Roasted potatoes are a simple but flavorful side dish perfect for summer grilling, or making indoors if you don’t have an outside kitchen.
I found a simple Rachel Ray recipe that uses rosemary as its principle spice. I started with a mixture of baby Yukon gold and baby red potatoes. If you’re watching your sugar, red potatoes are better for you. Cut the potatoes in half and put them on a cookie sheet or whatever you use for outdoor cooking.
I brushed the potatoes with a lemon-infused olive oil, then sprinkled on generous amounts of rosemary and pepper along with parsley and some garlic powder. Don’t use garlic salt if you’re watching salt intake, we found special salt-free garlic powder for our kitchen. And leave out the salt in Rachel’s recipe, you don’t want or need it.
Next put the potatoes in a 450-degree oven if you’re cooking inside, or on your grill and cook until they’re soft enough to eat, about 20 minutes.These go great with any fish or chicken main dish.