Rosemary roasted morning potatoes
Rosemary roasted morning potatoes are buttery and fragrant, making them an ideal side for breakfast or brunch. This simple dish features cubed potatoes tossed with rosemary and butter, then roasted until golden brown and crispy.
Cook time 20 min
Prep time 10 min
Ingredients:
4 potatoes4 tbsp butter
2 tsp rosemary
1 dash salt
1 dash black pepper
Rosemary roasted morning potatoes are a delicious and aromatic addition to any breakfast or brunch. With the perfect blend of buttery goodness and the fragrant notes of rosemary, these potatoes are sure to become a family favorite. They're simple to prepare and only require a handful of ingredients, making them an easy and flavorful dish to start your day right.
Instructions:
Preheat your oven to 400°F (200°C) to get it ready for roasting.
- Wash the potatoes thoroughly under running water to remove any dirt.
- Peel the potatoes if desired (this is optional as some people prefer roasted potatoes with skin).
- Cut the potatoes into evenly sized cubes, roughly about 1-inch pieces. This helps ensure they cook evenly.
- Place the potato cubes into a large mixing bowl.
- Melt 4 tablespoons of butter either in a microwave or on the stove.
- Pour the melted butter over the potato cubes.
- Add 2 teaspoons of rosemary, a dash of salt, and a dash of black pepper. The rosemary can be fresh or dried; adjust the amount accordingly if you're using fresh rosemary.
Toss the potatoes to ensure they are evenly coated with butter, rosemary, salt, and black pepper. You can use a spoon or your hands to mix.
- Spread the seasoned potato cubes out in a single layer on a baking sheet. Ensure they are not overcrowded, as this will help them roast more evenly and become crispy.
- Place the baking sheet in the preheated oven.
- Roast the potatoes for about 30-35 minutes, or until they are golden brown and crispy on the outside. You can check for doneness by piercing a potato cube with a fork; it should be tender inside.
About halfway through the roasting time, take the potatoes out and give them a good stir or shake to ensure even cooking.
Once roasted and crispy, remove the potatoes from the oven.
Transfer them to a serving dish and serve immediately while hot.
Rosemary roasted morning potatoes are a delightful and easy-to-make dish that pairs well with any breakfast spread. The combination of tender potatoes, rich butter, and aromatic rosemary creates a harmonious blend of flavors that will leave everyone at the table craving more. Whether you're cooking for your family or hosting a brunch, these roasted potatoes are sure to be a hit.
Rosemary roasted morning potatoes FAQ:
Roast the potatoes in a preheated oven at 400°F (200°C) for about 30-35 minutes. Check for doneness by piercing a potato cube; it should be tender inside and golden brown outside.
The potatoes are cooked properly when they are tender inside and golden brown and crispy outside. You can test doneness by piercing a cube with a fork.
Yes, you can substitute rosemary with other herbs like thyme or oregano. If using dried herbs instead of fresh, adjust the amount as dried herbs tend to be more potent.
Use a standard baking sheet or a large roasting pan. Ensure the potatoes are spread out in a single layer without overcrowding to allow for even roasting.
Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet for best results to maintain crispiness.
Cooking Tips:
- Choose waxy potatoes, such as Yukon Gold or red potatoes, for the best texture.
- Make sure to cut the potatoes into even-sized pieces to ensure they cook evenly.
- Melt the butter in advance to make it easier to coat the potatoes thoroughly.
- Feel free to add extra herbs or spices, such as garlic or paprika, to give the dish your own personal touch.
- Spread the potatoes in a single layer on the baking sheet to achieve maximum crispiness.
Nutrition Facts
4 ServingsCalories 240kcal
Protein 3.61g
Carbohydrates 30g
Fiber 3.58g
Sugar 1.48g
Fat 12g
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