GOODEness Gracious

Cooking up GOODe Food with a Side of Life

Come and sit a spell around our kitchen table where we laugh often, eat GOODe food and speak life!
Follow Along Google Plus Contact Me on Facebook on Twitter Contact Me On Pinterest
Home » cookbook » Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

By 10 Comments

Rosemary Roasted Potatoes… Yum. The name says it all.

I so heart rosemary… every spring I buy a big “tree-like” bush of it and cross my fingers and my two brown thumbs hoping that I don’t kill it before the end of summer…

Anyhoo, when I saw this delightful recipe from Penny Sherman of Cumming, GA in Gooseberry Patch’s Homestyle in a Hurry, I KNEW it would have to be a part of my Early Bird Review!

You start with 1/4 Cup of Olive Oil… speaking of which… any olive oil connoisseurs out there? What is your favorite kind? (Popeye need not respond… I know who your favorite Olive Oil is… such a lovely gal) I don’t have a clue what makes a good (non-cartoon) olive oil… anyone care to educate me?

(I promise it was 1/4 cup… even though the camera angle makes it look like 1/3 ;))
Now add 1/2 t Garlic Salt

1 t Onion Powder

1/4 t Paprika & 1/2 t Pepper

Toss in a few sprigs of Rosemary –popping the “leaves” off the stems or use 1 t Dried Rosemary

Now take 2 lbs of red potatoes and chop them up and place them in a baking pan…

Now drizzle your taters with your very aromatic mixture…

Yummy!

Bake at 325 degrees for 20 minutes and then stir. Bake an additional 10 minutes or until the taters are tender!

Enjoy!

If you’d like to win Homestyle in a Hurry before you can buy it in stores, check out my Early Bird giveaway!

Photobucket

About Cris
I am the mama behind GOODEness Gracious and the owner of Cris Goode Solutions. Here at GOODEness Gracious, we like to keep it light and fun as we cook up family meals, share our super mommy secrets and chat it up about the GOODe life:) So come on in and sit a spell.

Facebook  • Twitter • Google • 

Reader Interactions

Comments

  2. Cranberry Morning says

    I love rosemary too, and last year I managed to not only raise it in my garden, but winter it over so I could use snippets of it all throughout the cold months. This year I tried the same thing. I've got about 3 sprigs of rosemary left on the plant. I don't know what it's problem is, but I better pick them quick and make these potatoes!!

    Reply

  4. Dana says

    Cris, I find the best olive oil to use if extra virgin olive oil from the first cold pressing. This just means the oil was not heated up during the pressing process. The oil retains more of the nutrients this way.

    Reply

  5. ann says

    Cris I am not an expert but I use Extra light olive oil for everything baking frying. You use less than the recipe calls for if you use olive oil. Google Bertolli olive oil and they tell the story about olive oil and give the measurement chart

    Reply

  6. Kerin says

    One of my all-time favorites!
    I too LOVE rosemary!
    It is always a garden and kitchen staple, and I can hardly wait until it warms up enough here, to grow it again 🙂

    Reply

  7. Kerin says

    One of my all-time favorites!
    I too LOVE rosemary!
    It is always a garden and kitchen staple, and I can hardly wait until it warms up enough here, to grow it again 🙂

    Reply

  8. ann says

    Cris I am not an expert but I use Extra light olive oil for everything baking frying. You use less than the recipe calls for if you use olive oil. Google Bertolli olive oil and they tell the story about olive oil and give the measurement chart

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *