I’m not sure what is going on with the weather this week, but I’m not loving it. The beginning of the week was well below freezing, yesterday it felt like springtime, and tomorrow we are supposed to get some snow. What in the world is going on?! I guess I shouldn’t complain though because January in Pennsylvania is usually frigid, so a rogue 60 degree day should be considered a blessing. The good news is that whatever the weather may be, these Garlic & Rosemary Roasted Potatoes will fit into your menu perfectly.
This super simple side dish is easy to make. It’s a go-to recipe that is appropriate for a quick weeknight dinner or a fancier dinner party. The potatoes pair really nicely with any protein and vegetable combination. The rosemary provides a piney aroma and sharp flavor while the pungent flavor of the garlic mellows out when roasted and adds a slight nutty flavor. A sprig of fresh rosemary on the serving tray adds a festive pop of color to the dish.
If you have leftover potatoes, throw them in a skillet with a little bit of olive oil and brown them up to eat with breakfast! I love eating these with a veggie omelet.
I’m working on some Tone It Up challenge recap posts and a crock-pot four recipe series to take us through the end of January and beginning of February, but if you have any other types of recipes that you would like to see on the blog, please let me know in the comments! I’m always open to suggestions!
Active Time: 10 minutes Total Time: 40 minutes
Serves: 4
Ingredients: 12 oz. baby red skin potatoes, quartered 1 tablespoon extra virgin olive oil 4 cloves fresh garlic, diced 1 tablespoon chopped rosemary ½ teaspoon sea salt
¼ teaspoon black pepper
Directions:
Preheat oven to 425 degrees F. Line a large baking sheet with foil and set aside.
Combine quartered red potatoes and olive oil in a large mixing bowl and mix until the potatoes are coated in oil. Add the diced garlic, chopped rosemary, salt and pepper and toss again.
Turn the potatoes out onto the foil-lined baking pan and bake in the preheated oven for 20 minutes. Remove from the oven, flip the potatoes with a spatula, and continue cooking for 10 more minutes, or until the potatoes are beginning to brown.
Serve Garlic & Rosemary Roasted Potatoes immediately. Leftovers can be stored in the refrigerator for up to four days.
Nutrition Information per serving:
Calories: 113 Fat: 4g Carbs: 18g Protein: 2g Sodium: 306mg Sugar: 1g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
