Grab that cast iron skillet! These Garlic and Rosemary Roasted Potatoes are a fun twist on a classic recipe!
I used to think I was an adventurous kinda guy. A hike with the dogs in the Adirondacks? Sure! A quick trip up to Montreal for a night? *car started already* Sasquatch hunting in the backyard? Sign me up! But then recently I found myself on a plane reading the magazine from the seat back pocket in front of me. That’s when I learned that a tour guide is now offering underwater expeditions to see the Titanic. Yes, that Titanic. The one that’s currently resting 2.4 miles below the ocean’s surface. That’s when I realized that my adventurous self had moved out.
I’m a huge history buff (particularly Roman history and medieval history), so the chance to see the actual Titanic is pretty cool. But then I realized that the Titanic is nearly 2.5 miles underwater. That’s a long way down. In a small submarine. A private firm based in Everett, Washington plans to offer tours of the Titanic. Very real tours. Like 2.4 miles under the ocean’s surface tours. They are currently in the testing phase to make sure their submarine can dive to the Titanic’s depth, and the first tours are planned for 2019. The cost? $105,129. That’s the price of a first-class ticket aboard the ill-fated ship–adjusted for inflation, of course. The sub will have 54 seats, and the first planned trip is already sold out.
Only 200 people have seen the Titanic since the wreck was discovered back in 1985. The opportunity to see this ship sounds awesome. It really does. But I’m a wimp. The idea of diving 2.4 miles underwater just doesn’t appeal to me. Heck, only 5 subs in the world are capable of that. Well, technically only 4 since this Titanic tour sub still needs further testing.
I’ll just have to keep up with the Titanic adventures on tv and the interwebs. I much prefer to spend my days playing t-ball in the backyard with Robbie. Or hunting sasquatch. Or making these Garlic and Rosemary Roasted Potatoes. Say what? Roasted potatoes? Sign me up for that adventure!
Garlic and Rosemary Roasted Potatoes
These Garlic and Rosemary Roasted Potatoes are nothing short of awesome. Whenever we make these, I literally stand at the stove pulling out slices of potatoes and eating ’em right there in the kitchen. I have no shame. And a tiny little twist takes these roasted potatoes from normal to amazing. Well, technically it’s a 90-degree twist. Instead of laying the potatoes flat, just stand them up on end. You can get creative like I did here by arranging them in a circle in a large cast iron skillet. Or you can just stand those taters up in a row. Both ways work.
Let those potatoes bake for about an hour, and you end up with sliced potatoes that are perfectly soft on the bottom and deliciously crispy on the top. The recipe for these Garlic and Rosemary Roasted Potatoes calls for a 5-pound bag of potatoes, and I’m fairly sure I could eat the entire thing. I probably wouldn’t feel too great afterwards, but I bet I could do it.
We’re always looking for fun and interesting side dishes, and I have to say that these Garlic and Rosemary Roasted Potatoes fit the bill. Heck, we’ve already made these for company twice! If you make these potatoes, let me know what you think in the comments below! Enjoy!
Did you make these Garlic and Rosemary Roasted Potatoes at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). Cheers!
Looking for more fun potato recipes? Try one of these!
Garlic and Rosemary Roasted Potatoes
- 5 pounds Yukon Gold or Russet potatoes rinsed
- 4 oz. unsalted butter melted
- 1½ Tbsp minced fresh rosemary
- 1 Tbsp minced garlic
- 1 Tbsp kosher salt
- Preheat oven to 375°F.
- Using a large (11-12") cast-iron skillet or large baking dish, brush the bottom of the pan with melted butter.
- Using a mandolin or knife, thinly slice potatoes.
- Arrange potatoes vertically in skillet. Pour remaining melted butter on top and then sprinkle tops of potatoes with minced rosemary, garlic and kosher salt.
- Cook for 60-70 minutes, or until tops of potatoes begin to turn crispy.