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Oven Roasted Rosemary Red
Potatoes
This is one of those recipes
that isn't related to the outdoors, but I had had to
include here. This is a great side item for lots of
wild game, including venison steaks or grilled quail.
It's also really good if you want to serve something that
will impress your guests.
The recipe below cooks enough
potatoes for three or four servings. Increase the
ingredients as necessary.
If you just use one recipe from
our website, this is the one to try.
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Ingredients
- 8 medium red potatoes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- kosher salt to taste
- crushed rosemary to taste
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In a medium sized casserole dish, put the olive oil, salt,
paprika, garlic powder, and a couple of pinches of
rosemary. Stir up the mixture until it coats the
bottom of the casserole dish, as shown in the picture
below. |
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Cut the potatoes into small to medium sized cubes, leaving
the skins on. Don't cut the potatoes too big, or
they won't cook well. Put the potatoes into the
casserole dish, then mix it all up again until they are
coated with the oil and spices, as shown below. |
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Arrange the potatoes into a single layer on the bottom of
the dish. Sprinkle a little bit more salt over the
potatoes, then add a good bit more rosemary. Cover
and bake at 425 degrees for 35 minutes. After 35
minutes, remove from the oven, stir the potatoes up, then
cook uncovered for another 25 minutes.
When complete, the potatoes should be crunchy outside and
soft inside. |
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