Rosemary Yukon Gold potatoes

Rosemary Yukon Gold potatoes-1

When I was a kid, I didn’t used to like potatoes, or at least I would complain about them at dinner time even while eating them. Thankfully, I have learned to appreciate potatoes. Russet potatoes still aren’t my favorite, but you can often find me cooking baby potatoes or Yukon Gold potatoes. I especially love that the yellow-fleshed Yukon gold potatoes are slightly sweet and tend to cook faster than Russet potatoes.

Roasted potatoes go well with pretty much any dinner. This week we had the potatoes with some leftover pork and tortillas. There wasn’t much pork left from the night before so the potatoes filled out the tacos. The next night, we had the leftover potatoes with mahi mahi and wild rice pilaf. Sometimes I make these potatoes with stovetop burgers and call them home fries.

I like roasting potatoes with a good helping of olive oil, salt, and rosemary for an easy side dish. Oh yeah, and garlic is nice too. I forgot the garlic until after I put the potatoes on the baking sheet and then had to add it in, but you won’t because I’m reminding you now. Garlic is good on pretty much anything savory.

what you will need prepared potatoes

This recipe is super easy and I practically have it memorized, but I figure it’s still worth sharing so that you can make it any time too. You only need 5 ingredients for this fantastic side dish. It saves well for the next day, and it’s easy to multiply the recipe if you want to make more.

Rosemary Yukon Gold potatoes

Rosemary Yukon Gold potatoes

Yield: 4 servings

4 medium Yukon Gold potatoes, diced
2 tbsp olive oil
1 tbsp fresh rosemary, minced, or 1 tsp dried rosemary
2 cloves fresh garlic, minced, or 1 tsp jarred minced garlic
1 tsp kosher salt

Preheat the oven to 450 degrees F.

Pat the diced potatoes dry. Then, combine all the ingredients in a medium mixing bowl. Mix with your hands or a spatula until the potatoes are evenly coated in the olive oil and seasoning. Arrange the potatoes on a baking sheet and roast until fork tender and golden brown, 20 to 25 minutes. Toss potatoes halfway through cooking time so they are evenly cooked and don’t stick. Serve hot.

Note: You should be able to use any of the other herbs named on Simon and Garfunkel’s third studio album instead of rosemary. I have only tried dried thyme myself.

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