Rosemary Potatoes and Apples

This recipe is just a celebration of fall and it may be the perfect dinner side. And all made in one dish, it couldn’t be easier. We served ours with chicken sausage and tomato corn salad tonight, but this could also pair well with pork chops, white beans and kale, or roast chicken.

Serves 4-6 as a side | Vegetarian, Vegan, gluten-free, kid-friendly | Less than 60 minutes

  • 1.5 pounds red potatoes (about 6-8 medium), sliced thin
  • 4 large apples, cored and sliced thin
  • 1 tbsp olive oil
  • 1.5 tbsp whole dried rosemary
  • 1 tbsp minced garlic
  • 1 tsp sea salt plus more for finishing
  • black pepper

Preheat your oven to 400 degrees F. Place potatoes and apples in a large bowl. Add olive oil, rosemary, garlic, salt and a few cracks of black pepper and toss thoroughly to combine.

Spray a 13×9 inch pan with cooking spray and pour potato and apple mixture into the pan, making sure all slices are separated and evenly distributed. Bake for 45-55 minutes, stirring once mid-bake, until potatoes are fork tender. Let sit for 10 minutes to let some of the juices absorb. Sprinkle with sea salt just prior to serving.

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