Last night I had some friends over for dinner and needed a quick side dish so I made my lovely vegan and gluten-free Roasted Rosemary Potatoes! Some of my absolute favorite ingredients are garlic, lemon and rosemary. You can transform any simple dish into extraordinary with these three ingredients. Let me tell you, these baby potatoes did not disappoint. They have a zesty flavor, melt in your mouth and look so pretty too!
I often get asked what the key is to throw an impromptu dinner party. Good food and great conversation! I always dreamed of having a kitchen that is full of food, laughter and love. My greatest pleasure is good food and cooking for my loved ones. I feel so creative and at home in the kitchen and like to keep my fridge and pantry stocked to be ready to feed any one at a moment’s notice! And I like to keep simple, vegan, no-nonsense recipes on hand because I can’t be tied down to a complex recipe when I have house guests! I am too much of a talker 🙂
What I keep on hand varies, but I always have lemon, garlic, cherry tomatoes, and fresh herbs like basil, rosemary, and mint. I like to keep potatoes, lentils and rice or quinoa in my pantry. For snacks, I have chickpeas for homemade hummus and avocados for guacamole. And for desserts, I always have cocoa powder, coconut oil, coconut sugar ready to go for homemade chocolate treats.
My Roasted Rosemary Potatoes are one of the easiest and versatile side dishes. They pair with just about any main course!
Roasted Rosemary Potatoes
Prep and Cook Time: 55 minutes
1 lb baby potatoes
1/2 cup olive oil
3 cloves garlic, minced
4 T fresh rosemary, chopped
1 lemon, squeezed
dash chicken salt (I like to use the low sodium vegan)
dash cracked pepper
Preheat oven to 400 degrees.
Toss all ingredients together with potatoes in medium bowl. Spread potatoes out onto foil lined baking sheet pan.
Roast for 45 minutes.
Serve warm and enjoy!
Mama on the Glow