Easy Roasted Potatoes
- April 5, 2013
- by Melissa Lawrence
Last Sunday I officially cooked Easter dinner for the first time! Usually, I’m sitting pretty at my Mom’s and she cooks the main dish. Feeling insecure about my cooking prowess, I knew I had to keep it simple. So I went for leg of lamb (recipe coming soon), French beans, and these oh-so-simple roasted potatoes. Since they’re so easy, they definitely qualify for membership in CloudMom’s Fake Supermom series…
Here are the directions for my easy roasted potatoes– not even doing a separate recipe list for y’all because there are barely any ingredients! Love that.
Mix 3 pounds red and Yukon Gold small (new) potatoes. Doing both sorts gives a nice flavor, but of course you can also go red or go white. Wash well. Coat with around 3-4 tablespoonfuls of olive oil. Sprinkle with salt and pepper, and then with a generous amount of dried rosemary — one tablespoon or more should do the trick! Roast in a large pan (make sure they are nicely spread out) until nicely crisped and brown for 90 minutes give or take depending on your oven for 90 minutes. Take the pan out and stir and mix up the potatoes once or twice so that they crisp evenly.
Honestly, there is almost no way to mess these yummy guys up. You can even leave them in the oven for too long and they will come out just fine.
Oh, and here are some of the fans of the easy roasted potatoes, Annaliese and Marielle, in their Easter dresses that day. In case you were wondering, that phone has become a permanent part of Marielly’s hand! She seems to have alot of people to call.
Happy happy beginning of Spring and wishing you courage in the kitchen and many lovely meals with your beautiful families. Love, Melissa xoxo
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What is your favorite potato dish (other than French fries)? Please share below — I am always looking for new recipes!