Roasted Rosemary Red Potatoes

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These red potatoes get their creamy insides from taking a long hot bath before they crisp up their outsides with some time in a hot oven. Combining these two techniques is a great way to get delicious potatoes.

The potatoes are finished with fresh rosemary, garlic, and red pepper sautéed with some red onion to bring everything together. This is a great side dish that goes as well with winter roasts as it does summer steaks. The potatoes also work great as a vegetarian appetizer.

One of the keys to getting a creamy texture in potatoes is to parboil them first before you finish them in the oven. It may seem like an extra step, but it makes a big difference in the final result.

Try serving this recipe with a Rosemary and Thyme Roasted Chicken Breast or Maple Bourbon Glazed Grilled Ham.

Roasted Rosemary Red Potatoes

Roasted Rosemary Red Potatoes

5 from 1 vote
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Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8 servings

Ingredients

  • 3 lbs red potatoes
  • 2 tbsp rosemary
  • 3 cloves garlic
  • 1 cup red onion
  • 1 red pepper
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 1/2 tbsp salt
  • 1 1/2 tsp pepper

Instructions

  • Start by washing the potatoes and putting them in a large pot with enough cool water to completely cover. Turn the stove on high and let the potatoes cook for 30 to 35 minutes. It's ok if they come to a boil. You want to get the potatoes cooked enough that you can easily slide a fork into them, but not so much that they start to fall apart.
  • While the potatoes are cooking mince the garlic and cut up the red pepper and red onion into bite sized pieces. You'll need about a quarter of a large red onion to get a cup of diced onion.
  • For this recipe, you'll want to use fresh rosemary, because it is a lot better and a completely different ingredient than dried rosemary. Strip the rosemary leaves off the stalk and finely mince them until you have 2 Tbsps.
  • Sauté the onions, red pepper, and garlic in a little oil for three to four minutes, after a couple of minutes add the rosemary and cook for another minute or two. Set the vegetables aside.
  • In a small bowl mix the olive oil, lemon juice, salt, and pepper.
  • When the potatoes have finished cooking, congratulate them on a job well done, drain the water off, and rinse them in cold water for a couple of minutes. This will help cool them enough so you can cut them up. Once the potatoes have cooled enough to handle, cut them into bite-sized wedges.
  • In a large bowl stir the potatoes together with the sautéed veggies and olive oil mixture.
  • Once everything is mixed together grease a couple of sheet pans and spread the potatoes evenly across the pans. Spreading the potatoes into a single layer helps them crisp up better on the outside. Finish cooking them in a 400℉ oven for 25 to 30 minutes, turning them once.
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