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
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.
- 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
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, toss all ingredients except the parsley until potatoes are lightly coated with olive oil mix.
- 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.
