This is as quick and easy as it comes. Oven-roasted rosemary potatoes are the perfect comfort food and can make up a nice side dish or, when combined with salad and a yogurt-dip, a full meal. Simply halve the desired amount of potatoes, marinate in oil, rosemary sprigs, garlic, and spices and roast in the oven until golden brown.
Waxy or low-starch potatoes are best for this dish. When prepared as a side dish, count 200 g/7 oz per person. As a main dish in combination with salad, you may calculate up to 400 g/14 oz for one portion. When using young, fresh potatoes, you can eat the peel without issue, only remember to wash them well. Older potatoes that were not stored in a dark place tend to contain higher amounts of toxic solanine, so you should always peel them. Additionally, try to use potatoes that are all around the same size so that they will cook evenly.