Sometimes there's a main dish that roasted potatoes would go so well with. The Lemony Chicken Saltimbocca I previously blogged about was such a dish. Cooking Light pictured it with spaghetti, but I was in the mood for roasted potatoes. Actually, I'm always in the mood for roasted potatoes, but they just appealed to me even more this time.
After years of trying different recipes, I've finally settled on this one that is a conglomeration of my favorite elements of several recipes. It works every time. I sometimes change up the herbs and seasonings, but the rest usually stays the same. Here is a rosemary version that I thought I would share because it would work perfectly for those with fructose malabsorption. I can tolerate potatoes very well and I've heard that other FructMal-ers can too. Just because you have food intolerances doesn't mean that you can't eat delicious food! I use garlic powder when I make these, but of course, you can leave it out and it will still be delicious. Enjoy!
Roasted Rosemary Red Potatoes
1 1/2 pounds red potatoes, cut into eighths, wedge-style
2 Tbsp. olive oil
2 sprigs fresh rosemary, minced
1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1/2 tsp. garlic powder (optional)
- Preheat oven to 450º F. Lightly grease a cookie sheet with cooking spray.
- In a large bowl, toss the potatoes with the olive oil, rosemary, salt, pepper and garlic powder.
- Spread the potatoes on the cookie sheet and bake for 30 minutes, stirring occasionally, or until golden brown.