Oven Fried Rosemary Potatoes
"This is just another version of oven fried potatoes, but it is a delicious one."
photo by Baby Kato
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 large russet potatoes, scrubbed well
- 2 tablespoons minced garlic
- 1 tablespoon chopped fresh rosemary leaf, to taste
- salt & freshly ground black pepper
- extra virgin olive oil
directions
- Cut each potato in 6-8 wedges, depending on size.
- Place in a plastic bag, add garlic and spices, and shake to coat.
- Drizzle with olive oil, and shake again.
- Lightly oil a baking sheet, and transfer potatoes to sheet.
- Drizzle oil and herbs remaining in bag over potatoes, keeping as much as possible on the potatoes.
- Place in a preheated 400degF oven, turning as necessary, and bake until soft on the inside and browned and crisp on the outside.
- If fixing with Breaded Lamb Chops (separate recipe), place in oven while it preheats and all of the time while the lamb chops bake.
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Reviews
-
These turned out really well. I cut mine in cubes and cooked for approximately 40 minutes. I will have to generously salt them before hand next time I make them. -
I don't use chopped rosemary but just lay about 3 3-inch sprigs in the pan. (I stir the potatoes midway and the leaves are off the stems, so I pull them out then.) Being lazy, I just throw some refrigerated minced garlic in the mix rather than peeling and chopping my own. I also toss in about 1/4 C. seasoned italian breadcrumbs. For the olive oil I use the roasted garlic olive oil from Costco. In my oven, it takes about 40 minutes at 400 degrees: we like them crispy. Easy and delicious!
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These are great potatoes and if you watch the oil, can be friendly to your calorie counting effort. I love the aroma of the roasting garlic and rosemary! This is a keeper. -
This was very good, I added a bit more garlic and fresh rosemary and cooked it at 400 for about 30 mintues I shared the oven with something else I was cooking and it was great. LOVED the crispy pieces that got a bit overdone. Thanks for posting!! Karen -
Simple but wonderful. My house smelled beautiful as the rosemary cooked.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
