The Recipe Wench Roasted Potatoes
I’ve been making variations of these potatoes for decades now and my family loves them.
The cast iron skillet helps the potatoes, onions and garlic cook to a delicious crunch.
If you’ve got a cast iron skillet at your fingertips, please give it a try. You’ll be happy with the results!
If you don’t have the fresh herbs available, don’t let that stop you — go ahead and use dried instead!
ENJOY!
The Recipe Wench Roasted Potatoes
Print recipe
| Serves | 4-6 |
| Prep time | 5 minutes |
| Cook time | 1 hour |
| Total time | 1 hours, 5 minutes |
| Dietary | Vegetarian |
| Meal type | Side Dish |
Ingredients
- New potatoes (Quartered. Use enough to cover a single layer of your roasting pan)
- 1 Med-Large Onion (Cut into 1)
- 4-5 Cloves Garlic (Peeled and smashed)
- 3 Sprigs Fresh rosemary
- 3 Bay leaves
- 4-5 Leaves of fresh sage
- Kosher salt to taste
- Pepper to taste
- 1/2 Cup Olive oil
Directions
| Step 1 | |
|
Preheat oven to 400°F. Place potatoes, onions, garlic and herbs in roasting pan (I like to use my cast iron skillet for this dish). Pour olive oil over all, stir to combine. Sprinkle with salt and pepper. Bake, uncovered, until potatoes are tender (approx. 45-60 minutes). |  |
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