ROSEMARY SEASONED POTATOES

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Rosemary Seasoned Potatoes image

At Valley Green, we grow a lot of rosemary in the gardens. We use it not only for cooking, but also as a botanical ingredient in the personal care products manufactured by our company. With an abundance of rosemary comes lots of herbal seasoning in recipes! These potatoes are a great side dish for our Parmesan-crusted salmon, a...

Provided by Cindy DeVore

Categories     Potatoes

Time 1h20m

Number Of Ingredients 7

2 c water (baking dish should be slightly less than half-filled with water)
1 1/2 lb red or yukon gold small potatoes, washed
olive oil for drizzle
2 pinch kosher salt
freshly ground pepper
2 clove garlic, minced
1 Tbsp rosemary leaves (needles), minced

Steps:

  • 1. Preheat oven to 400 degrees. Add water to shallow baking dish. Place potatoes into dish and cover lightly with foil. Place potatoes in oven and roast for 50 to 55 minutes.
  • 2. Remove potatoes from oven and let cool just enough to touch. Remove potatoes from water and place each one onto a baking sheet. Drizzle each potato with olive oil.
  • 3. With a masher, gently mash each potato by pressing down to flatten slightly (like a potato cake). When all potatoes are pressed down gently, season with salt, pepper, garlic and rosemary.
  • 4. Keep oven at 400 degrees, and move oven rack to top. Place potatoes back into oven on top rack, and bake for another 10 to 12 minutes.

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