Rosemary Infused Red Potatoes: Elegant Oven Roasted Side Dish

Introduction

At Love With Recipes, we understand that the perfect side dish can elevate an entire meal, creating a memorable dining experience for family and guests alike. Barbara’s Rosemary Red Potatoes exemplify this principle with their simplicity, elegance, and irresistible aroma. This dish combines the earthy, robust flavor of fresh rosemary with the creamy texture of tender red potatoes, all enhanced by a luscious butter and olive oil glaze. Whether you’re preparing a weeknight dinner or hosting a weekend gathering, these potatoes are quick to prepare yet sophisticated enough to impress. The beauty of this recipe lies in its versatility—it’s easily adaptable with dried herbs if fresh rosemary isn’t available and pairs beautifully with meats, seafood, or vegetarian mains. As a staple in our culinary repertoire, this side dish exemplifies how minimal ingredients can yield maximum flavor, making it a perfect addition to your collection of go-to recipes on Love With Recipes.

Time

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Needed Equipment

• Oven capable of reaching 375°F (190°C)
• Small saucepan or microwave-safe bowl for melting butter
• Measuring spoons for precise ingredient measurement
• Glass baking dish (preferably 9×13 inches or similar size)
• Sharp knife for cutting potatoes
• Cutting board with a stable surface
• Silicone spatula or spoon for mixing
• Aluminum foil for covering the dish during baking
• Kitchen tongs or a slotted spoon for handling hot potatoes
• Optional: Pastry brush for greasing the dish

Tags

• Side Dish
• Herb-Infused
• Vegetarian
• Gluten-Free
• Comfort Food
• Easy to Prepare
• Elegant

Serving Size

This recipe yields approximately 8 servings. Each serving consists of about one-eighth of the dish, making it ideal for family dinners or small gatherings. Adjustments can be made to serve more or fewer guests by scaling the ingredient quantities proportionally.

Difficulty Level

This recipe is classified as easy, suitable for beginner cooks and seasoned chefs alike. Its straightforward steps and minimal ingredient list make it accessible without sacrificing flavor or presentation.

Allergen Information

Dietary Preference

This dish is suitable for vegetarians and can be made vegan with simple substitutions (e.g., plant-based butter). It’s also naturally gluten-free and low in carbohydrates, fitting well into low-carb or keto diets when adjusted accordingly.

Course

Side dish

Cuisine

European / American

Ingredients

Ingredient Details in Table

Instructions

Preparation Phase

1. Preheat the oven: Set your oven to 375°F (190°C). Allow it to fully preheat to ensure even cooking and optimal results.
2. Prepare the potatoes: Rinse the potatoes thoroughly under cold running water to remove any dirt or debris. Use a vegetable brush if necessary to scrub the skins gently. Pat them dry with a clean towel or paper towels.
3. Cut the potatoes: Using a sharp knife and a stable cutting board, cut the potatoes into halves or quarters depending on their size. Aim for uniform pieces—about 1 to 1.5 inches thick—to ensure even cooking. For larger potatoes, quartering might be preferable; for smaller ones, halving is sufficient.

Cooking and Assembly Phase

1. Melting the butter: In a small saucepan over low heat, add the 6 tablespoons of butter. Alternatively, melt the butter in a microwave-safe bowl using short bursts of 15-20 seconds, stirring in between until fully melted and smooth.
2. Mixing the oil and butter: Once melted, add the 2 tablespoons of olive oil to the butter, stirring thoroughly with a silicone spatula or spoon to combine. This mixture will serve as the flavor base for the potatoes, providing richness and a balance of healthy fats.
3. Preparing the baking dish: Lightly grease the glass baking dish with butter or non-stick spray to prevent sticking. Pour the butter-oil mixture into the dish, tilting to evenly coat the bottom surface. This step ensures that the potatoes are coated with flavorful fat, resulting in a crispy exterior and tender interior.
4. Adding the potatoes: Carefully place the cut potatoes into the dish, arranging them in a single layer. Use tongs or a slotted spoon to handle the hot potatoes, minimizing breakage and ensuring even coating with the butter-oil mixture.
5. Seasoning: Finely chop the rosemary leaves from the sprigs, removing the woody stems. Sprinkle the chopped rosemary evenly over the potatoes. Season with salt and freshly ground pepper, distributing the seasonings uniformly to enhance flavor.
6. Covering for baking: Cover the dish tightly with aluminum foil. This traps moisture and helps the potatoes cook evenly, tenderizing them thoroughly while maintaining their flavor.

Baking and Final Touches

1. Baking: Place the covered dish in the preheated oven. Bake for approximately 30 minutes, stirring gently every 10 minutes to promote even cooking and prevent sticking or burning. The stirring also redistributes the butter-oil mixture, ensuring each potato gets coated with flavor.
2. Checking for doneness: Use a fork or skewer to test the tenderness of the potatoes. They should be easily pierced and soft inside. If not quite done, cover again and bake for an additional 5-10 minutes.
3. Optional crisping step: For a crispy exterior, remove the foil during the last 5 minutes of baking and increase the oven temperature to 400°F (200°C). This will give the potatoes a lightly caramelized, crispy finish.
4. Serving: Remove from oven, transfer to a serving platter, and garnish with additional fresh rosemary if desired. Serve hot for maximum flavor and aroma.

Preparation Tips

• Choosing potatoes: Red potatoes are ideal for this dish because of their waxy texture, which holds up well during roasting. They also have a naturally creamy interior and thin skin that crisps nicely.
• Herb substitution: If fresh rosemary isn’t available, dried rosemary can be used—use about 2 teaspoons. Crush the dried herbs between your fingers to release more flavor before sprinkling over the potatoes.
• Flavor enhancement: For added depth, consider tossing the potatoes with minced garlic or a dash of smoked paprika before baking.
• Uniformity: Cutting potatoes into similar-sized pieces ensures even cooking. Use a ruler or kitchen scale for precise measurements if needed.
• Additional herbs: Experiment with thyme, sage, or parsley for different flavor profiles.

Nutritional Information

*Percentages based on a 2,000-calorie daily diet. Individual nutritional needs may vary.

Tips and Tricks

• For extra crispiness: After baking, broil the potatoes for 2-3 minutes until golden brown. Keep a close eye to prevent burning.
• Flavor boost: Mix in grated Parmesan cheese or sprinkle with chopped fresh parsley right before serving for extra flavor and color.
• Preparing in advance: Assemble the potatoes with seasonings a few hours ahead, cover, and refrigerate. Bake immediately before serving for fresh, aromatic potatoes.
• Using different herbs: Experiment with combinations like rosemary and thyme or rosemary and oregano for varied flavor profiles.

Add-ons

• Crumbled feta or goat cheese for a tangy twist
• Chopped green onions or chives for added freshness
• Red pepper flakes for a spicy kick
• Toasted pine nuts or chopped walnuts for crunch

Side Dishes to Complement

• Grilled chicken breasts or thighs
• Seared salmon or other fish fillets
• Vegetarian stuffed peppers
• Roasted vegetables such as carrots, Brussels sprouts, or zucchini
• Fresh garden salad with vinaigrette

Improvements and Variations

• Adding garlic: Mince 2-3 cloves of garlic and toss with potatoes before baking for a savory punch.
• Vegan adaptation: Replace butter with vegan margarine or coconut oil, and ensure herbs are fresh or dried without additives.
• Spicy version: Incorporate cayenne pepper or hot paprika into the seasoning for an extra fiery flavor.
• Herb blends: Create personalized seasoning mixes combining rosemary with thyme, oregano, or basil for variety.

Save and Store

Leftover rosemary potatoes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. To restore some crispiness, broil for 2 minutes at the end of reheating. Avoid microwaving, as it tends to make the potatoes soggy.

Frequently Asked Questions (FAQ)

Can I prepare these potatoes ahead of time?

Yes, you can assemble and season the potatoes a few hours in advance. Keep them covered in the refrigerator until ready to bake. Baking times may need to be extended slightly if the potatoes are cold from refrigeration.

Can I substitute dried rosemary?

Absolutely. Use approximately 2 teaspoons of dried rosemary, crushed between your fingers to release more flavor. Dried herbs are more concentrated, so avoid overusing to prevent overpowering the dish.

Is this recipe suitable for gluten-free diets?

Yes. All ingredients are naturally gluten-free, making it safe for those with gluten sensitivities or celiac disease.

Can I make these vegan?

Yes. Substitute the butter with plant-based margarine or coconut oil. Ensure that any additional ingredients or toppings are vegan-friendly.

Conclusion

Barbara’s Rosemary Red Potatoes exemplify how a simple combination of quality ingredients and thoughtful preparation can transform humble potatoes into an elegant, aromatic side dish. Their versatility makes them suitable for any occasion, from casual family dinners to sophisticated gatherings. The fragrant rosemary infuses the tender potatoes with a fresh, herbaceous aroma that complements a wide array of main courses. As always, Love With Recipes is here to help you elevate your culinary creations, providing detailed guidance to ensure perfect results every time. Whether you’re a seasoned chef or a home cook exploring new flavors, these potatoes are sure to become a favorite in your repertoire, adding a touch of elegance and comfort to any table.

References

• Williams Sonoma. “Herb-Infused Roasted Potatoes.” Accessed October 2023.
• Food Network. “Perfect Roasted Potatoes.” Accessed October 2023.