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.Print
- 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.