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Rosemary Roasted Potatoes

Reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008).

Roasted potatoes are heavenly.  Serve them for brunch with scrambled eggs or for dinner with Nori-Wrapped Wasabi Salmon
or Caribbean Lime Halibut.  The time involved is just roasting in the oven, not you in the kitchen.  

12 small red
potatoes, halved
5-6 cloves garlic, minced
2 tablespoons fresh rosemary
leaves, minced
1 teaspoon sea salt
3 tablespoons extra-virgin olive oil

Pepper

  1. Preheat oven to 400-450 degrees F. 
  2. Wash red potatoes, scrubbing off any dirt and removing any eyes and cut into halves.  Place potatoes  in a baking dish. 
  3. Chop garlic, rosemary leaves and salt together until very fine. The salt will help pull the essential oils out of the garlic and herb.  
  4. Put oil in a small bowl and add garlic/rosemary/salt. Mix together then drizzle over potatoes and shake pan to coat. 
  5. Roast for 45-60 minutes (time depends on the size of the potatoes) until potatoes are tender inside, browned on the outside.

Preparation time: 45 minutes
Makes 4 servings

Getting Kids to Eat Vegetables

1. Notice how you feel about vegetables; hard to sell them if you don't like them.
2. Take your child shopping.  Have them pick out a vegetable to prepare.
3.  Have your child help you prepare vegetables.
4.  Help your child create a relationship with vegetables.  Plant a garden or grow herbs and lettuces in pots.  If you don't have space for pots or a garden bed, go visit a vegetable garden.

10 Comments:

Marcos Alves
I love your show. Congratulations!! Please, send me a message. Marcos.
January 8, 2009, 6:52 pm

Kelly
Listening to Cynthia on NPR intrigued me, watching the videos inspired me and following the cookbook has changed me! Thank you!
January 8, 2009, 8:05 pm

Sarah Kingston
The alien potato Buddha just made my day. I do rosemary roasted potatoes every few weeks, and it really is true. There aren't any kids who don't like them.
January 10, 2009, 8:32 am

luisa from Argentina tacconi
I loved the Rosemary poasted potatoes! thank you very much! tasty and easy! Luisa from Argentina
March 24, 2011, 3:39 pm

Anna Barresi
I love this recipe, but my garlic tends to burn. Should I lower the temp and cook longer?
March 26, 2011, 10:40 am

Cynthia Lair
Hi Anna, That's frustrating. Yes lowering temp and cooking longer is an option (maybe your oven runs hot). Placing the dish further away from the upper heat element in the oven would help (lower the oven rack. You could also cover the dish for the first 30 minutes and uncover for the last 15.
March 27, 2011, 9:23 am

Kristin Morrissey
I made these last night with some mirin baked chicken legs. My 3 boys plus dad took them to go and munched while watching a (cold) baseball game. My girl and I ate what we thought was a gourmet dinner in the warmth of home. They were a huge hit all around. This morning I awoke to 'Mom, can you make that dinner again?' and 'can i have some leftover potatoes for breakfast?' I answered Yes and Yes. Thank you!
April 7, 2011, 5:38 am

Viki Viki
TYVM you've solved all my porbelms
June 23, 2011, 12:34 am

Michael Noya
400 degrees with extra virgin olive oil? Not good at all, EVOO should never be heated that high as it ruins the oil and kills the nutrients. EVOO should be used more as a dressing/garnish after cooking something.
February 9, 2012, 10:10 pm

Cynthia Lair
Hi Michael, Heating olive oil doesn't concern me too much. Please read: http://www.cookusinterruptus.com/blog/?p=1601
February 10, 2012, 7:31 am

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