I can just smell the garlic and rosemary now. Roasted red potatoes with garlic and rosemary are the perfect pairing with red meat or grilled chicken. I usually prepare these guys with filet mignon or lamb lollipops. A cast iron skillet makes this side dish an easy and delicious whip-together recipe. Season the potatoes in olive oil in a cast iron skillet and then bake for 35 minutes.
I prefer using cast iron over a baking sheet because the skillet edges keep the potatoes from falling into the oven when turning halfway through baking. It also eliminates the use of a bowl when seasoning potatoes in olive oil. Lastly, it satisfies my unorthodox obsession with my cast iron skillet.
Garlic and rosemary is one of my favorite combinations for red meat or potatoes. And no, I’m not a meat and potatoes kind of guy. I like a lot of flavor. The secret to flavorful potatoes is lots of seasoning and spices. I use a liberal coating of olive oil, extra garlic, plenty of rosemary, and salt and pepper to taste. The olive oil will give the potatoes a crunchy golden exterior with a soft, fluffy center.
If you think potatoes are typically bland, up the ante on the herbs and spices. I don’t think you can really overdo the seasonings. Pro tip: Experiment with flavored olive oil, it’s an easy way to infuse your potatoes with a lot of flavor.
- 1 pound small red potatoes, halved or quartered
- 2-3 tablespoons olive oil
- 2 garlic cloves, minced
- 1-2 tablespoon fresh rosemary, removed from sprig and chopped
- sea salt and ground pepper to taste
- Preheat oven to 400° F.
- Rinse the potatoes and cut into halves or quarters depending on the size.
- Combine the cut potatoes, olive oil, garlic, rosemary, salt, and pepper in a cast iron skillet. Stir to fully coat in olive oil and spices.
- Distribute potatoes evenly in the skillet and bake for 30-35 minutes or until golden and tender. Be sure to toss/flip potatoes after 15 minutes.