Roasted Potatoes with Rosemary and Garlic

Roasted Potatoes are so easy to make and super versatile.

These crispy, oven-baked, russet Idaho® potatoes, seasoned with fresh rosemary and garlic, are virtually fool-proof to make and are sure to be a hit with everyone at the table. They also have the added advantage of being vegan. Perfect when trying to keep meal costs down or when meat is not available. Make a big batch and use the leftovers in weekday meals like breakfast scrambles and skillet dinners like the ones below!

Ingredients:

3 pounds russet Idaho® potatoes
¼ cup olive oil
2 teaspoons granulated garlic
1 teaspoon salt
1 teaspoon pepper
1-2 tablespoon fresh rosemary (or thyme)

Directions:

Preheat oven to 425°F.
Set a large pot of salted water to boil on the stove. Cut russets into ¾-1 inch cubes (no need to peel).
Boil potatoes for 10 minutes or until fork-tender. Drain and let stand in strainer 5 minutes.
In a large bowl, toss potatoes with olive oil, granulated garlic, salt, pepper and rosemary.
Spread out on a parchment-lined sheet pan in a single layer. Bake 25 minutes, flip, bake 20 more minutes, or until golden and crispy.
Serve while still warm as a tasty side dish. Save the leftovers and add to Southwest Scramble or to a Spanish Potato Skillet dinner.

How to Dice Idaho® Potatoes

How to Roast Idaho® Potatoes

Notes:

Don’t worry about the rough and frayed edges of the potatoes - they will crisp up beautifully.

How to Use Basic Roasted Potatoes

As a simple side dish, easy to make with pantry staples.
This recipe makes 6 servings but can easily be doubled if you have more than 2 people in the family or want extra leftovers.
Make extras and top the leftovers with an egg for breakfast the next day.
Replace rice in your favorite bowl with roasted potatoes. Click here for some inspiration!
Roasted potatoes are easy to dress up with different herbs, spices or tossed with sauces like chimichurri.
Use inside a burrito or taco for a plant-based meal option.

Here are some ideas to get you started!