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Rosemary Roasted Potatoes Recipe

Rosemary Roasted Potatoes Recipe photo by Taste of Home

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“Fresh rosemary is the key to these savory and colorful potatoes. You can substitute carrots for the sweet potatoes with equally tasty and beautiful results.” Shannon Koene - Blacksburg, Virginia

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Rosemary Roasted Potatoes Recipe

Prep: 15 min. Bake: 40 min.

Yield: 8 Servings

15 40 55

Ingredients

1-1/2 pounds potatoes, peeled and cut into 1-inch cubes
1-1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1 large onion, cut into wedges
2 garlic cloves, minced
3 tablespoons olive oil
4-1/2 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
1-1/2 teaspoons Creole seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a large bowl, combine the potatoes, onion and garlic; drizzle with oil. Sprinkle with rosemary, creole seasoning, salt and pepper; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 425° for 40-50 minutes or until tender, stirring occasionally. Yield: 8 servings.

Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts 3/4 cup equals 157 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 206 mg sodium, 26 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Rosemary Roasted Potatoes in Simple & Delicious March/April 2010, p33

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Rosemary Roasted Potatoes

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Reviewed on Nov. 16, 2012 by AngMN

This is a great recipe, and tastes good reheated as well. I skip the Creole seasoning and sprinkle in a little thyme instead.

Reviewed on Aug. 17, 2012 by jgsdks

Wonderful recipe - i've made it at least three times, and making it again this weekend!

Reviewed on May. 28, 2011 by BakinGymnast

I didn't really care for these, but my brother did. It had a very different flavor to it. I like how it was simple to make though.

Reviewed on Jun. 07, 2010 by kyle1987

YUM! I especially like the sweet potatoes. For kicks, the second time I made these, I tossed in some carrot and turnip. Not a big fan of turnips, but it was ok and the carrots were good.

Reviewed on Feb. 22, 2010 by bmjbolt

Yummy!