Roasted Rosemary Potatoes (with Make Ahead Tip) #SundaySupper
These Roasted Rosemary Potatoes are a family favorite that are SO easy, delicious and can be made ahead too. Perfect for a busy weeknight!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6 servings
- 2 1/2 pounds red potatoes diced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons dried rosemary more or less, to taste
Preheat oven to 400 degrees F..
In a large bowl, combine potatoes, oil, salt and rosemary. Stir so that potatoes are evenly covered in oil, salt and rosemary (or as evenly as you can manage)
Spread potatoes on a large baking sheet.
Roast potatoes for 20-30 minutes depending on how crispy you like them. Stir halfway in between.
To make these ahead of time, bring a large pot of water to boil.
In the meantime, prepare a bowl with ice cold water (this will be your water bath after the potatoes parboil)
Submerge diced potatoes in boiling water and boil for 3 minutes. DO NOT OVERCOOK!
Immediately remove from heat and transfer with a slotted spoon to ice water bath.
Drain cooled potatoes in a colander.
In a large bowl, combine potatoes with olive oil, salt and rosemary.
Transfer cooled potatoes to a baking sheet in a single layer.
Place in freezer and freeze until firm.
Transfer to large storage bag, seal and label.
Preheat oven to 400 degrees F.
Take as many frozen potatoes as you want to prepare and spread on large baking sheet. DO NOT THAW POTATOES!
Bake as instructed.
Serving: 0.75cup | Calories: 196kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 422mg | Potassium: 866mg | Fiber: 3g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 16.7mg | Calcium: 27mg | Iron: 1.6mg