OK, I know. Everyone loves oven roasted potatoes. And because I am a potato lover and Mr. C. not so much, I have to “jazz” things up a bit before he deigns to even give this lowly starchy tuberous vegetable a try. But to be fair, Mr. C. does love French fries, Twice Baked Potatoes (recipe on site) and an occasional baked potato if there is plenty of butter, sour cream, bacon, and chopped green onion to cover the fact that what he is eating is first and foremost a potato. Other veggies are OK with him, but he is never going to be the veggie lover I am. And never ever will he peruse a menu like I do to find the entrée that accompanies the potato preparation that best fits my fancy. And I know. I’ve got the whole selection process backwards. First, I should choose the protein and then look at what comes with it. But I’ve been looking at menus for a very long time. And the chances of me changing my ways at this juncture are unimaginable. Most people my age have hard and fast rules set in stone for ourselves. Even if the rules make no bloody sense to anyone else and often don’t even make sense to us. It’s called being “set in our ways”. Which BTW, I am a prime example. But enough about my foibles and more about this recipe.

I made this recipe when Andy’s sister Katie and brother-in-law Rick stayed with us for a couple of nights. Karie is a wonderful cook, and she felt the potatoes were a bit too greasy, so I made them again last evening and used far less olive oil. They were perfect.

So, I hope you enjoy this quick and easy to prepare roasted potato recipe. Every bite was just delicious.

And on that happy, savory, note, peace and love from our home to yours.  

scant T. extra virgin olive oil

¼ tsp. kosher salt, or more as needed

¼ tsp. seasoned salt

freshly ground black pepper

½ tsp. granulated garlic

1 lb. red, gold, or purple thin-skinned potatoes, (or a mixture) scrubbed clean

1 T. finely minced fresh rosemary leaves, or more to taste

Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper or thinly coat with cooking spray.  

Halve the potatoes and cut them into bite-sized pieces, leaving the skin on. Whisk the olive oil, kosher salt, seasoned salt, pepper, and granulated garlic together in a small bowl. Dry the pieces of potato completely before adding to the olive oil mixture. Stir the potatoes until they are evenly coated with oil.

Spread the potatoes out on the baking sheet. (Don’t wash the bowl.)

Bake for 35 minutes or until the potatoes are deeply golden brown and soft inside. While the potatoes are baking add the fresh rosemary to the mixing bowl. Stir until every bit of the rosemary is lightly coated with the residual oil. Set aside.

After the first 35 minutes bake, remove the baking pan from the oven and scoop the potatoes into the mixing bowl. Stir until every piece is coated with rosemary. Taste and add more salt if necessary. Bake for an additional 10 minutes.

Remove from oven and serve piping hot.