Roasted potatoes are a standard weeknight side dish at my house, and variations on the simple basic recipe of diced potatoes tossed with olive oil abound. This is the version I like to serve with Chicken Scarpariello (recipe on this site). The potatoes are flavored with fresh rosemary and are roasted along with some quartered shallots and whole garlic cloves.
The potatoes also make an excellent accompaniment to grilled or broiled steak.
Rosemary Roasted Potatoes
- 4 large baking potatoes, cut into 1 1/2-inch pieces
- 4 medium shallots, peeled and quartered
- 1 tablespoon chopped fresh rosemary
- 1/4 cup olive oil
- Sea salt and freshly ground black pepper, to taste
- 12 large cloves garlic, peeled
Preheat oven to 425 degrees. In a large mixing bowl, combine potatoes, shallots, rosemary, olive oil, salt and pepper. Transfer mixture to a shallow, rimmed baking pan and spread into one layer. Bake for 30 minutes.
Remove pan from oven. Add garlic cloves and toss to combine. Return pan to oven and continue baking until potatoes are crisp and fork-tender, 30 to 40 more minutes, turning vegetables after 15 minutes. Serve warm.
Makes 6 servings.
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