Happy Monday Friends! I am bringing you a super easy and kid friendly side dish simply known as Oven Roasted Rosemary Potatoes. I have these delicious bites on the table at least every other week. We top them with flavored salts, sautéed onions, garlic, chili, toss them in salads, and with any other dish they might accompany.
I will admit to being a bit particular about the types of potatoes we use. Since Rachel Ray first introduced them fingerling potatoes have become our favorite variety for roasting. Fingerling potatoes are fully matured tiny finger shaped potatoes. Hence the name. They have a delicate skin and do not need to be peeled. Not to mention, they are available in red, purple, yellow and white making a beautiful presentation. However, they are not always easily found. That’s okay. Baby Potatoes are available at most any grocery store and those work just fine too.
Here is what you need:
1 small bag of fingerling or small potatoes chopped into bite size pieces (about 24oz)
2 tbs of coconut oil melted or avocado oil (make sure it’s enough to coat the pieces)
Season to your liking with salt, pepper, and or Cajun seasoning
½ tsp of finely chopped fresh rosemary
Place the cut potatoes in a gallon sized Ziploc. Add oil and seasoning.
Shake the contents of the bag around insuring to coat all sides of the pieces.
Pour seasoned potatoes on a prepared baking sheet. I cover my baking pan with parchment paper
Roast at 400 degrees for 20-40 minutes until the exterior is crisp and the interior of the potato is soft. Cooking size will vary on the size of the pieces you cut.
When the potatoes are done, top with any additional flavoring you like. Truffle oil is one of our family favorites.