Roasted Rosemary Potato Rows: A Crispy, Cozy Side Dish You'll Wish You'd Made Sooner

Alright, foodies, brace yourselves: there's a side dish that might just steal the spotlight from the main course. Imagine pulling a pan of perfectly golden, garlicky rosemary potato rows out of the oven—trust me, you’ll have everyone hypnotized by the aroma alone. It’s like a warm hug for your taste buds, made even better with the perfect blend of rosemary, thyme, and garlic.

Now, I’ve gotta be honest, I didn’t realize potatoes could be this fancy and this easy. But slice them up, arrange them in cute little rows, and sprinkle on that rosemary-thyme magic, and suddenly you've got a masterpiece worthy of any holiday feast (or any chilly day, let’s be real). Plus, the garlic here doesn’t just flavor the potatoes—it fills your entire kitchen with a mouth-watering scent that’s practically an invitation for family members to start sneaking bites before it even hits the table.

Roasted Rosemary Potato Rows Photo: Curd is the Word, Valerie

And the best part? These potatoes are effortlessly ‘grammable. They bake up so crispy and golden, they practically beg for a close-up. Seriously, pop them in the oven, let the herbs work their magic, and prepare for the inevitable “Recipe, please!” comments.

Trust me, once you’ve tasted these crispy-on-the-outside, soft-on-the-inside beauties, there’s no going back. Add these rosemary potato rows to your holiday lineup and prepare for instant status as the side-dish MVP.

Roasted Rosemary Potato Rows Photo: Curd is the Word, Valerie

Roasted Rosemary Potato Rows

Recipe by Curd is the Word

Ingredients

• 2 pounds total of organic red, blue and white potatoes (of similar diameter)

• ¼ cup organic olive oil

• 3 cloves of garlic minced (added-wasn't on ingredient list)

• 1tsp of Rosemary (added- wasn't on ingredient list)

• 1tsp of Thyme (added- wasn't on ingredient list)

• Course sea salt and freshly ground pepper

Instructions

1. Preheat oven to 400°F. Grease a large loaf pan or whatever you have on hand.

2. Keeping the peel intact, gently scrub potatoes and remove any blemishes. Slice potatoes into 1/8" medallions.

3. In the pan, arrange the potatoes into rows by vertically lining up the medallions. The potatoes should be packed tightly enough so they stand freely when the pan is full, but still have slivers of space between the tops.

4. When the pan is full, brush the olive oil and minced garlic over the rows of potatoes. Sprinkle with rosemary, thyme, course sea salt and freshly ground pepper.

5. Bake for 25-30 minutes, or until the potatoes start to crisp on the top and the flesh is soft.