My favorite part about Thanksgiving supper isn’t the turkey – I could really give or take it – but all those amazing side dishes are what really gets me excited. This year, I’ll definitely be serving up these golden Rosemary and Garlic Roasted Potatoes alongside these candied yams and this one pan roasted broccoli dish.
Rosemary and Garlic Roasted Potatoes Recipe
These Rosemary Garlic Roasted Potatoes are such a versatile dish – they pair well with so many dishes but I especially like them as a side with poultry thanks to that generous amount of rosemary. For something a bit more out-there, I have my Sweet & Spicy Cocoa Smashed Sweet Potatoes or my Homemade Potato Soup.
I use a combination of chopped and whole garlic so that the dish plays on the different tastes that garlic can take on – pungent, sweet and even a bit nutty. I love biting into a whole garlic clove after roasting – it is just one of the best sweet-savory tastes in the world.
While I keep the salt light, you definitely need it to bring all of these delicious flavors together. Pepper is optional for just a small hint of heat. The double-fat of the olive oil and butter is a classic Italian combination and I try to sneak it into as many dishes as I can!
These potatoes are best enjoyed the day of making but they can be saved and used in egg dishes or stir-fries or reheated as an easy lunch side.
Ingredients for Rosemary Garlic Roasted Potatoes
- 1.5-2lb small red potatoes, cleaned
- 1/4 cup butter
- 4 sprigs rosemary
- 10 cloves garlic
- 1/4 cup to 1/2 cup olive oil
- Salt and pepper
KITCHEN TOOLS YOU MAY FIND HELPFUL
What is your favorite Thanksgiving side dish? What dish would you like to see us give an easy make-over next?