ROASTED ROSEMARY POTATOES

September 6, 2015
roasted rosemary potatoes, rosemary, potatoes, side dish, roasting, Daniel Plan, paleo, vegetarian

I am really loving thumbing through my Daniel Plan book weekly and falling in love with virtually EVERY single recipe I come across. It is my plan to cook every recipe in this cookbook…but knowing my life and the nonstop daily madness I have to live with some realism of that fact that it’s going to take a lifetime and a half to achieve that. That’s fine by me. These roasted rosemary potatoes are so simple to make and require such little preparation and time to make but yield such a contrasting flavor in that they are so rich with their rosemary flavor, which makes me channel fall/winter. If you know me I am not a fall/winter person. I live and breathe for summer, but, year after year I have to just accept it and roll with the change of seasons. These are good, hands down…my sons and husband loved these and so did I. I cannot recommend them enough…and if you don’t like them…oh well…I’ll come to your house and eat yours too. Ha!

roasted rosemary potatoes, rosemary, potatoes, side dish, roasting, Daniel Plan, paleo, vegetarian

Roasted Rosemary Potatoes

Ingredients

10-12 small redskin potatoes, cut in half
1/2 cup diced sweet onion
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/4 tsp sea salt
1/4 tsp fresh cracked black pepper
2 tbsp finely chopped rosemary
2 tbsp freshly chopped parsley

Prepare

1. Preheat oven to 400 degrees Fahrenheit.

2. In a large bowl, toss all ingredients except the parsley until potatoes are lightly coated with olive oil mix.

3. Place potatoes on a baking sheet lined with parchment paper. Bake for 25 minutes. remove potatoes from oven and gently toss, turning the potatoes over as needed. Bake for another 25 minutes or until potatoes are golden and tender. Sprinkle with parsley and serve.

Roasted Rosemary Potatoes
Serves 6
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 10-12 small redskin potatoes, cut in half
  2. 1/2 cup diced sweet onion
  3. 3 tbsp extra virgin olive oil
  4. 1 tbsp balsamic vinegar
  5. 1/4 tsp sea salt
  6. 1/4 tsp fresh cracked black pepper
  7. 2 tbsp finely chopped rosemary
  8. 2 tbsp freshly chopped parsley
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, toss all ingredients except the parsley until potatoes are lightly coated with olive oil mix.
  3. Place potatoes on a baking sheet lined with parchment paper. Bake for 25 minutes. remove potatoes from oven and gently toss, turning the potatoes over as needed. Bake for another 25 minutes or until potatoes are golden and tender. Sprinkle with parsley and serve.
Adapted from The Daniel Plan
Adapted from The Daniel Plan
Florida Girl Cooks http://floridagirlcooks.com/

roasted rosemary potatoes, rosemary, potatoes, side dish, roasting, Daniel Plan, paleo, vegetarian

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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