Rosemary Potatoes – 3 Ways
Oh man, this is the time of year when I start craving warm, soul-satisfying, comfort food. And there is nothing that quite screams warm comfort food like rosemary potatoes!
Or mashed potatoes for that matter!
I think our bodies naturally know that it’s time to slow down and collect some extra energy for the cold winter days ahead. And while we don’t necessarily struggle during the winter like our ancestors did (thanks to modern conveniences), our biology still knows what it needs for cold weather.
I recently harvested the last of the potatoes out of my garden so this is the perfect time for me to share 3 of my favorite ways to cook rosemary potatoes!
So easy. So delicious!
Rosemary Potatoes #1
The first way that I like to cook rosemary potatoes is oven-roasted. This has become a go-to for days when I am home in the evening but don’t want to babysit anything on the stovetop. I chop up the potatoes, toss them with some high-quality olive oil, salt and chopped rosemary (either fresh or dried), and put the whole thing in the oven and let them do their thing.
This recipe is especially handy when I am helping my kids with homework or have a writing deadline to finish up. I can get things done, knowing that dinner will be perfectly cooked when we are ready to eat it.
This is NOT a short cooking time meal, though. For that option, see “Rosemary Potatoes #3.”
I generally serve this with some kind of meat (grilled, cooked on the stovetop, crockpot, instant pot, etc.) and a couple of steamed vegetables for sides.
To get the recipe, Jump to Recipe here.
Rosemary Potatoes #2
The second way that I like to cook rosemary potatoes is just like the first way, but instead of using fresh or dried rosemary, I use a drop or two of rosemary essential oil.
Sometimes I don’t care for the texture of all the little green flecks that come with using fresh or dried rosemary. This method gives you the flavor without the green pieces (useful for picky kids for sure!).
With this method, I recommend adding the olive oil to a large bowl and then adding the drop or two of essential oil and mixing it well. Then add the potatoes and salt and toss everything. This way the essential oil gets evenly distributed among ALL of the potatoes, rather than being concentrated in one spot.
I do want to mention that I ONLY do this method using the highest quality essential oils that are designed to be used internally. Most essential oils on the market should NOT be ingested.
To learn more about the high-quality essential oils that I have come to trust, click here.
To get the recipe for this method, Jump to Recipe here.
Rosemary Potatoes #3
The third way that I cook rosemary potatoes is with a much quicker cooking method, but it’s much more hands-on.
I steam or bake the potatoes first (usually in the microwave), then dice them and add them to a frying pan with olive oil, add salt and rosemary, and cook until the edges are brown and crispy.
Usually, I can get this done in around 15 minutes, start to finish, if I use a microwave so it ends up being a really quick side dish that I can throw together at the last minute if I need to.
It works really well with leftover baked potatoes too!
I love that it is something that I can make quickly that is made from a whole food! If I leave the rosemary out, it goes well as hash browns to go with pancakes or some other breakfast item to round out a “breakfast for dinner” type meal.
Yep, those happen occasionally at our house too!
To get the recipe for this method, Jump to Recipe here.
So there you have it.
3 great ways to make rosemary potatoes!
If you’d like to learn more about growing your own rosemary in your garden, click here. If you’d like to learn how to grow potatoes in your garden, click here.
Are you interested in learning how to garden? Check out my post on gardening for beginners.
If you’d like to learn more about essential oils, click here.
I really hope you try out these ways of making delicious rosemary potatoes. Especially as the weather is getting cooler (or at least it is at my house).
Tell me, have you ever eaten rosemary potatoes? Have you grown rosemary before?
I’d love to hear about YOUR experiences in the comments below!
Happy Rosemary Potato cooking,
Rosemary Potatoes #1
Ingredients
- 3 pounds Potatoes, any type
- 2-3 Tablespoons High-quality Olive Oil
- 1-2 teaspoons Salt, to taste
- 1/2-1 Tablespoon Rosemary, fresh or dried, chopped
Instructions
- Dice the potatoes into 1-inch cubes and lay them out on a baking sheet. Drizzle with olive oil and toss with your hands until well coated. Sprinkle generously with salt. Sprinkle chopped rosemary pieces over the potatoes.
- Bake at 350 degrees for at least 45 minutes or until golden brown. These can bake for an additional 30 minutes if needed/desired. Serve immediately.
Rosemary Potatoes #2
Ingredients
- 3 pounds Potatoes, any type
- 1-2 Tablespoons high-quality olive oil
- 2-3 drops Rosemary essential oil
- 1-2 teaspoons salt, to taste
Instructions
- Dice the potatoes into 1 inch cubes. Set aside.
- Add the olive oil and essential oil to a large bowl and mix well. Add the potatoes and toss until well coated. Transfer the coated potatoes to a baking sheet.
- Bake at 350 degrees for at least 45 minutes or until golden brown. These can bake for an additional 30 minutes if needed/desired. Serve immediately
Rosemary Potatoes #3
Ingredients
- 3 pounds Potatoes, any type
- 1-2 Tablespoons high-quality olive oil
- 1/2-1 Tablespoon Rosemary, chopped
- 1-2 teaspoons salt, to taste
Instructions
- Dice the potatoes into 1-inch pieces and place them in a large non-stick skillet. Add the olive oil and toss to combine. Add a generous amount of salt and the chopped rosemary pieces.
- Cook the potatoes on medium-high heat for 5-10 minutes, or until they are browned and crispy on all sides, tossing occasionally. Serve immediately
