Diva Tasting: Roasted Potatoes for the Holidays…

Let’s Roast Potatoes for Holiday SidesJust Keep Scrolling
Roasted Potatoes with Tomatoes, Basil, and Garlic


2 Pounds Red Potatoes, Chopped

1 ½ Cups Chopped Fresh Tomatoes

¾ Cup Fresh Basil, Chopped

3 Cloves Garlic, Pressed

3 Tablespoons Extra Virgin Olive Oil

1 Teaspoon Chopped Fresh Rosemary


Step 1 Preheat oven to 400 degrees F (200 degrees C).

Step 2 In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.

Step 3 Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

Roasted Red Potatoes


¼ Cup Olive Oil, Or More If Needed

2 Pounds Red Potatoes, Cut Into Evenly Sized Pieces

5 Fresh Thyme Sprigs, Or To Taste

Kosher Salt And Freshly Ground Black Pepper To Taste

1 Pinch Cayenne Pepper, Or To Taste

½ Large Red Bell Pepper, Seeded And Cut Into 1-Inch Pieces


Step 1 Preheat oven to 400 degrees F (200 degrees C).

Step 2 Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes in a resealable bag Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces and toss to coat with olive oil. Then into the baking dish.

Step 3 Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don’t try to turn them. Return to oven and bake for 20 more minutes.

Step 4 Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.

Step 5 Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl. 6 Servings.

Pantry Potatoes


3 Large Yukon Gold Potatoes, Peeled And Cut Into Sticks

2 Tablespoons Olive Oil

2 Teaspoons Dried Chervil OR 2 Teaspoons Dry Parsley and ½ Teaspoon Tarragon

½ Teaspoon Dried Dill

½ Teaspoon Dried Rosemary

½ Teaspoon Onion Powder

½ Teaspoon Garlic Powder


Step 1 Preheat oven to 375 degrees F (190 degrees C).

Step 2 Place potato sticks in a large bowl; pour olive oil over potatoes. Crush chervil, dill, rosemary, onion powder, and garlic powder together with a mortar and pestle; sprinkle herb mixture over potatoes and toss to coat completely. Spread potatoes on a baking sheet.

Step 3 Bake in the preheated oven until tender and browned, about 45 minutes. 4 Servings

Fit For Royalty Roasted Potatoes


2 Pounds New Yellow Potatoes, Halved

3 Sprigs Fresh Rosemary

3 Cloves Garlic, Whole, Peeled, Bruised

2 Bay Leaves

2 Tablespoons Salt

2 Tablespoons Olive Oil

1 Pinch Cayenne Pepper

1 Pinch Kosher Salt


Step 1 Place potatoes in a large pot with water. Bruise the rosemary with the dull side of a knife blade and place in the pot. Add garlic, bay leaves, and salt. Bring to a boil; simmer for 5 minutes. Drain; let potatoes air dry.

Step 2 Preheat oven to 375 degrees F (190 degrees C).

Step 3 When potatoes are thoroughly dry, transfer them back to the pot. Drizzle with olive oil, cayenne pepper, and a pinch of salt. Stir to coat. Transfer potatoes to a rimmed sheet pan. Bake until potatoes are golden brown and crusty, and the flesh is creamy and soft, about 35 to 45 minutes, depending on the size of the potatoes. 6 Servings.


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