Rosemary Roasted Potatoes

Rosemary Roasted Potatoes are a wonderful side dish to any meal. They are specifically great for the holidays paired with ham, steak, turkey or a roast! 

Easy, simple, and addicting side dishes.

How was your weekend? I was back in Iowa for one of my bestie’s wedding showers. It was so much fun – love getting together with all my girlfriends and talking about God knows what. We could talk and drink wine for days on end. I tell ya what. (There’s a little Iowa talk for ya) 😉

I also celebrated Mother’s Day with my Ma and my Grandma Nelson – the sweetest lady ever. My dad had to go Pella Iowa for work so he stopped at Jaarsma Bakery, “A Touch of Holland” as they say. I don’t know if you will ever be in Pella Iowa, but if you are, you NEED to stop there. It’s the best Dutch bakery out there – Dutch letters, apple bread, almond cake, almond filled butter cookies, walnut bars, and so much more. My dad brought back Dutch letters, almond cake, and apple bread. Between the four of us, we pretty much ate it all and then drank coffee and chatted.

It’s the little things I tell ya. 🙂

These little potatoes also make me happy. Because I was gone all weekend, I was a behind on my recipe planning so I had to come up with a few quick dinners this week. I made these Rosemary Roasted Potatoes last night with steak and broccoli and I couldn’t stop eating them.

They are so simple to make – Cube some potatoes, drizzle some olive on them, chop up some fresh rosemary, throw some garlic, salt, and pepper on them then roast in the oven at 400 degrees for one hour. Turn them once at 30 minutes and then let them do their thang.

Don’t serve these right away. Let them cool on the roasting pan for about 10 minutes or so. Because one, they’re hot hot hot, and two, they will crisp up a little more once cooled just a bit.

Then eat them, eat them all.