Rosemary and Cheddar Roasted Potatoes

It was a Saturday night. Friends invited us out for drinks. We couldn’t find a babysitter.  Here we were standing in our kitchen, embarking on one of my least favorite discussions: What are we going to have for dinner?

After a week of planning, cooking and delivering home cooked meals to our table, I want a break. It’s not so much the cooking I mind, it’s the decision making. On an average week, I probably make 347, 658 decisions. Everything from how to handle an upset client to which color shirts the kids will wear that day. Sometimes, I just do not want to make another decision. After giving my husband the: I don’t feel like cooking, but I don’t want to order out either because we have food here shoulder shrug and sigh. He took control.

He informed me we were having potatoes. I sighed again at the unexciting choice. It turned out I was wrong. The end product was a yummy quasi-indulgent dinner with french fry-like qualities without the french fry-like guilt. And bonus – no extra trip to the grocery required.

This was so easy, improvised and comprised of kitchen staples. Step-by-step instructions with pictures are below with the more formal recipe following (but the best part about this is how informal it is!)

After washing the potatoes, I cut them lengthwise into halves, then quarters, then eighths. I was starving. I wanted them thin so they would cook faster. Next we threw them in a bowl and tossed them in olive oil.


Then we laid the potatoes on their backs on an aluminum foil lined baking sheet and sprinkled them with salt.


We placed them in the oven and baked them until the edges began to brown, about 20 minutes.


We removed the potatoes from the oven and topped them with anything we could find in the fridge. Which was cheddar cheese and rosemary left over from a recipe from earlier in the week. My husband was apprehensive about the rosemary, so I only sprinkled it on half (later he told me the rosemary worked.)


There were no left-overs here. Once it was out of the oven, they disappeared very quickly.



  • Potatoes – we used baking, but any type of potato can be used
  • Olive Oil
  • Salt
  • Toppings – Anything in the fridge that will complement potatoes or just sounds good.
    • Ideas: cheese, bacon, chives, parsley, butter, garlic, barbecue sauce and / or favorite seasoning mix.


  • Preheat oven to 400 degrees
  • Line baking sheet with aluminum foil
  • Cut potatoes lengthwise into wedges / strips
  • Toss the cut potatoes in olive oil
  • Place potatoes with the potato skin side down on the baking sheet
  • Sprinkle lightly with salt
  • Bake for about 20 minutes, checking occasionally
  • Remove from oven when the edges begin to brown
  • Turn the potatoes on their sides – this provides a larger surface for toppings
  • Add toppings of your choice
  • Place in oven for a few minutes to melt the toppings
  • Remove from oven and serve
    • We sprinkled barbecue sauce on top, but other sauces can be used too


2 thoughts on “Rosemary and Cheddar Roasted Potatoes

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