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Category: Side Dish
Rosemary Roast Potatoes Northwest - TastyPlanner.com
Chef: Nunyabidnessdude
Lovely dish with Pacific Northwest hints of fresh herbs. This dish is great for dinner and you can use the left overs for breakfast in the morning!
Recipe Source: Personal Recipe
Ingredients
6 to 8 medium size Russet or Idaho Potatoes (or your favorite)
3 T fresh minced garlic or substitute 2 T garlic powder/salt
3 Tablespoons Creole or other type seasoning
2-3 T Seasalt
Fresh ground black pepper
3 T Fresh Rosemary or Dried (make sure to adjust for taste)
2-3 T Dried or Fresh Oregano
2-3 T Dried or Fresh Basil
3 T of your favorite vinegar (Rice Wine is milder, apple cider gives a more pronounced flavor, I use White Wine Vinegar ; you might choose a garlic infused vinegar and cut down on some of the garlic above)
olive oil
Instructions
Wash and dice potatoes into bite sized chunks. Place these on a baking tray (greased or ungreased, it’s about the cleaning, so it’s up to you).
Drizzle olive oil over all the potatoes. It doesn’t have to be exact, just get some on the potatoes.
Sprinkle all the spices over the potatoes EXCEPT the vinegar. Toss the potatoes so the spices evenly coat the potatoes.
Bake in a preheated oven at about 375 degrees F for approximately 40 minutes. When the potatoes are tender, pull them out. Sprinkle the vinegar over the potatoes and you’re ready to serve on the plate. Note: I figure it takes a few minutes to get the potatoes from the pan to the plate to the table. The vinegar needs a few minutes to soak into the potatoes, like 3 to 4 minutes, so if you’re awesome enought to pull everything out somehow and just serve in 30 seconds, keep this in mind. Bon Appetite!
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