Have you ever met a person who doesn’t like potatoes? Exactly! Everybody loves potato. Fried, baked, mashed, roasted and what not! To put it into a few words, I always describe them as “a beautiful starchy mess!”
Summer ended not a while ago and so did the Farmers markets season here in Minnesota! But I managed to score a huge basket full of Minnesota-grown potatoes at the very last farmer’s market. The man who grew these potatoes reminded me very kindly to come back next year. I parted good-byes with acquaintances I had made through this common medium.
I have met some amazing “foodies” through farmer’s market, savouring produce samples, exchanging recipes and learning food-facts. While the fall is inviting and comforting, I would surely miss the summer and will long for it like a damsel in distress.
Roasting the vegetables is the yummiest way to savour veggies. Some vegetables benefit from roasting ,such as onions, carrots, peppers, beets, artichokes, mushrooms, asparagus but among them all potatoes takes the crown when it comes to roasting! The marriage of garlic and rosemary with potatoes in a very hot oven gives them a caramelized exterior and flavor while keeping the inside moist and tender. The potatoes give that deep-fried golden crispiness with just a touch of olive oil while the inside of it gets creamy and soft, almost like a mashed potato!
These rosemary-garlic roasted potatoes are sure to please any crowd as side-dish over a breakfast, lunch, dinner or a backyard BBQ. Or if you are like me have the plateful as an appetizer or an entire meal!!! Not even guilty 😀
- 1½ pounds small red or white-skinned potatoes (about 10-12)
- ⅛ cup extra virgin olive oil
- 5-6 garlic cloves, peeled, smashed
- 3-4 springs of fresh rosemary, stripped
- 1 medium yellow onion, sliced and separated (optional)
- Kosher Salt, to taste
- Preheat the oven to 400 degrees F.
- Wash and Cut the potatoes in half or quarters and place in a large bowl with the olive oil and kosher salt, toss until the potatoes are well coated.
- Place the potatoes on a baking sheet and spread out into 1 even layer.
- Now add rosemary leaves and garlic to it.
- Roast in the oven for about 50 mins to an hour or until most of the potatoes are brown and crispy. Flip them every 15 mins with the help of a spatula to ensure even cooking and browning.
- Season to taste, and serve.
Roasting vegetables should always be done at high heat in a PREHEATED oven.
Ensure all potatoes are roughly about the same size.
Use a good large roasting pan or a baking pan. To keep cleanup to a minimum, line the pan with foil.
I add a sliced onion about half way through so they do not burn entirely and the sweetness of caramelized onion preserves through.
You can discard burnt rosemary stalks before serving, though roasted garlic is a keeper.
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