Roasted potatoes with rosemary



Potatoes can be boring, but there many ways to make potatoes fun and delicious. I remember making this dish for the first time and that was ten years ago. I was making dinner, and I felt like serving boiled potatoes would be boring. I had an hour and needed to think fast, and I came up with the idea for this recipe, and It’s one of my most used potato recipes. It’s perfect for a brunch, lunch, dinner or even breakfast. This is a potato dish that people will fall in love with, and never stop using. I’ve given the recipe to many people over the years and I’ve gotten a lot of good feed-back.  I wanted to share the recipe with you so that hopefully you can enjoy it as much as we do.


10 “Almond” potatoes ( or any kind of small potatoes)



2 Twigs of rosemary

Chili flakes ( Optional)

Extra virgin olive oil

How to make Roasted potatoes with rosemary;

Start by pre-heating your oven to 400 degrees. Then wash the potatoes, and cut them in half, and add them into the casserole dish, pour some olive oil on and season with salt, pepper, dried basil, dried oregano  and two twigs of rosemary. ( you can add some chili flakes if you want more flavor.) Put it in the oven for about 20-40 minutes. Check the potatoes after 20 minutes to see if they need more time or not. You can serve it warm or cold, it will taste amazing either way.

  • Hetty

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