Rosemary Garlic Roasted Potatoes

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Rosemary Garlic Roasted Potatoes

Tricia
The Cook
4 Servings
4 Ingredients
6 Comments
I know it is summer time and you hate to turn on your oven, but perhaps you could just wrap this up in some foil and throw it on the grill to slow cook for awhile. I am certain they would taste just as good.
4 Servings
4 Ingredients
6 Comments

Ingredients

  • 7 ½ cups dice Russet Potato
  • 2 tablespoons chop Rosemary, Fresh
  • ¼ cups Olive Oil
  • 3 teaspoons mince Garlic, Cloves

Containers

Supplies

  • Baking Sheets
  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place all ingredients in a gallon plastic bag.
  2. Seal and mix thoroughly.
  3. Place a layer of foil on a cookie sheet and spread potato quarters over foil in a single layer.
  4. Bake at 350 degrees for 30-40 minutes at until potatoes are tender and golden.
  5. Flash freeze.
  6. Divide into indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Reheat at 325 for 10-12 minutes, until warmed through.

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place all ingredients in a gallon plastic bag.
  2. Seal and mix thoroughly.
  3. Place a layer of foil on a cookie sheet and spread potato quarters over foil in a single layer.
  4. Bake at 350 degrees for 30-40 minutes until potatoes are tender and golden.
  5. Serve

6 Comments

Join the discussion
  1. I still use my oven a lot, even in the summer. I’m not much of a griller but it’s a fantastic idea. I LOVE the rosemary in these, I can practically smell them! Thanks!

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