Green Door Hospitality

Adventures in Everyday Entertaining

Homemade Staples: Red Potatoes with Rosemary

GDH_RosemaryRedPotatoes_2013

Red potatoes make a great change in starch for your dinner from the more common Mashed Potatoes and Baked Potato (which are both still very delicious!).  With just a little bit of olive oil, some salt and pepper, and some rosemary you have a fantastic side dish that works well with many meals.  And since it is both gluten-free and vegan, your sure to please your guests no matter what their dietary needs!

Red Potatoes with Rosemary

  • Baby Red Potatoes, quartered
  • Olive Oil
  • Kosher Salt
  • Cracked Black Pepper
  • Fresh Rosemary, finely chopped
  • Cooking Spray

I am purposely not including measurements on this.  Everything depends on the number of people you are serving.  Just eye ball the oil and seasoning and add as much or as little as you think necessary.

Preheat oven to 475 degrees.

Cut your baby red potatoes into quarters and place in a medium size bowl.

Drizzle with olive oil and toss to coat.  Start with a little bit and go from there — easier to add more than to take away.

Season with salt, pepper, and fresh rosemary.  Toss to coat.

Pour potato mixture into a jelly pan coated with cooking spray.

Bake in the oven for 15 minutes.  Remove from oven and stir.

Place back in oven and cook for another 15-20 minutes, or until tender.

Enjoy!

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31 comments on “Homemade Staples: Red Potatoes with Rosemary

  1. Cloches & Lavender
    January 18, 2013

    I make these all the time, they are so good. I love Rosemary!

  2. trialsinfood
    January 18, 2013

    yum! love potatoes and love simple to make dishes.

    • Green Door Hospitality
      January 18, 2013

      Thanks — me too! And that’s what my Homemade Staples series is all about 🙂
      Kenley

  3. Camilla
    January 18, 2013

    This is one of my FAVORITE side dishes. Your picture is beautiful – I can just smell it.

  4. Home Seasons
    January 18, 2013

    Yum! Potatoes are always a crowd favorite!

  5. gentlestitches
    January 18, 2013

    Yum! I am going to try that.

  6. gotasté
    January 19, 2013

    I can never get enough of roast potatoes. Kenley, some recipes calls for steaming or boiling the potatoes before baking. Is it really necessary?

    Danny

    • Green Door Hospitality
      January 22, 2013

      Boiling is generally a “quicker” way to cook potatoes which is why I think some recipes call for it. I always pick and choose when I boil any kind of vegetable. Boiling tends to remove nutrients.
      Kenley

      • gotasté
        January 23, 2013

        Got it. Thanks for the tip.

        Sincerely
        Danny

  7. gotasté
    January 19, 2013

    I mean of course it is not necessary because you didn’t do that but what difference will it make?

  8. petit4chocolatier
    January 19, 2013

    Kenley, I love red potatotes! This sounds so delicious 🙂

  9. timewiththea
    January 19, 2013

    These are my favourite way to prepare potatoes! Love it! ~Thea

  10. cristinasandru
    January 21, 2013

    Hi dear Kenley, great recipe, thanks for sharing! 🙂
    I have nominated you to the The Very inspiring Blogger award! check it out here: http://cristinasandru.wordpress.com/.
    Hugs from Romania,
    Cristina 😀

    • Green Door Hospitality
      January 22, 2013

      Cristina, Thank you very much! I appreciate the recognition!
      Hugs back from the US!!
      Kenley 🙂

  11. Robin Jean Marie
    January 22, 2013

    This is one of my favorite sides–and a bonus that it’s gluten free!

  12. leaner by the lake
    January 22, 2013

    i make a near identical recipe to the one you shared and i agree that it’s a KEEPER! so easy, tasty, and works for every diet (i’m a gluten-free vegan).

    love you blog and will be sticking around!

    in case you’re interested, i’ve just started a Mindful Health series over at my blog, Leaner by the Lake, to stir up discussion around health & wellness topics! http://leanerbythelake.com/tag/mindful-health/

  13. Jo
    January 23, 2013

    One of my favorite dishes. I also love this method with sweet potatoes. And carrots. Oh, and onions. Brussels Sprouts. Making me hungry. Jo @ Let’s Face the Music

  14. dinnersforwinners
    January 23, 2013

    These look delicious! Expertly-roasted potatoes are always a winner, and any leftovers are wonderful, too! They could become a scramble or the filling for a breakfast burrito…. yum!

    • Green Door Hospitality
      January 23, 2013

      Thank you! And that’s exactly what we do with our leftovers! We fry them up with breakfast 🙂
      Kenley

  15. musingsnyc
    January 28, 2013

    This looks delicious and easy enough for me to make (hopefully) 🙂

    • Green Door Hospitality
      January 28, 2013

      Hehe, they are pretty easy — think you’ll be able to make them just fine and they will turn out great! 🙂
      Kenley

  16. Pingback: Super Occasions: Tenderloin with Port Reduction and Bleu Cheese | Green Door Hospitality

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