Roasted Rosemary & Garlic Potatoes Recipe - Laura Vitale "Laura In The Kitchen" Episode 26

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Dried rosemary is lower in calories, while thyme is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is budget-friendly.

Cut 5 medium Yukon Gold potatoes into wedges.

Place the wedges on a microwave-safe plate and microwave for about 5 minutes to warm them through.

Preheat the oven to 450°F (232°C) and line a baking sheet with aluminum foil.

Chop fresh garlic and add it to a large Ziploc bag.

Strip fresh rosemary leaves from the stems, chop some finely, and add to the Ziploc bag, reserving some sprigs for later.

Add a few tablespoons of extra virgin olive oil, granulated garlic, salt, and black pepper to the Ziploc bag.

Seal the bag and mush everything together to combine the marinade.

Add the warm potato wedges to the marinade in the bag and let them sit for about 10 minutes to absorb the flavors.

Preheat the lined baking sheet in the oven for 10-15 minutes until hot.

After marinating, transfer the potatoes to the hot baking sheet, ensuring they are in a single layer.

Bake in the preheated oven for 25-30 minutes, turning the potatoes halfway through at 15 minutes.

Once done, remove from the oven and serve on a platter, garnished with a fresh sprig of rosemary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary