Main Dish Rosemary Roast Potatoes are full of comforting nourishment. Speaking of comfort, how is the weather where you are? If you have been looking for something warm and satisfying, this dish is for you. Now, I can safely bet we won’t ever see snow on the ground outside our front door. Still, we have had lots of wind, rain, and cooler evenings at home. So, even in the tropics, a golden brown roasted potato and vegetable entree is welcome in February.
That’s why I came up with these oven-baked, chunky skin-on potatoes tossed with olive oil and earthy spices. Like any well-roasted potato dish, they caramelize and turn sweet on the edges. The part that makes this dish unique, besides the fresh rosemary that turns crispy while baking, is the addition of fresh asparagus, green beans, and the dynamite topping. In the last 5 minutes of baking, the casserole is topped with vegan goat cheese and minced fresh parsley. Then the crispy rosemary is crumbled over all.
I always appreciate a dish that can be prepped in advance. You can do just that if you like with my Rosemary Roast Potatoes. Then, it’s an easy weeknight dinner. All you need to do is throw together a green salad while it bakes in the oven. You will have a fabulous complete meal to warm your belly and leave you happy no matter what the weather is outside. Oh, and just in case, you might want to double the recipe. I would hate for you not to have enough, and it makes terrific leftovers.
Frequently Asked Questions Main Dish Rosemary Roast Potatoes
Thin-skinned and waxy potatoes like Yukon gold, Red Rose, and fingerling are perfect for this main dish.
Have you ever oven-roasted your raw potatoes only to be disappointed by how long it takes and how some are still under-cooked? Chefs and restaurants often use this method because it ensures golden-edged potatoes that are smooth and creamy inside.
Vegan goat cheese is made from plant-based ingredients and is completely dairy-free. Typically it’s made with high protein whole foods like nuts or tofu and often includes oil and thickeners like tapioca or agar. If you want an amazing, clean and simple recipe made with macadamia nuts and a surprise superfood, you can try my artisan Vegan Goat Cheese Recipe.
You can buy vegan goat cheese at specialty markets and health food stores. A quick Internet search will give you an idea of which brands taste best and are most popular.
That’s up to you! It will absolutely work in this recipe if you aren’t on a plant-based diet. Poppy’s Wild Kitchen is dedicated to helping the world eat more plants but will never tell anyone what sort of diet they should be on.
Main Dish Rosemary Roast Potatoes
Ingredients
Vegetables & Rosemary
- 4 cups potato
- 1 cup green beans
- 1 cup asparagus
- 3 6-inch sprigs fresh rosemary
Roasting Sauce
- 4 TB extra virgin olive oil
- 2 tsp. soy sauce or tamari
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. coriander powder
- 1/2 tsp. salt
Goat Cheese Topping
- 1/3 cup vegan goat cheese
- 2 TB minced fresh parsley
Instructions
Prepare Herbs & Vegetables
- Trim potatoes and cut in one inch chunks with skin on. Steam over hot water until a fork pierces potato but skin remains in tact. Potatoes shouldn't be too soft.
- Cut green beans and asparagus diagonally in 2 inch pieces. Mince parsley and measure out 2 tablespoons.
Mix Roasting Sauce
- Place sauce ingredients in a small jar with lid. Shake to blend well.
Roast Potatoes With Rosemary
- Preheat oven to 450 degrees. Have ready a nine-inch sized dish for two serving recipe or 9×13 inch dish for 4 servings.
- Place steamed potatoes and green beans in a roasting dish. Hold asparagus aside for now. Shake sauce and pour over the top. Tuck whole rosemary sprigs in with the vegetables.
- Roast potatoes and green beans uncovered for 30 minutes or until beans are tender and potatoes have golden edges.
- Lightly mix asparagus into potatoes and top with vegan goat cheese. Bake another 5 minutes.
Serve
- Remove Rosemary Roast Potatoes from oven. Take out whole rosemary sprigs. Strip crispy rosemary leaves from stems and sprinkle over potatoes. Top with fresh parsley and serve.