Food Network · Potato

Roasted Garlic Rosemary Potatoes



So I bought this cookbook last week….I blame Meghan for my new obsession with the Pioneer Woman.  She is hilarious and I enjoy reading about all her antics.  Plus all of her food looks amazing!

I’ve been really busy lately (I sound like a broken record) and haven’t really been cooking that much with the exception of grilling garden burgers for dinner. I’ve been working through my stock of freezer meals so I’m thinking I might need to do some cooking this weekend.  But again, my schedule is packed! I’ll survive somehow.

On Wednesday night’s I go to small group for my church and we always do dinner before bible study.  Yesterday our dinner theme was “favorite food” and since I have about a half an hour of time between getting home and leaving for small groups I thought I would just grab something at Safeway and call it good. Well, I ended up finishing all my projects for my rotation on Tuesday so I got to go home early yesterday!  So I had enough time to make some potatoes, because they are my favorite food.

I adapted this a little bit but it’s such a simple recipe you almost don’t need one.



Roasted Garlic Rosemary Potatoes

Adapted from the Pioneer Woman Cooks: A Year of Holidays

Serves 12-18, depending on how many potatoes everyone wants 🙂


  • 4.5 lbs medley potatoes (I found 1.5 lb bags of them at the grocery store)
  • 1/2 cup olive oil
  • 6 cloves garlic
  • 2 sprigs fresh rosemary or 2 tsp dried


  1. Preheat the oven to 400 degrees F.
  2. Wash your potatoes and cut off any weird spots. If they are large, cut them in half. You want all your ‘taters to be roughly the same size.  Place the potatoes on a baking sheet with a lip.
  3. In a large skillet, heat the oil on medium heat.  Add the garlic and rosemary and stir for 5-10 minutes to infuse the oil.  Make sure you don’t get your oil too hot or it’ll start to break down.  I would also use some caution on a gas stove because of the open flame.
  4. Pour your oil mixture over the potatoes and mix them all up.  The oil is hot, so use tongs or another utensil to coat them.
  5. Cook them for 35-45 minutes. Check for doneness by poking them with a fork.
  6. Let them cool off a tad so you don’t burn your mouth and then enjoy!


I’m glad I saved some for myself because there were none left when I left small group last night.

I used dry rosemary, because I had it, but fresh would be so much better in this!



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