DF, V, VG, GF
versatile is a word that is not usually used to describe a recipe. you might hear flavorful, easy, fast….never versatile. but versatile is the exact word i would use when talking about rosemary roasted potatoes. you can make them in the oven, on the stove, in a toaster oven, a deep fryer, or even a grill if you also have a large sautée pan. i’ve also made them with idaho potatoes, also known as russets, yukon golds, and even red skinned potatoes. so when you hear versatile you know you’ve found a recipe that you can and will use over and over again.
rosemary roasted potatoes
5 red skinned potatoes, chopped into 1/4 inch half moons
2 sprigs rosemary, chopped
1/4 c olive oil
1 tbs salt
heat the oil over medium heat in a large sautée pan. then add potatoes and sprinkle rosemary and salt. let cook for 45 minutes, tossing the potatoes every 3-5 minutes to achieve crunchy potatoes.
if cooking in the oven cooked the potatoes at 400 degrees. after cooking for 30 minutes, toss then cook for another 15 minutes.