Here’s my spiel for the day…Potatoes are a vegetable that you definitely want to buy organic. Not only do they get sprayed from above with pesticides, but they absorb them from the soil too. Since they have such a thin skin, pesticides get absorbed easily so you can’t exactly peal it away. Now that we have that settled, let’s talk roasted potatoes. This dish is SO easy to make, and it is a crowd pleaser. It only takes a few minutes to prep and you can swap the rosemary and garlic for any flavors you like! The potatoes I bought were pretty small, so I cut most in half and the larger ones in quarters so they were all about the same size. Then, you put ALL of the ingredients onto a sheet pan and mix it up with your hands. Move them around so the potatoes are coated evenly with the oil.
Looks delicious right?! Arrange the potatoes so they’re all cut side down and they form a nice crust. About halfway through the cooking, take a spatula and flip the potatoes around so they cook and brown evenly. Careful not to overcook these babies or they’ll dry up. After about 40 minutes, test them with a fork or a toothpick to make sure they’re tender in the center. Once they’re tender on the inside and start to brown on the outside, they’re finished! Sprinkle them while they’re hot with a little salt and pepper to taste. Enjoy!
Garlic Rosemary Roasted Potatoes–serves 4-6
2 lbs. small potatoes
3 Tbsp olive oil
1 Tbsp chopped fresh rosemary
1 clove garlic, minced
Preheat oven to 400 degrees F. I used a bag of organic small multi-colored potatoes. You could substitute purple, red, or fingerling potatoes. Cut the potatoes into about 1 inch pieces. You want the potatoes to be about the same size so they cook evenly. Place potatoes on a baking sheet. Drizzle olive oil, rosemary, garlic, salt, and pepper. Toss with your hands so the potatoes are evenly coated. Bake in the oven for about 40 minutes, mixing halfway through. Test with a fork to see if they’re tender. Once the potatoes start to get a brown crust on the outside and are nice and tender on the inside, they’re done! While potatoes are hot, season with more salt and pepper to taste.