Roasted Potatoes with Rosemary and Garlic

Ingredients:

• 3 pounds russet Idaho® potatoes
• ¼ cup olive oil
• 2 teaspoons granulated garlic
• 1 teaspoon salt
• 1 teaspoon pepper
• 1-2 tablespoon fresh rosemary (or thyme)

Directions:

1. Preheat oven to 425°F.
2. Set a large pot of salted water to boil on the stove. Cut russets into ¾-1˝ cubes (no need to peel).
3. Boil potatoes for 10 minutes or until fork-tender. Drain and let stand in strainer 5 minutes.
4. In a large bowl, toss potatoes with olive oil, granulated garlic, salt, pepper and rosemary.
5. Spread out on a parchment-lined sheet pan in a single layer. Bake 25 minutes, flip, bake 20 more minutes, or until golden and crispy.
6. Serve while still warm as a tasty side dish. Save the leftovers and add to Southwest Scramble or to a Spanish Potato Skillet dinner.

Notes:

Don’t worry about the rough and frayed edges of the potatoes - they will crisp up beautifully.

How to Use Basic Roasted Potatoes

• As a simple side dish, easy to make with pantry staples.
• This recipe makes 6 servings but can easily be doubled if you have more than 2 people in the family or want extra leftovers.
• Make extras and top the leftovers with an egg for breakfast the next day.
• Replace rice in your favorite bowl with roasted potatoes. Click here for some inspiration!
• Roasted potatoes are easy to dress up with different herbs, spices or tossed with sauces like chimichurri. 
• Use inside a burrito or taco for a plant-based meal option.

Here are some ideas to get you started!

Southwest Scramble

Spanish Potato Sausage Skillet