Another not-really-a-recipe recipe! This easy side dish is a huge favorite at my house and now that I am able to get local potatoes again, I am excited to add this back into our dinner repertoire. I recently got these beautiful red skinned potatoes (below) from the Weaver Farm in Union Mills, North Carolina. They are just gorgeous and were perfect for this recipe. The red-skinned potatoes have such a light skin that you don’t need to do a thing to them except rinse off the dirt and chop them into bite sized pieces.
Spray your favorite baking dish with a little bit of oil and throw everything in – pop it in the oven and let it cook. Easy peasy. Enjoy. This is a great side dish for hamburgers on the grill or fancy stuffed chicken breasts. Kids or guests will approve…
|Red Potatoes from Weaver Farm|
2 lbs red-skinned potatoes
1/8 cup olive oil (maybe more)
2 or 3 stalks rosemary, stripped
A few pinches of coarse sea salt
1. Chop your potatoes into bite-sized pieces. If you don’t have thin-skinned potatoes, you might want to peel them a little bit first but don’t feel like you need to get all the peel off!
|Beautiful rosemary from Michele’s Garden|
2. Strip the leaves off of your stalks of rosemary. You can toss the leaves in whole or give them a rough chop with a sharp knife.
3. Spray your baking dish with a little bit of oil. Toss the potatoes and rosemary into the pan, add the olive oil and use your fingers or 2 forks to coat the potatoes. Sprinkle a little coarse sea salt over the top.
|Almost ready for the oven…|
4. Pop the dish into the oven preheated to 425 degrees. Let it cook for 45 to 60 minutes. After about 20 minutes or so, take a spatula or wooden spoon and stir the potatoes so that they brown evenly.
My kids don’t love it when the potatoes are too crispy so I usually take mine out of the oven at around 45 minutes. Enjoy!