Adding cinnamon to roasted potatoes gives them a holiday flavor boost and turns an everyday recipe into a festive side dish for your holiday feast. Red potatoes give the dish a prettier, more festive presentation. However, feel free to use whatever variety you have on hand. A mixture of red, yellow, and purple potatoes is also a beautiful combination.
Mix it up!
Add additional spices, double the spices, or swap out the spices. It’s up to you. Swap out the rosemary for tarragon. Toss in freshly grated orange or lemon zest. Throw in some cloves or allspice to the mix. Also, adding nuts is a great idea. Some Marcona almonds or walnuts are a gorgeous addition.
Cinnamon Rosemary Roasted Potatoes
Ingredients
- 2+1/4 lbs small red potatoes
- kosher salt and freshly ground pepper to taste
- 1 teaspoon chopped fresh rosemary, plus a few sprigs for garnish.
- 2 cinnamon sticks
- 1/2 teaspoon ground cinnamon
- 3 unpeeled garlic cloves
- 4 tablespoons extra virgin olive oil
Instructions
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Line a baking sheet with aluminum foil and preheat the oven to 350 degrees F.
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Wash the potatoes, part them dry with a paper towel or kitchen cloth and cut them into pieces.
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Place the potatoes in a large bowl and toss with the olive oil, chopped fresh rosemary, cinnamon sticks, ground cinnamon powder, and unpeeled garlic cloves. Season with salt and freshly ground pepper.
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Transfer the mixture to the prepared baking sheet and bake for 40-45 minutes.
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After 20 minutes, remove the pan from the oven and stir the potatoes, turning them over.
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When the potatoes are golden and crispy, remove from the oven, transfer to a serving bowl and garnish with fresh rosemary sprigs.
Like these Cinnamon Rosemary Roasted Potatoes? Also, check out some of these other delicious recipes:
FRESH FIG ROSEMARY HAZELNUT PUFF PASTRY TART
Heaven & Earth Wurst Plate
ROSEMARY MARZIPAN ROLLOUT CHRISTMAS COOKIES
