Best Roasted Curry Rosemary Potatoes Recipes

ROASTED CURRY & ROSEMARY POTATOES

Steps:

• Preheat oven to 450°F.
• Line cookie sheets with aluminum foil.
• Add curry and olive oil to a small sauté pan.
• Heat over medium heat, stirring occasionally, until curry is completely dissolved and oil is hot.
• Pour seasoned oil into large bowl.
• Mix in rosemary; set aside.
• Peel and cut potatoes in half, then cut halves into slices about 1/4" thick.
• Divide potatoes between 2 cookie sheets and spread out into a single layer.
• Sprinkle with salt as desired.
• Place one cookie sheet on your oven's top shelf and the other on the bottom shelf. (If you don't have two shelves, it's fine to put them side by side as well).
• Roast for 15 minutes, then turn potatoes with a spatula.
• Switch top tray to bottom and bottom tray to top.
• Roast another 15 minutes, or until potatoes are soft and browned.

ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

CRUNCHY ROASTED ROSEMARY POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. Serve immediately.