rosemary seasoned potatoes
(1 rating)
At Valley Green, we grow a lot of rosemary in the gardens. We use it not only for cooking, but also as a botanical ingredient in the personal care products manufactured by our company. With an abundance of rosemary comes lots of herbal seasoning in recipes! These potatoes are a great side dish for our Parmesan-crusted salmon, a roasted pork loin, or a tender beef roast. Rosemary is easy to grow. If you don't have it in your garden, try a windowsill pot. You'll find yourself clipping sprigs from it often!
(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
1 Hr
Ingredients For rosemary seasoned potatoes
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2 cwater (baking dish should be slightly less than half-filled with water)
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1 1/2 lbred or yukon gold small potatoes, washed
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olive oil for drizzle
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2 pinchkosher salt
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freshly ground pepper
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2 clovegarlic, minced
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1 Tbsprosemary leaves (needles), minced
How To Make rosemary seasoned potatoes
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1Preheat oven to 400 degrees. Add water to shallow baking dish. Place potatoes into dish and cover lightly with foil. Place potatoes in oven and roast for 50 to 55 minutes. -
2Remove potatoes from oven and let cool just enough to touch. Remove potatoes from water and place each one onto a baking sheet. Drizzle each potato with olive oil.
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3With a masher, gently mash each potato by pressing down to flatten slightly (like a potato cake). When all potatoes are pressed down gently, season with salt, pepper, garlic and rosemary.
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4Keep oven at 400 degrees, and move oven rack to top. Place potatoes back into oven on top rack, and bake for another 10 to 12 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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