I love potatoes, they serve so many purposes. They are delicious side dishes, they are for breakfast in the morning with eggs, they are a base to adding in meat and veggies for a bowl that’s perfect for lunch or dinner, and they are a delicious salty snack!
Growing up we had potatoes very frequently – Au Gratin, baked, mashed, scalloped. But, my mom never made roasted potatoes of any kind, which I still can’t really even believe! And turns out they are my favorite kind of potatoes – whether I’m using Russet or sweet potatoes, I pretty much always just roast them in the oven.
Today I’m sharing a recipe that I make all the time. These Roasted Rosemary Potatoes are the perfect side dish for pork, chicken, steak, and even make a great appetizer as well. This recipe only includes a few simple ingredients. Feel free to swap the avocado oil for olive oil if that’s what you have, and even if you don’t have fresh rosemary, you can just double the amount of dried and you’ll be all set! Get the recipe for my Roasted Rosemary Potatoes below.
Roasted Rosemary Potatoes
Makes 4 to 6 servings
2 pounds organic Russet potatoes
2 tablespoons organic avocado oil
1 teaspoon organic dried rosemary
6 sprigs organic fresh rosemary
Organic black pepper
Fine sea salt
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Chop potatoes into 1 to 2 inch cubes. Add to a large bowl and toss with avocado oil and dried rosemary.
Spread onto the prepared baking sheet and put a generous amount of pepper on top. Add the rosemary sprigs evenly.
Bake for 50 to 60 minutes, stirring halfway through, or until golden brown.
Remove from oven and salt generously. Serve immediately.
Store in an airtight container in the fridge for up to 1 week.
High Altitude – Bake at 400°F for 40 to 50 minutes stirring halfway through, or until golden brown.