Dear God, when will this winter end? If there is any consolation to the never-ending cold and snow, it’s that I can continue to roast my food to my heart’s content. On Monday we had ANOTHER snow day and there’s only one thing I know how to do on days like that… cook and cook and cook. After Brady and I made a batch of cookies, I roasted a chicken and whipped up these ridiculously easy roasted potatoes.
I’ve been making these potatoes for years and as a matter of fact, my mom asks me to make these almost every time we get together. Not only are they so darn tasty but they make your house smell amazing as they’re cooking. Rosemary, wine, and potatoes (oh and butter) is a magical combination.
Roasted Potatoes with Rosemary & White Wine (recipe by A Feteful Life)
4-5 medium sized yukon gold potatoes, washed and diced into 1″ cubes
2 medium size shallots, diced large (about 1/2″)
3 tbsp butter, cut into small pieces
1/4 cup chopped fresh rosemary
1 bottle dry white wine
coarse salt (sea or kosher)
Preheat oven to 450 degrees. Arrange the potatoes and shallots in a single layer on a large rimmed baking sheet. Sprinkle the chopped rosemary evenly over the potatoes and shallots, reserving a few teaspoons for garnish. Evenly disperse the small pieces of butter throughout and then sprinkle with coarse salt. Finally pour in enough white wine to cover the potatoes about half way. The actual amount depends on the size of your pan. Pour yourself a glass (or two) of what’s left. Roast the potatoes for about 25-30 minutes tossing half way through. Garnish the roasted potatoes with the remaining rosemary and add more salt to taste. Serve immediately. Enjoy!