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Celebrating Modern Jewish Living Through Food, Tradition, and Family

Roasted Rosemary Potatoes

The Backstory: I will eat potatoes in any way that they are prepared.  Potatoes were a staple at every dinner my mother made.  My dad was a meat and potatoes guy. The meal was almost always the same: mashed potatoes made with Parve margarine or chicken fat, canned veggies and of course, meat.  Bread was always on the table. It was always rye bread, with seeds or without seeds. More of the Backstory after the recipe

Roasted Rosemary Potatoes as seen on The Jewish Kitchen website

Roasted Rosemary Potatoes

Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 People
The potatoes roasting fill the house with a wonderful aroma. When finished roasting they are crispy on the outside and soft on the inside.
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Ingredients

  • 6 large potatoes scrubbed and cut in small chunks
  • 2 garlic cloves, minced
  • 3 sprigs rosemary leaves remove from stems
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 2-4 tbsp. canola or vegetable oil

Instructions

  1. Heat oven to 400 degrees. Line a large baking sheet pan with aluminum foil. Put potatoes, garlic, rosemary, salt, and pepper on pan.
  2. Drizzle with oil. Mix all together, using your hands to make sure all the potatoes are coated. Add a little bit more oil if necessary but do not add too much.
  3. Bake for about 20 minutes. Halfway through cooking time, turn with a spatula to make sure potatoes brown on both sides. Continue cooking, for another 20 minutes. Check to see it potatoes are soft, and crispy. If not cook for another 5 minutes. Remove from oven and sprinkle with a little salt, and serve.

…The Backstory continues: I had the pleasure of going to the bakery for the bread.  The bakery was several blocks from our home, so off I trotted.  On the way home I always started to eat the ends of the bread.  When I finished a few slices in, I would turn the bread around to the other side and start nibbling on the ends. I came home with half a loaf.  My mom would be furious with me.  But she kept sending me to the bakery.  And I repeated the same process time and time again.  Even though dinner was the same night after night, it varied on the weekends.  But if meat was on the menu, potatoes were right in their place, nestled between the meat and veggies.

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Roasted Rosemary Potatoes as seen on The Jewish Kitchen website
Roasted Rosemary Potatoes as seen on The Jewish Kitchen website
Roasted Rosemary Potatoes as seen on The Jewish Kitchen website
Roasted Rosemary Potatoes as seen on The Jewish Kitchen website
Roasted Rosemary Potatoes as seen on The Jewish Kitchen website
Roasted Rosemary Potatoes as seen on The Jewish Kitchen website
Roasted Rosemary Potatoes as seen on The Jewish Kitchen website

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Roasted Rosemary Potatoes as seen on The Jewish Kitchen website

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