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Summer Potatoes

(2 Votes)
SERVES
8 to 10
COOK TIME
50 Min

For a different take on a beloved side dish, try these fresh Summer Potatoes. The mix of spices pairs perfectly with almost any meal!

What You'll Need:
  • 8 to 10 large baking potatoes
  • 1 head fresh garlic, chopped
  • 1/4 cup olive oil
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 tablespoons fresh rosemary leaves (or 1 tablespoon dried)
What To Do:
  1. Preheat oven to 450 degrees. Scrub potatoes and cut into 1-inch squares. Coat a 9 x 13" baking dish with non-stick vegetable spray.
  2. Place cut potatoes in dish. Add remaining ingredients, except rosemary leaves. Bake for 30 minutes, stirring occasionally.
  3. Mix rosemary leaves into potatoes and cook them for 15 to 20 minutes more.
Notes

This is great served with grilled meats and fish. You can also use fresh thyme, tarragon or oregano instead of rosemary for a different taste treat.

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These are sooo good! To save time, I've used new potatoes without cutting into cubes. I check them at the maximum cooking time and sometimes give them an additional 5 minutes.

I'm not quite sure why these are referred to as summer potatoes, unless you are harvesting the potatoes out of your own garden in the summertime. I know I surely would not want to be heating up my home with a 450 degree oven running. Nonetheless, this is a great basic potato recipe to remember for a very budget friendly and versatile side dish. It seems like a lot of garlic, but when roasted it really mellows in flavor and becomes much sweeter.

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