Rosemary Potatoes
  • CourseDinner
Servings Prep Time
81 cup 15minutes
Cook Time Passive Time
1hour 15minutes
Servings Prep Time
81 cup 15minutes
Cook Time Passive Time
1hour 15minutes
Ingredients
  • 3pounds Potatoes-smallI prefer a medley of gold, red and purple potatoes and ALWAYS go with organic/non-GMO spuds please!
  • 1Medium Onion- dicedSweet, yellow, white or red is fine
  • 3tbsp Rosemary- fresh finely dicedSeparated 2 tbsp and 1 tbsp
  • 3tsp Sea salt-fineSeparated in to 2 tsp and 1 tsp
  • 1.5tsp Black pepper- fineSeparated in to 1 tsp and .5 tsp
  • 1.5tbsp PaprikaSeparated in to 1 tbsp and .5 tbsp
  • 1tbsp Garlic -minced
  • 2/3cup olive oilSeparated in to 1/3 cup and 1/3 cup
Instructions
  1. Pre-heat oven to 375 degrees
  2. Chop potatoes in to 1/2″ cubes and place in a large mixing bowl
  3. Dice the onion and add to the potatoes
  4. Add 2tbsp rosemary, 2 tsp salt, 1 tsp pepper, 1 tbsp paprika and 1 tbsp garlic
  5. Add 1/3 cup of the olive oil and stir to combine all ingredients
  6. Cover and let sit for 15 minutes to marinade
  7. Drain excess liquid off potatoes-as potatoes have a lot of moisture so you will have a little bit in the bottom of the bowl after they marinade. I just tilt the bowl and let it drizzle out. You don’t want to use a strainer or let too much olive oil go
  8. Pour potatoes in to a large baking dish , cover with foil and bake for 30 minutes
  9. Uncover and stir in remaining 1/3 cup of olive oil, 1 tbsp rosemary, 1 tsp salt, 1/2 tsp pepper and 1/2 tbsp paprika
  10. Put back in the oven for 30 minutes uncovered or until the potatoes are very tender.
  11. Stir again and add more salt and pepper to taste if desired
  12. Turn oven to broil and crisp up the potatoes for 2-5 minutes or to preference. Watch them closely and stir as needed. They are DELICIOUS when they are super tender with a touch of crispiness!
  13. Dig in!