Monday, August 18, 2008

Rosemary and Thyme Roasted Potatoes

This post is a shout out to my those of you who have asked for daily quick and easy dinner ideas ;) Roasted potatoes are one of the easiest side dishes to make and they are so versatile and full of flavor. Experiment with different herbs and spices depending on what you are serving alongside them!

Rosemary and Thyme Roasted Potatoes
Serves 2

2 large white baking potatoes or 4 medium red potatoes
1 tablespoon extra virgin olive oil
1 tablespoon fresh chopped rosemary or 1 teaspoon dried rosemary
1 tablespoon fresh chopped thyme leaves or 1 teaspoon dried thyme leaves
1 garlic clove, minced or 1 teaspoon jarred minced garlic

Preheat oven to 450 degrees.

Cut potatoes into bite-size wedges. They should all be roughly the same size so they cook evenly.

Toss in a bowl with remaining ingredients. Spread onto a baking sheet either coated with cooking spray or aluminum foil.

Cook for 30-35 minutes until brown and crispy. Turn halfway through cooking time.

3 comments:

Katie said...

YUM!! My favorite way to make potatoes! Roasted with herbs! You can't beat it! Looks great!

Mollie said...

were I forced to pick a favorite carb, it would be the potato. I love it every way possible - mashed, boiled, baked, fried, made into vodka.... mmmmmm the perfect food!

Jessica said...

So good!!! I used dried thyme, rosemary and crushed garlic from a jar and they were amazing. Will definately be a stable side dish.