Rosemary & Parsley Roasted Red Potatoes

Mr. C is 100% Greek and is always wanting something a little on the Greek side, but not overly Greek’ish. I would never be able to get him to eat something like Dolmades (stuffed grape leaves) or Moussaka (similar to a lasagna). He’s talked about sitting around the table at his aunt’s house…. and she would dish his plate up heaping full of his least favorite Greek food and say; “Eat!!..eat!!, you’re too skinny!!” Yet, when it comes to a dish like these Greek style roast potato he’s dishing them up himself plenty.

This is a potato side that is easy to make and flavorful. Use as much or as little seasoning as you desire. Spice and seasoning measures are approximate as most come from sprinkle containers.

Ingredients

5 pounds Red potatoes; quartered
1/2 teaspoon Cavendar’s Greek Spice
1/8 cup Canola Oil; Use Spray Can
4 sprigs Fresh rosemary
1/2 teaspoon salt; sprinkled to taste
1 tablespoon Parsley
1/4 teaspoon Pepper; sprinkled to taste
3/4 cup butter melted

Preparation

Add water to 5-quart pan about 1/2 full.  Add salt to water and set on stove at high to begin warming water. This will shorten your cook time.

Rinse potatoes under running water then quarter. Add potatoes to water on stove as you gather a few potatoes on the cutting board. Make sure water covers potatoes when they have all been added to the water. Bring to boil and then turn down to medium heat and simmer/slow boil around 10-15 minutes depending on your elevation. Some areas take longer to cook potatoes than others. Par-boil until just slightly tender. Remove from stove and drain.

Layer skin side down on large low sided roasting pan or heavy cookie sheet (see picture for example). Spray potato tops evenly with canola oil or olive oil. Sprinkle generously with Cavendar’s Greek spice, salt and pepper. Remove fresh rosemary from stem and then chop into smaller bits. Sprinkle over potatoes. Sprinkle dried parsley over potatoes for light covering. Seasoning measures are approximate and all are sprinkled on from the containers.

Cook in 425 degree oven for around 10 – 15 minutes or until potatoes begin to brown slightly and are fork tender. Remove from oven and place in serving dish. Drizzle with melted butter and serve immediately.

Cooking at our house is often food of a Greek nature but closer to the typical foods at the everyday American table but from a Greek influence.

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Categories: Photography

Author:kcinaz

Lets talk about the two sides of me. I am a Gemini just so you know. The first side of me is the cooking and entertaining part. This is a major part of my life and I wouldn't be fulfilled without it. Of course, we all have to eat, but the main part of cooking for me is entertaining and sharing fun and flavorful foods with great friends. Dinner parties, happy hours and well, most anything to do with food is where I begin to enjoy. My other side, the artsy side is a craving for art, painting and photography. Maybe this is my Gemini left side of the brain?? Since starting to write a Blog I've picked back up what hubby calls my big ass camera and started carting it around again. He’s always afraid I will ask him to carry it. I keep thinking that when I retire (?#&*!!!) that I will have time to read all the photography books in my library and become a superb photographer. Wishful thinking.

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2 Comments on “Rosemary & Parsley Roasted Red Potatoes”

  1. September 9, 2013 at 6:44 pm #

    These sound delicious! I love the taste of rosemary with potatoes. I’ve never heard of that Greek seasoning. Do you have to buy it at a special store? Thanks for sharing this recipe!

    Like

    • September 9, 2013 at 9:56 pm #

      Hi Shari,
      You should be able to get the Greek spice at almost any grocery. Look towards the bottom shelf. It’s in a yellow and white round container. Cavender’s All Purpose Greek Seasoning. It’s a staple on my spice shelf. I usually get it at Fry’s Marketplace.

      Like

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