As much as I love mashed potatoes, roasted potatoes just might be my favorite way to prepare potatoes because of the quick prep and virtually no fuss. I’m serious when I say ‘no fuss’. I love a good recipe that boasts bold flavor and little supervision. You basically cut up the potatoes in wedges (which I finally figured out how to get uniformed sizes after many years of just not paying enough attention), toss them in olive oil, fresh rosemary, dried herbs, salt and pepper and in the oven they go! What’s so awesome about roasted potatoes is that you can season them however you wish, the key is just to dry the potatoes before adding all the good stuff to them. I’ll share with you my fail proof recipe for Crispy Roasted Rosemary Potatoes that you can easily make with the Stove to Oven, Perfect Filet Mignon recipe. Super easy, super flavorful and super impressive!
I love fresh herbs. Love them! We have a huge bush (by bush I mean hedge) of rosemary in the back yard and I love picking the fresh green sprigs just before using them in a dish. The smell of rosemary is so heavenly!
I like using red, yukon or yukon rose potatoes for roasting. I also choose similarly sized potatoes – usually medium. I start by cutting one potato in half, then cutting each half again length wise, then one more time depending on the size – you want evenly sized wedges – you may get 6 or 8 wedges, depending on the potato. Dry the cut potatoes with paper towel, toss in bowl and add the seasoning.
Arrange in a single layer on a parchment paper lined baking sheet. Give them space to crisp up – they should not be touching each other. Let them have their space so they can crisp up and become a golden brown. So basically, what I’m saying here is NOT reflective of the picture I took. The photo is of an artful nature – I love the colors of the veggies so I kept them arranged like that for the shot, then I removed a quarter of the amount and transferred them to another baking sheet!
I just love color, so I added another photo…
Serve immediately after pulling from oven! They are great with herbed mayonnaise, Sriracha or chipotle mayonnaise! Or of course with any sauce you want to serve them with!
- 6 medium red, yukon gold or rose yukon potatoes, cut in equal wedges
- 1 bell pepper (red, yellow or orange) cut into bite sized pieces
- ½ red onion, cut into bite sized pieces
- 2 garlic cloves, whole.
- 1 tablespoon olive oil
- 3 sprigs of fresh rosemary (pull off rosemary from stem)
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons dried herbs (oregano or basil or italian seasoning)
- ¼ teaspoon dried chili pepper flakes (optional)
- Preheat oven to 425 F. Line baking sheet with parchment paper, set aside.
- Wash and dry potatoes.
- Cut each potato in half, then halve the halves and do so until you have equal sized wedges.
- Dry cut potatoes well with paper towel and toss into a large mixing bowl.
- Wash and cut bell pepper and onion in bite sized pieces, pat dry with paper towel and toss in bowl with potatoes. Add garlic cloves.
- Add oil, rosemary, salt, pepper, dried herbs and pepper flakes.
- Using your hands or a wooden spoon, combine the ingredients so each potato is coated with seasoning.
- Transfer veggies to prepared baking sheet, arranging them in a singe layer with at least ¼" of room between them. You may need to prepare another baking sheet....
- Pop the veggies into preheated oven and let roast for about 20-25 minutes, flip them over and let them continue to roast and crisp up for another 10-15 minutes.
- Remove from oven, transfer to serving dish and serve immediately! Enjoy!