Do you ever buy those 5-pound bags of medium-sized Yukon gold or baking potatoes at the grocery store to whip up a batch of mashed potatoes? Do you always end up with a few extras that seem too small to bother baking, but not enough to make more mash? Well, this recipe is meant for just that situation. When you’re stuck with 5 or 6 oddly-sized potatoes and need a good side dish for something hearty, you can easily whip up this recipe. I have a few other delicious roasted potato recipes up my sleeve that will hopefully eventually appear on this blog, but they all take nearly twice as long to cook as this recipe. This one is perfect when you’re short on time, and definitely fulfilling.
1 ½ pounds (about 5-7 small) Yukon gold potatoes [500 calories]
8 garlic cloves, left in their skins
1 tablespoon dried rosemary (or ½ tablespoon fresh rosemary leaves)
3 tablespoons extra-virgin olive oil (would be amazing with homemade rosemary-flavored olive oil!) [360 calories]
1 tablespoon Kosher salt
Freshly ground black pepper
Calories per serving: 215
Pre-heat oven to 425 degrees F.
Thoroughly rinse and scrub potatoes to clean off any dirt. In a large bowl, combine the olive oil, rosemary, salt, pepper, then add potatoes and garlic cloves, toss well to mix.
Spray a large casserole dish with cooking spray, or line a baking sheet with aluminum foil and spray with Pam to coat. Arrange potatoes with skin-side up. Roast potatoes for 30 minutes, or until easily pierced with a fork. Taste, and adjust seasoning with more salt and pepper as desired.
The original version of this recipe was the result of a quick Google search, which popped up a recipe from The Food Network Test Kitchen. If you’d like the original, it can be found here
Roasted Yukon Potatoes with Rosemary.