Roasted Red Potatoes with Rosemary

Roasted Red Potatoes with Rosemary

Roasted Red Potatoes with Rosemary

Yield: Serves 6-8


1 1/2 lb. red potatoes, unpeeled and cut into 3/4-in. dice
3 Tbsp. olive oil
 1 Tbsp. rosemary, chopped
11/2 tsp. kosher salt
 1 /4 tsp. black pepper, freshly ground
2 ea. shallots, peeled and minced




Oven Temperature: 525 -575 degrees

  1. Soak the potatoes in water for 1 hour or overnight. This step helps the potatoes to brown more readily while they are roasting and they won’t stick together as much.
  2. Drain the potatoes and dry them well. Toss them with all remaining ingredients except shallots.
  3. Flame Height: 3.2
  4. Pre-heat a heavy shallow skillet (preferably cast-iron) in front of the flame for 2 minutes. Add the potato and toss.
  5. Place the pan in the center of the oven.
  6. Roast for 12-15 minutes, stirring occasionally, until the potatoes are tender and well-browned. Let the potatoes begin to brown before stirring as this will help keep them from falling apart. Add the shallots during the last 4 or 5 minutes of cooking.

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