If you’re looking for a terrific side dish with simple prep and cook time, Rosemary Roasted Red Potatoes will quickly become your new favorite go-to!
Rosemary Roasted Red Potatoes
2 tablespoons butter
2 tablespoons extra virgin olive oil
3 sprigs fresh rosemary
2 tablespoons onion, finely minced
2 pounds red potatoes
sea salt and pepper, to taste
Preheat oven to 425 degrees Fahrenheit.
Remove rosemary leaves from woody stems and finely chop.
Wash and cut potatoes into uniformly sized pieces. Place in bowl and drizzle with extra virgin olive oil. Add rosemary and chopped onion to the bowl and toss with your hands to combine. Add a little dash of salt and pepper, to taste.
Melt butter in a large cast iron skillet over medium-high heat. Add coated potatoes to skillet without overcrowding. Without stirring, cook until a brown crust appears. Gently turn the potatoes until all sides are evenly browned.
Place skillet in oven and roast for 30 to 35 minutes or until fully cooked. (Potatoes will be soft throughout.)
Serve as a side or make Rosemary Roasted Red Potatoes the main course and serve with salad for a refreshing lunch.
Looking for more cast iron skillet recipes? We have plenty! Add the following three recipes to your Rosemary Roasted Red Potatoes for a complete meal: