Some of us learned this lesson early. For example, it may have been in kindergarten, when we were cast in the role of the goofy pink pig in a school play, holding a large cardboard animal in front of our puffy party dress, wearing a big white bow in our equally puffy hair (later immortalized in photographs we’d see again and again over the years).
But there are others, I suppose, who didn’t find out until high school or even adulthood, when they didn’t get the promotion they wanted or didn’t become famous. Or, if they did, it didn’t turn out to be what they’d hoped.
Whenever it happens, we eventually learn: Not everyone can be the star.
And maybe I’ve just known this for so long that I’m prone to justifying the position, but here’s my take: It’s not so bad to play a supporting role. In order for anyone to become a star, others must play the supporting roles to get them there.
For every leading lady, there’s a winsome best friend. For every bestselling author, there are publishers and editors and illustrators, not to mention readers – the people who ultimately determine a book’s success.
And in that way, we behind-the-scenes types play a pretty important part, don’t you think?
I’ve found this rule to be pretty universal. In fact, it extends beyond human interaction to inanimate objects, and things we do on a routine basis. Like the way we view certain foods, for example.
There are, of course, the rockstars of the food world, the ones everyone wants to eat and talk about: the steak dinners, the homemade pizzas, the chocolate tortes. I think of them as the popular kids who never went through any awkward stages and won every award in school.
Everyone seems to overlook the cooked carrots or the boiled green beans.
These everyday vegetables aren’t dynamic forces on their own – maybe more like the bookworms or so-called geeks, and yet they make a big difference to the overall meal, completing dinners, bringing out the flavor of starring entrees, and providing the nutrition you need.
So, I offer this recipe in honor of all of those who so often go unappreciated, in an attempt to shine the spotlight somewhere new, somewhere deserving. I know you will enjoy these rosemary-covered roasted red potatoes.
Whatever you’re having for dinner this week, I bet at least once, this easy-to-make, easy-to-love side dish will be the perfect complement.
Firm to the touch, red potatoes are more sugary than regular potatoes, but less starchy. And look at them! You can’t deny they’re pretty. Set on a plate with grilled chicken or blackened fish, they provide a punch of color with vibrantly rich red skins.
As these potatoes cook, the assertive smell of chopped rosemary fills the kitchen, pine-like and earthy. The oven emits a shrill scream, the sound of hot oil sizzling in the pan amidst your potatoes, mingling rosemary into the juices.
And once roasted, these beauties turn stunningly golden, their skins crispy and wrinkled.
I like to pop them in my mouth one by one, biting past the crunchy exterior to soft, hot insides. They’re so tasty, I even like to eat them on their own, as the starring event, you could say.
It’s like one point for the sidekicks everywhere.
The Recipe
| Servings | Prep Time |
| 5 people | 10 minutes |
| Cook Time |
| 30 minutes |
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|
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Often overlooked as just a side dish or an unimportant bit of a meal, these roasted red potatoes are good enough to eat alone - and you just might do that.
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- 2 pounds baby red potatoes quartered
- 2 1/2 tablespoons olive oil
- 1 1/2 teaspoons coarse sea salt
- 1 1/2 teaspoons black pepper
- 2 1/2 tablespoons coarsely chopped rosemary
- Preheat oven to 425°F.
- Toss potatoes, oil, salt, pepper, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer.
- Roast, stirring once halfway through cooking, until potatoes are golden brown, crisp outside, and tender inside, about 30 minutes.
Adapted from Martha Stewart Living.
Nutritional Information*
Cooking by the Numbers…
Step 1 – Prep
Preheat your oven to 425°F. Chop the potatoes into quarters. Roughly chop the rosemary and measure out your ingredients to establish your mise en place.
Step 2 – Mix and Bake
Place the potatoes into a rimmed baking sheet or something similar (I used a rectangular cake pan) and coat them with olive oil. Add the salt (I like to use a naturally processed sea salt), ground black pepper (I prefer to use a pepper grinder to get a much tastier, freshly ground product), and rosemary. Toss to coat evenly.
Place in the oven and bake for 30 minutes. Enjoy!
If potatoes are your thing, then check out these other recipes you’re sure to love:
- Kale Mashed Potatoes
- Quick and Crispy Roasted
- Lemon Baby Potatoes
- Quick and Easy Smashed Reds
- Cast Iron Roasted New Potatoes with Fresh Herbs
- Potato Tian
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Photos by Mike Quinn, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published January 30th, 2009. Revised and updated December 26th, 2017, with additional writing and editing by Mike Quinn.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.
Great thoughts! I needed to read that today, and in my books, potatoes are the star of the meal. I often order a meal based on what potatoes come with the meat! I love the photo too.
lovely post today, as always. another great thing about side dishes? they save the day when the leading role fails to shine. awesome french fries making up for a ho-hum burger, for example. or an addicting fried rice that fills you up when the orange chicken is just way too greasy. thanks, side dishes!
oh, and wiener’s circle at 3 am? just be ready for lots of drunken yelling, swearing, and boobs. and that’s just the workers. i done seen ’em, i tell ya. it wasn’t pretty. well, ok…it was pretty hilarious. make sure to get the cheese fries.
looove roasted potatoes!
i was a pig in kindergarten!
and yum roasted potatoes….. i love making these as a side!!!
You are the best. I seriously think I would eat anything you described. You definitely have a gift. 🙂 I’ll have to pick some red potatoes up and make them this weekend. I’ve been eating mainly just rice thanks to my now gluten-free diet.
shannalee, i’ll have you know i’ve always viewed bookworms and dorks as the Dover Sole of any high school social setting. it was the jocks and drama peeps who had supporting roles in my existence.
i’m a fan of sides too and i’ve ordered meals of just sides before. i heart roasted potatoes, not just with rosemary but with other spices too, thyme being my fave.
great post today!
Ohhhh potatoes! They were recently nominated for Best Supporting Dish in a Main Meal. Maybe you hadn’t heard? Well no matter! Ding ding ding! They’re the clear winner.
So are we getting our cookies sent via Fedex?
Also: We first heard about Weiner Circle from this show called This American Life. It was a bit…disturbing!!!! We love a great hot dog, but the show’s portrayal of the late night resto’s social implications was a downer. 🙁
aw, what a great post. i agree, rosemary roasted potatoes does help to make the everyday shine a little brighter.
Thanks for this! I’m making them tonight to go alongside a roast chicken and some braised broccoli.
Everyone loves roasted potatoes…mmm. I make these with sweet potatoes, too. But the real question is, how do you take such beautiful pictures? I am thinking I either need a new camera or a photography refresher course.
Well, based on what Jacqui and Duo Dishes said, I’m less excited about Wiener’s Circle. You guys are so in the know – thanks for telling me! Everyone else, be warned!
Also, Jacqui: Excellent point about side dishes sometimes redeeming bleh entrees.
Montague: Me too!
Rae: Are you serious? No wonder we’re friends.
Aw, Joanna, that was the nicest compliment. Thank you!
Lan, Yes! Thyme! I love it, too. Need to start using it more.
DD: Ha! The potatoes are flattered, I’m pretty sure. As for the cookies – next time you’re in Chicago, you’ll have to let me know.
Thanks, kickpleat!
Su-Lin, I’d love to hear how yours turned out. I bet they’d be wonderful with roasted chicken.
Kaytie, Aw, you’re sweet. Am I blushing? Honestly, I am not the one to be asking. Any good pictures I take are part natural light, part mystery (to me too). But there are some really good resources I’ve found online by Googling things like “how to take food pictures” and such.
I’m so hungry right now and can’t eat anyything. my belly is still so raw from that awful flu. the good news is that I’ve lost weight but the downside is that I want to eat my computer looking at these potatoes. If you lived in the same city I would offer my services as your official taste taster. I’d blog about it. sigh.
Aw, Monica – I’m glad you’re feeling better! You would be a PERFECT taste taster, BTW. It really is too bad you have to live in New York. Or maybe it’s too bad I have to live in Chicago. Either way!
These look great! It’s a wonderful photo of such a yummy dish.
I just came over to see your site. I made very similar potatoes not long ago. Now I have to see everything. I loved your comment to us and it made me want to subscribe so I did. I don’t usually do that so fast. I’m going to add you to my food blog roll and I don’t do that so fast either. So good to meet you in food blog world. Angela
Yay! I love your site, too, especially because of the way you talk about things – I feel your passion about them. Good to meet you through food blogs, too, my new friend!