Rosemary Roasted Potatoes
- Total Time
- 0:55
- Prep
- 0:10
- Cook
- 0:45
- Serves
- 8
- Difficulty
- Easy
Serve these herb-infused roasted shallots and spuds with roasted chicken and mixed greens for a fabulous main meal.
-
uncooked Yukon gold potato(es)1 ½ pound(s), scrubbed, quartered
-
uncooked shallot(s)8 medium, peeled, left whole
-
rosemary2 Tbsp, fresh, minced, leaves only
-
olive oil2 Tbsp
-
kosher salt¾ tsp, (or to taste)
-
black pepper½ tsp, freshly ground (or to taste)
- Preheat oven to 400°F; position rack in middle of oven.
- In a large bowl, toss potatoes with shallots, rosemary, oil, salt and pepper until combined. Spread potatoes in a single layer on a large rimmed sheet pan. Roast until browned and crisp, stirring potatoes every 20 minutes to ensure even browning, at least 45 minutes.
- Transfer pan to a wire rack, adjust seasonings and serve.
- Serving size: 1/2 c