Buttery Rosemary Garlic Potatoes

Buttery Rosemary Garlic Potatoes




Yields 6-8

Buttery Rosemary Garlic Potatoes

This is an absolute perfect side dish for almost anything. i think this will be on my lists for the holidays. But I also find it is a great snack, when I make it and make extras, my children will devour it as a snack

10 minPrep Time

45 minCook Time

55 minTotal Time

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  • • 2 lbs Yukon gold potatoes( peeled and cut into wedges) You can use any potato
  • • 2 good sprigs of rosemary( remove the leaves and chop finely)
  • 3 garlic cloves ( minced)
  • 1 tbsp olive oil
  • Pinch of salt
  • 1 stick of butter
  • ½ cup grated parmesan cheese ( optional, my daughter wanted it) you can use more or less if you choose
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  1. Preheat oven to 400
  2. Lay cut potatoes on flat baking sheet, drizzle olive oil and add pinch of salt, using your hands, coat the potatoes with oil and salt. Bake uncovered for 45 minutes.
  3. In the mean time, in a small sauce pan, melt butter, add rosemary and garlic, stir really well to combine,. Turn the heat off , let it sit until potatoes are done, this will allow the butter, garlic and rosemary to really mix well. When potatoes are done, while hot, pour the buttery mixture all over potatoes, being sure each piece is well coated. If you chose parmesan cheese you can add while the potatoes are still hot, or after they have cooled down.
Cuisine: American | Recipe Type: Side Dish

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