Rosemary oven roasted potatoes

Name: Rosemary oven roasted potatoes
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 Red potatoes, washed but not peeled; 2 tbsp extra virgin olive oil; 1/3 stick of unsalted butter; 2 tbsp whole dried rosemary; 1 black pepper; 1 celery salt; 1 garlic powder

OoberDogLover @cook_2935049

Rosemary oven roasted potatoes

OoberDogLover @cook_2935049

Saved

Ingredients

15 mins

4 servings

8Red potatoes, washed but not peeled
2 tbspextra virgin olive oil
1/3 stickof unsalted butter
2 tbspwhole dried rosemary
1black pepper
1celery salt
1garlic powder

Saved

Steps

15 mins

1

Wash red potatoes. Cut in half, and then half again. Slice potatoes in even sized slices. Russet potatoes can be substituted, but it is going to increase calories, prep time and cook time. You will also probably want to peel them.
2

Add potatoes to a Pyrex baking dish. Add olive oil and rosemary.
3

Season to taste with black pepper, celery salt and garlic powder.
4

Mix ingredients with hands. Make sure that olive oil is coating all the potato slices evenly. You want the potatoes to stay moist throughout the cooking process.
5

Cut up the unsalted butter. Bury the slices in the potatoes, in the middle and sides of the dish. Make sure that when the butter melts it will be distributed evenly onto the potatoes.
6

Bake at 400°F for 45 minutes. Check on potatoes about 20 minutes in, stir as needed to make sure they all cook evenly. Poke potatoes with a fork towards the end of the cooking process to get the softness you want. If you let them cook for a longer time they will end up with a mushy, baked potato consistency. If you cook as recommended they will be more like breakfast potatoes.