Do you even struggle with side dishes? I do. Sometimes I feel like I use up all my energy creating my main dish and the sides are just an after thought. This works when it is a normal family dinner night, but when people are coming over it is nice to have a well rounded meal. Since sides are a struggle for me I like to have a few simple ones up my sleeve. Roast potatoes are one of my “goes toes”. They take minimal effort, but go well with almost anything and taste delicious!
This version of roasted potatoes uses baby reds and fresh rosemary. I made it to go with barbecued venison this week and they were wonderful! The perfect taste of fresh from the herbs, crispy from the olive oil, and tender potatoes, yum! So next time you are short on side dish ideas, give these a try. They are simple and sure to please!
Rosemary Roasted Red Potatoes
- 3 pounds baby red potatoes
- 3-4 Tbs. olive oil
- 2-3 Tbs. fresh rosemary, chopped
- 1 tsp. garlic powder
- kosher salt
- fresh cracked black pepper
Preheat the oven to 425.
Scrub the red potatoes until clean. Quarter the potatoes, making sure each piece is about the same size. Place all the cut potatoes in a 9×13 inch baking pan.
Drizzle the potatoes with olive oil. Sprinkle the chopped rosemary and garlic powder evenly over the potatoes. Season with salt and pepper to taste. Stir the potatoes to evenly distributed with oil and seasonings.
Roast the potatoes for 30 minutes and then remove from the oven and stir. Place the potatoes back in the oven and roast for another 10 minutes and stir again. Continue doing this every 10 minutes until the potatoes are tender when poked with a fork and slightly crispy on the outside. Total roasting time is usually 50 minutes, but this varies depending on the size of the potatoes.