Thanksgiving feast is all about seasonal fruits and veggies with fresh herbs. Herbs play a major role in the thanksgiving meal. They not only decorate and fill your dinner table with aromas but they enhance and elevate the flavors and tickle your taste buds. I used oregano for my gravy and now for these gorgeous potatoes, I am using rosemary.
Why Rosemary?
Rosemary is an aromatic evergreen shrub with needle like leaves, which are used, for flavoring the foods. The other highlight is, this shrub can withstand draught and also it has pest control properties, which makes it a perfect backyard herb.
For this recipe, I used a combo of yellow and red potatoes but you can go for either one or for baby potatoes. If you cannot source, fresh rosemary, dried rosemary can be used. It’s a super simple recipe, and this goes well with the South Indian Rice recipes too. If fact, I prepared this batch to go with my vathal kuzhambu. When time is pressing, I always opt for oven baked sides. I have already posted Baked Indian Style potato curry and baked frenh fries. Now adding this to that lot too. :-) With out any further delay, here comes my oven roasted rosemary potatoes.
Oven Roasted Rosemary Potatoes Recipe
Ingredients:
Medium Sized Red Potatoes – 2 Medium Sized Yellow Potatoes – 2 (Together when cubed, I got about 4.5 cups) Garlic infused Olive oil – 3 tbsps + 1 tbsp ( See notes for alternatives) Salt – 1 tsp Fresh ground black pepper – 1 to 1.25 tsps Fresh Rosemary, chopped – 2 tbsps
Prep – Work:
Pre heat the oven to 400 degree F. Wash the potatoes and chop them into small cubes.
Wash the rosemary and chop them into small pieces. Pat them dry and add it to a wide bowl. Also cover your baking tray with parchment paper or aluminum foil and grease them with oil or if using a casserole pan grease it with olive oil.
If using Parchment Paper:
Cover the baking tray with parchment paper or aluminum foil or with silicone mat. Make sure you parchment papers holds the 400 degree temperature. It varies with brand. The one that I use, holds upto 420 degree F, but I always prefer aluminum foil or silicone mat. If your parchment paper doesn’t hold 400 degree F, bake these at a lower temperature for a longer period.
Steps:
Add the garlic infused oil oil, chopped rosemary, salt and pepper to the potatoes and toss them well. Ensure the oil and spices are coated evenly.
Now spread this to the baking tray and bake them for 40 minutes tossing them once in between at around 20 minutes.
That’s it. Yummy roasted rosemary potatoes are ready.
Notes:
I used a combo of red and yellow potatoes. But either one can be used or even purple potatoes or baby potatoes. Instead of regular salt, flavored salt or kosher salt can be used. Adjust the salt and pepper as per your preference. If you don’t have, garlic infused olive oil, you can use regular olive oil and grate about 2 cloves of garlic. I love the combo of garlic and rosemary. But garlic can be skipped too.
📖 Recipe
P.S. Make sure to follow me on my Pinterest for more healthy and delicious ideas!
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