|Roasted Red Potatoes with Rosemary|
Open Roasted Red Potatoes with RosemaryThis is one of my most favorite ways to eat potatoes - simple, with just a sprinkle of kosher salt, a few turns of the pepper grinder, a bit of rosemary, a little garlic powder and maybe some Cajun seasoning, drizzled with pure extra virgin olive oil and roasted in the oven. Toss on a packet of dry onion soup mix - remember that? When you're grilling, try these on a skewer with wedges of Vidalia onion. Classic and comforting.
Recipe: Open Roasted Red Potatoes with Rosemary©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 45 min | Yield: About 4 to 6 servings
- 3 pounds red potatoes, unpeeled, rinsed & scrubbed
- 1/3 cup olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/4 teaspoon garlic powder, or to taste
- 1/4 teaspoon Cajun seasoning, or to taste
- 1 teaspoon of dried rosemary, crushed
Preheat oven to 350 degrees F. Cut unpeeled potatoes into chunks and place into a bowl. Drizzle with olive oil and toss. Sprinkle with salt, pepper and rosemary, toss well and pour into a baking pan. Roast uncovered at 350 degrees for about 45 minutes, or until fork tender.
Onion Soup Potatoes: These have been around forever but they are worth mentioning! Drizzle potatoes with olive oil and toss. Omit salt, using other seasonings as desired, and sprinkle potatoes with an envelope of dry onion soup mix. Toss well and bake as above.
For the Grill: Use smaller red potatoes and pre-cook by boiling whole in salted water for about 5 minutes. Drain and let cool for about 10 minutes. Skewer whole potatoes, alternating with wedges of sweet, yellow or red onion and brush with olive oil. Sprinkle with salt and pepper and grill over direct heat, turning once, for about 3 minutes per side. Remove and sprinkle with rosemary.
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©Deep South Dish
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