Rosemary Roasted Red Skin Potatoes

Rosemary can be kind of intense. I really enjoy the smell of a Christmas tree or a pine forest but having that smell right at my finger tips was not my favorite smell so I didn’t use rosemary for years. But I do adore my husband and he likes rosemary so I thought I’d venture into the piney wildness and make him something with rosemary in it. Being an Irish girl at heart, the first thing that came to mind was potatoes.

If I added a little bit of rosemary to them with most of the flavor being a potato, well how bad could that be, right? Much to my happy surprise this opened the door to rosemary for me; a willingness to explore more ways to use it and most importantly, a happy husband! It’s simple to make and you can have it as a side for dinner or breakfast. And anything that opens up more possibilities for breakfast food, the better. (I’m not a breakfast person) Time to roast some taters….with rosemary!  

1/4 or 1/6 cut

Wash and cut red skin potatoes into 4 or 6 pieces, depending on size of the potato. You want them a little bigger than bite size to start with.

Microwave Redskins

Microwave the cut potatoes for 4-5 minutes to cut down on the cooking time.

Butter and Olive Oil

Heat a large skillet on high, lots of room so the potatoes aren’t crowded, and drizzle olive oil and melt butter. The combination gives you better flavor (the butter) and higher smoke point for crisper potatoes (the olive oil)

Saute Redskins

Toss the potatoes into the heated pan with the cut side down against the hot pan and cook for about 5-7 minutes. Reduce the heat to medium high.  

Starting to Brown

When the potatoes start to brown, add the garlic and continue to saute the potatoes. This will keep the garlic from burning and getting a bitter taste while the potatoes get good and crispy.  

Pinch of Rosemary at the end

Once the potatoes are done, sprinkle in the rosemary and toss around the pan letting the rosemary heat and release it’s essence all over the potatoes. Salt and pepper to taste. You’re ready to serve!

Great with leftover Corned Beef cubed and tossed in at the end of cooking. Serve with eggs and an Irish breakfast is on the table as fast as a Leprechaun can wink his eye! 

Rosemary Roasted Red Skin Potatoes
Serves 4
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331 calories
60 g
11 g
8 g
7 g
3 g
383 g
107 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
383g
Servings
4
Amount Per Serving
Calories 331
Calories from Fat 72
% Daily Value *
Total Fat 8g
13%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 11mg
4%
Sodium 107mg
4%
Total Carbohydrates 60g
20%
Dietary Fiber 7g
26%
Sugars 5g
Protein 7g
Vitamin A
3%
Vitamin C
54%
Calcium
4%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6-8 red skin potatoes (depending on size)
  2. 1 tbs olive oil
  3. 1 1/2 tbs butter
  4. 1/2 tsp garlic, minced
  5. 1 tsp rosemary, finely chopped (or more if you are a fan)
  6. salt and pepper to taste
Instructions
  1. Wash and cut red skin potatoes into 4 or 6 pieces, depending on size of the potato. You want them a little bigger than bite size to start with.
  2. Microwave the cut potatoes for 4-5 minutes to cut down on the cooking time.
  3. Heat a large skillet on high, lots of room so the potatoes aren't crowded, and drizzle olive oil and melt butter.
  4. Toss the potatoes into the heated pan with the cut side down against the hot pan and cook for about 5-7 minutes. Reduce the heat to medium high.
  5. When the potatoes start to brown, add the garlic and continue to saute the potatoes. This will keep the garlic from burning and getting a bitter taste while the potatoes get good and crispy.
  6. Once the potatoes are done, sprinkle in the rosemary and toss around the pan letting the rosemary heat and release it's essence all over the potatoes. Salt and pepper to taste. You're ready to serve!
beta
calories
331
fat
8g
protein
7g
carbs
60g
more
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