Fresh rosemary smells so good!  I wish I could capture that unique aroma and insert it into this post! I’m always looking for ways to use it in the kitchen.  The flavors in Garlic Rosemary Roasted Red Potatoes blend perfectly.  It is so simple and easy to prepare, and makes a great side dish to go with just about anything!

If you have young children, this classic recipe is a life saver.  First of all, it takes a short time to prepare and toss in the oven. Second, once you are all around the dinner table, you don’t have to smash and butter several potatoes!  Moms of young kids will know what I’m talking about!  It is so much easier to just dish it up than to have to dress it up!  My eight-year-old son did ask for ketchup, but that was easy enough.  All the other kids ate it as-is and gave it 2 thumbs up! My daughter loved how the potatoes were crispy on the outside and soft and tender on the inside.

This would also be a great recipe for an older child to try, especially if an adult handles slicing the potatoes and dealing with the hot oven.

Garlic Rosemary Roasted Red Potatoes

5 pound sack of Red Potatoes
3 Garlic Cloves, peeled and minced or sliced
2/3 C Rosemary Leaves, minced
3/8 C Extra Virgin Olive Oil
2 t Salt
1 1/2 t Pepper
Serves Eight

Wash,trim and cut the potatoes into halves or quarters.  Mince the rosemary and set half of it aside. I find it is easier to use kitchen shears to mince the rosemary.  Toss the first four ingredients together. Spread the potatoes out in a single layer on tin foil on a large baking sheet and sprinkle the salt, pepper and remaining rosemary on the potatoes.  Bake at 400 degrees for 1 hour, or until potatoes are tender.  Garnish with sprigs of fresh rosemary if desired.  So easy!  So delicious!

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