Thursday, May 15, 2014

Oven Roasted Rosemary Red Potatoes

We love potatoes. Period. I grew up eating ' gol gol aloo bhaaja' (fried potato slices) with my daal-bhaat (lentil & rice) for lunch. Okay not everyday but many times a month. I am sure all kids from my generation have grown up eating fried potatoes - either the 'gol gol'  version or the 'kurkurey' (crispy). Potatoes were not considered starch then but a vegetable. Those were good times.  Now we eat potatoes with our protein and a side of greens. I don't want to deprive the 4.5 year-old of this pleasures so I do  make him 'aloo bhaaja' once or twice a month or when he is sick. And he has his fair share of French Fries (when we eat out) or Oven-baked French Fries/Potato wedges (that I make at home). 
These oven-roasted Rosemary Red Potatoes complement almost all entrees and are very simple to make. The fresh aromatic rosemary adds a lot of flavor to this versatile side dish.

Roasted Red Potatoes

  • Red Potatoes - 5, medium-sized with skin on, quartered
  • Rosemary - 1 tbsp. finely chopped
  • Oil - 1 tbsp
  • Pepper - 1/2 tsp, freshly ground
  • Salt to taste

Preheat oven to 400F.
In a medium bowl, mix the oil, chopped rosemary (discard the woody stem), salt and pepper and give it a good whisk. Give the potatoes a good scrub and wash. Then cut into quarters and transfer them to the bowl. Toss nicely till it gets coated in the rosemary-oil mixture. Lay the potatoes in a single layer on an aluminum foil lined cookie sheet or a roasting pan. Roast for 30 to 35 minutes or till fork tender. Serve with fish, chicken or whatever you wish. We are eating it tonight with grilled pork loin chops and a side of steamed broccoli.  

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