Rosemary Roasted Potatoes

Every good brunch deserves a big helping of roasted potatoes.  We are brunch people for sure at my house.  Whether at our own table or at our favorite Nashville brunch spots, I, for one, want crispy roasted potatoes on my plate wherever I am.  Noshville‘s Silver Dollar Potato Pancakes are to die for with their crunchy, crispy outside, but soft and moist center.  Drop a little bit of ketchup on top and I am in heaven!!!  I always get Marche’s American Breakfast with two egg whites scrambled and crisp applewood smoked bacon, but my favorite part of the whole dish is the roasted potatoes.  Since our money tree seems to be on a slow growth path, we don’t go out to brunch as often as we would love to, but we still eat brunch just the same.   After an early morning workout, I grab a couple sprigs of rosemary, chop up some potatoes and pop them in the oven.  While potatoes are a little slow to cook, it leaves me plenty of time to get showered and back in the kitchen for made to order eggs and brunch is served.

Rosemary Roasted Potatoes

Serving Size: 3-4 servings


  • 2 tablespoons Rosemary & Garlic Infused Olive Oil or good olive oil
  • 2 garlic cloves, minced
  • 5-6 (about 1 1/2 pounds) red potatoes chopped
  • 2 tablespoons fresh rosemary leaves, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Salt & pepper to taste


  1. In a large bag, toss potatoes and garlic with olive oil, rosemary, salt & pepper. Spread potatoes evenly on a baking sheet
  2. In an oven heated to 425 degrees F, roast potatoes for 50 minutes or up to one hour or until desired crispness. At 20 minutes and 40 minutes, flip potatoes with a spatula to ensure even roasting. Season with salt & pepper to taste and serve.



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