Roasted Rosemary Potatoes
Okay … this post is frugal because I snagged a few bags of these gorgeous potatoes when they were BOGO at Publix and fancy because HELLOOOO! Purple is a royal color. Duh. I absolutely love making purple potatoes because they just look fancy. I’m not even a giant potato fan but these little purple suckers get me every time. The epitome of rustic luxe, right? I was trying a new recipe for dinner … a white wine rosemary pork tenderloin (a recipe I am not sharing because it was rather disappointing) and decided to use the rest of the rosemary to make a pretty little side dish. And easy. So easy.
Nothing difficult here.
I put these in the oven to cook at the same time as my tenderloin but would probably adjust the heat/time if they weren’t sharing the oven.
I roasted them at 350° for about an hour but if they were on their own, I would have roasted them at 375° or 400° for a little less time.
Small Purple and/or Mixed Bag of Potatoes (I used a 28 oz. bag from Publix which was just enough to use on a single baking pan)
2-3 TBSP olive oil
Kosher Salt to taste
Fresh Ground Pepper to taste
2 Springs of chopped Rosemary (or any herb of your choice)
Preheat oven to 350-400°. Cut the potatoes in half (although you could leave them whole if you prefer) and toss with salt, pepper, olive oil and chopped rosemary on a sheet pan. Roast for 30 – 60 minutes (tossing potatoes once) or until potatoes are done to your liking (check with a fork or pop one in your mouth while you do the panicked face fan with wide eyes because holy macaroni, they’re hot).
I prefer to finish roasting the potatoes with their cut sides down so that they get a little brown and crispy. And I apologize for the vague cooking temp/time but it’s one of those dishes that offers flexibility if it’s sharing the oven with your other dishes. Just be smart and check them with this in mind … higher temp = less time. Not rocket science … even for the novice cooks. Yay!
These really do make a pretty little side dish. And 2 bags lasted our family of 4 well over a week because we don’t typically eat a lot of carbs. Stay tuned for the recipe we used for the second bag of potatoes… it’s our favorite so far!