Potatoes are one of the most commonly utilized foods — so basic, so inexpensive, and so delicious. This tuberous vegetable can be used in just about everything. We never grow tired of potatoes, and we understand their enduring popularity.
Recently, we discovered a recipe for oven-roasted rosemary potatoes that just about bowled us over. So easy to make, but so delicious! You probably have most, if not all, of the ingredients already. Fresh rosemary is best, but we made ours with dried rosemary and it was still excellent. We also utilized a combination of russet and new potatoes to make the dish a bit more exciting. Feel free to experiment! You really can’t go too far wrong.
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4-6 potatoes (if you use new potatoes, toss in a couple more than six)
3 tablespoons olive oil
1/4 teaspoon sea salt (non-iodized, please!)
1/4 teaspoon fresh ground black pepper
1 1/2 tablespoons rosemary (either fresh or dried)
2 cloves garlic (or 1/2 teaspoon garlic powder)
Thank you! ❤️
*Receipts will come from ISIPP.
Chop the potatoes into small chunks and toss them in a large bowl with the olive oil. Make sure they are evenly coated.
Sprinkle in the sea salt, pepper, rosemary, minced garlic or garlic powder. Toss the contents of the bowl some more until everything is covered with the mixture.
Spread the potatoes on a cookie sheet or a large baking pan, making sure the pieces don’t overlap. Bake them at 400 degrees for 25-30 minutes, until the potatoes begin to turn golden brown.
Flip the potatoes over with a spatula and return the pan to the oven. Bake for another 25 minutes, until the potatoes are nice and soft, but not burned. You can test their softness by inserting a fork into one of them. Remove the pan from the oven and let it cool for a few minutes.
Serves 4-6 happy people! You can eat these potatoes as a side dish with just about everything. They’re great for breakfast with vegan eggs, vegan, gluten-free pancakes, tempeh bacon, etc. You can have them at dinner with vegan sausage, vegan burgers (such as Beyond Burger, a personal favorite), and so on. The possibilities are endless, really.
If you have any remaining potatoes, they will keep well in your refrigerator, securely covered, for 2-3 days. We doubt if there will be many left, however, since they are so yummy! We can’t stop ourselves from eating them, and you might have the same problem. But it’s not really a problem, so enjoy!
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