Oven Roasted Rosemary Herbed Yukon Gold Potatoes
This side dish is great with a variety of entrees. Large chunks of Yukon Gold potatoes, some olive oil, salt, pepper, rosemary, and then baked till golden brown and delicious! Mmmm…mmmm….good!
Servings 4 servings
Calories 160kcal
Equipment
- Full Sized Conventional Oven
- Large pan
- Chef's Knife
- Large Cutting Board
- Mortar & Pestle (Optional)
Ingredients
Potatoes
- 2 lbs Yukon Gold Potatoes
Oils
- 2 tbsp Olive oil
Salt, Pepper & Spices
- 1 tbsp Kosher Salt
- 2 tsp Pepper – Fresh Ground
- 2 tbsp Fresh Rosemary 2 tsp dried Rosemary
Instructions
- Preheat your oven to 425 °FThoroughly wash and then cut the potatoes into large chunks. If they are medium sized potatoes, you should be getting 6-10 pieces per potato. It does not matter how large the pieces are (Whatever your preference) as long as they are all roughly the same size. Add the potatoes to your pan
- Try to spread them out somewhat evenly
- Add your Olive oil to the pan
- Using your hands, mix the potatoes and oil until all of the potatoes (and the pan) are well coated
- Once again spread the potatoes out in one layer across the pan as well as possible
- Kosher Salt!
- Sprinkle salt across the potatoes
- Sprinkle, sprinkle, sprinkle…
- Rosemary Leaves – DriedSo I really like the taste of rosemary, but it can be easy to over do it 1 tbsp fresh = 1 tsp driedTo release the aroma and flavors of the dried rosemary place it in your palm and gently rub your hands together or you can use a mortar and pestle
- Sprinkle them right on top
- Finally we finish up with some fresh ground pepper. That is my wooden pepper mill you can see in the pictures.
- Using your hands, once again mix the potatoes up, trying to get the spices on all surfaces, should just take a momentPlace the pan in the oven for 25-35 minutesMake sure you occasionally stir the potatoes with a spatula or they tend to stick to the bottom of the pan a bit. This also helps with browning the potatoes evenly
- This is the finished product. You can see where it stuck to the bottom of the pan a bit and ripped the potatoes apart a bitI think this is good as you get more crispy edges & piecesThey tasted amazing by the wayBon Appetit!
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