Roasted Rosemary Potatoes Recipe

What’s better than a delicious side dish? A delicious side dish that is made from ingredients you grew yourself! Roasted Rosemary Potatoes are very easy to prepare, and make a great addition to any meal.The first step is growing your ingredients.

Growing Ingredients for Roasted Rosemary Potatoes

You can start working on your rosemary plants very early by growing seeds or cuttings indoors about 8 to 10 weeks before the last spring frost.When you move them outside, make sure it’s in a soil that drains well. We recommend BigYellowBag Black Garden Soil. The light and fluffy properties of the soil make it a fantastic growing medium. BigYellowBag Black Garden Soil is a mixture of black loam, peat loam, compost and manure. Comprised of sand, silt, and clay, loam is an important component of our Black Garden Soil. This creates the perfect balance of drainage and moisture retention. Packed with essential nutrients and organic matter, this soil will give your plants exactly what they need.

Caring for Rosemary

When you’re planting your rosemary, make sure to leave it plenty of room to grow; not only can it grow 4 feet tall, but it can also grow about 4 feet wide.

Prune your rosemary regularly to keep the plant healthy (you can use the young stems and leaves in your cooking). Just remember that you can only take up to a third of the plant at a time, and be sure to let it regrow before you harvest any more.

Additionally, you can dry out rosemary and store it in an airtight container for later use.

Growing Potatoes

As for your potatoes, you can plant them very early in the season, as soon as the last spring frost is over. Plant your seed potatoes eyes up, about a food apart in a four-inch deep trench. Make sure that each seed potato has at least two eyes.There are two main things you have to keep in mind with potatoes – they need to be watered, and they need to stay covered. Throughout the growing season, you might have to re-cover them with loose soil.

Potatoes can be harvested after about ten weeks. Once the vines die, you’ll have to harvest them all right away. This isn’t a problem, though, because one of the best things about potatoes is that they’ll keep really well.Use a fork to gently lift the plant out of the soil, and remove the potatoes. Brush off the dirt and leave them out for a few days on a drying rack or screen in a dark, well-ventilated area so they can dry completely before you store them.

Don’t wash them until you’re ready to use them, because that shortens their storage life.

Now that you have your rosemary and potatoes, it’s time to get cooking your Roasted Rosemary Potatoes.

Roasted Rosemary Potatoes

Here’s what you’ll need:
1.5 pounds of potatoes
1 Tbsp olive oil
2 cloves garlic, minced
1 tsp dried rosemary, or about 1/2 tsp fresh, chopped
1/2 tsp salt
Freshly cracked pepper
1 handful of parsley, chopped (optional)

Here’s what to do:

1. Preheat your oven to 400F. Wash and cut your potatoes into 3/4 inch cubes or pieces. Ensure the potatoes are uniform in size.
2. Put the potatoes in a bowl and toss them with all the ingredients (except the parsley) until they’re evenly coated.
3. Spread the potatoes on a baking sheet in one even layer. Roast them for 15 minutes in the oven. Stir them, and put them back in for another 15 minutes. Check to see if they are cooked. If they need more time, put them back in for another 5 to 10 minutes (longer if you like them extra crispy).
4. Serve them with parsley sprinkled on top. And dig in. Delicious!

It’s easy to love gardening when you can enjoy amazing, freshly harvested ingredients in a fantastic recipe such as Roasted Rosemary Potatoes! There are so many great dishes out there to enjoy fresh from your garden. For example, you can learn how to cook Zucchini Soup, Pasta Salad, or even bake recipes like Strawberry Shortcake or Rhubarb Pie! Enjoy!!