December 4, 2013

Rosemary Roasted Potatoes

I love just about any dish that involves potatoes.  French fries, mashed or baked, I really don't discriminate.  Since I had quite a few potatoes left over from Thanksgiving, I decided to make a batch of these rosemary roasted potatoes.  Absolutely delicious.

2 pounds Russet potatoes
2 tablespoons olive oil
2 tablespoons lemon juice (from 1 medium lemon)
1 1/2 tablespoons minced garlic (about 4 cloves)
2 tablespoons fresh rosemary, chopped
2 teaspoons dried thyme
1/2 teaspoon salt

Preheat the oven to 450°
Pour the olive oil onto a rimmed baking sheet
Add the remaining ingredients, except for the potatoes, and mix well with the olive oil
Scrub the potatoes and slice the potatoes into wedges (leave the skin on)
Place the potatoes on the baking sheet and use your hands to coat the potatoes in the olive oil mixture
Bake for 20 minutes, flip the potatoes over and bake for an additional 20 minutes


  1. I loveee potatoes and these look so good, Audrey. Yum!!

    xo, alison*elle

  2. These look so yummy - I will have to try them out. Hope all is well! xx annette

  3. These look SO good!

  4. I'm a potato girl too! These look amazing!