I think there is truly something magical about how rosemary and garlic can come together. While this side dish does take a little bit of time to cook, its very low maintenance. Toss it all in a casserole dish and throw it into the oven. A little over an hour later – viola! A tasty side that is almost – I’ll reiterate almost – as good as mashed potatoes.
Rosemary and Garlic Roasted Red Bliss Potatoes
- 1.5 lbs of red bliss potatoes
- 2 sprigs of rosemary, removed from stems
- ¾ cup melted butter
This was prior to butter being added.
Thoughts: These potatoes are great because you don’t need to peel them. Always a plus in my book. Once they are cooked, they take on a wonderful creaminess that really just melts in your mouth. The rosemary and the garlic add so much flavor to the dish. The rosemary is nice and woodsy and the garlic develops a deep roasted flavor. This would go really well with chicken, and the leftover potatoes would be great diced up and then pan fried for breakfast home fries.