Thursday, August 9, 2012

Harvest Recipe: Rosemary Potatoes

Rosemary Potatoes
Makes 6 servings

2 pounds russet potatoes, peeled and cut into 3/4-inch chunks
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Preheat oven to 450ºF and place a rack in the upper third of the oven.

Toss potatoes in a large roasting pan with oil, garlic, rosemary, salt and pepper.

Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes.


  1. I love Rosemary! I love potatoes! I love this recipe, so easy but I bet so much flavor!!
    I would also wish to let you know I have nominated you for the Liebster Award. Please come on over for all the details.
    Have an amazing day!

  2. Would you believe I posted a recipe yesterday as well for Rosemary chicken with roasted veggies--and potatoes are in there. I love the smell of fresh rosemary! I found you via the hop and I'm now following. When you can, I'd love a visit at my little place: Thanks and have an awesome weekend!

  3. I like the sound of these potatoes. Cheers
    PS Thanks a bunch for following Carole's Chatter


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