Wednesday, November 13, 2013

Sea Salt & Rosemary Crusted Potatoes

Easy side dishes are about as important as an easy main dish for dinner.  I was so excited to find a bag of baby potatoes varying in color at our grocery store. I have realized that they aren't as hard to find as I once thought, keep your eyes peeled and you will probably see them at your local grocery, too! These baby potatoes are so pretty with the purples, reds, and yellows, however, when I cooked them some of the colors went away. This is normal. 

Roasting potatoes is always a go-to side in our house. You can get your carb fix and avoid eating lots of cheese and butter with it. The potatoes impart great flavor through the roasting and different seasonings can help you not get in a rut. These were so easy to prepare, delicious, beautiful, and seemed impressive. 
Source: Mel's Kitchen Cafe

4-5 lbs. of Baby Potatoes, I found a variety bag of purple, red, and yukon, 1/5 - 2 inches each
1 tablespoon of Kosher Salt, coarse
2 tablespoons of Olive Oil
2 tablespoons of fresh Rosemary, minced

First, preheat your oven to 425 degrees and line a baking sheet with aluminum foil or parchment paper.

Next, in a large bowl, toss the potatoes, salt, olive oil, and rosemary. Toss until well combined.

Now, transfer the potatoes to prepared pan and bake for 20 minutes.

After 20 minutes, toss the potatoes and bake for 18-22 more minutes, until fork tender.

Serve warm.


Happy Cooking,
The Barbee Housewife

No comments:

Post a Comment