oven-roasted rosemary red potatoes

i’m going to start this post out by saying, it’s going to be less than thrilling.

i’m experiencing a bout of writer’s block. 

i woke up reallyyyy early this morning to run. i know, who does that if they’re not being forced/chased/a bottle of sauvignon blanc isn’t just beyond their reach?


so let’s talk about food. i am stoked (are people still saying that. if not, i’m bringing it back. and fanny packs too. those things are the jam) about easter this weekend. i get to cook all weekend for the people i love in a kitchen that’s bigger than a shoebox. it’s like nirvana.

i’m home in indiana so i’ll cook with my momma. it took a long time before my mom and i found our dance in the kitchen. she cleans as she goes. i, well, don’t. she hates spice and lots of new flavors. i, well, don’t.


we’ve found that we each need our own domain. we need wine. music. and to dance. yes, we dance – in aprons (there’s no fighting my mother on this. i’ll be slicing fennel and suddenly she’s tying the apron around my neck. i know, how 1950s single housewife of me. what do they say – if you can’t do, pretend? not at all. but let’s go with it. re: writer’s block).

easter is the first spring celebration for my family where we can cook outside. it’s also one of the last times i get to be at home until lake season begins, i go up there to see my family all summer.


these rosemary red potatoes are like the fourth child in my family. my mom makes them – all.the.time. i’m not actually a potato person. just feel like they lack flavor. except these.

they’re divine darling.


they’re a really good, easy dish to serve up this weekend – i can’t imagine not having them honestly.

also – kosher salt is a must for these. you should own anyway – if not, stop whatever you’re doing and go buy some. it’s like a LBD, if all else fails in cooking or in life – add those.

oven-roasted rosemary red potatoes
Prep time:
Cook time:
Total time:
Serves: 4
  • 2 cups red potatoes
  • 2 tbl olive oil
  • 1 tbl kosher salt
  • 2 tsp pepper
  • 2 tbl rosemary
  1. preheat oven to 400 .
  2. quarter and half the red potatoes (bigger ones should get quartered, none should be bigger than a ping pong ball)
  3. add to bowl.
  4. add remaining ingredients.
  5. put on baking sheet. top with additional rosemary.
  6. bake for 40 to 50 minutes or until gold and crispy.


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