Rosemary Red Potatoes Recipe

4 7 6
Rosemary Red Potatoes Recipe
Rosemary Red Potatoes Recipe photo by Taste of Home
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Rosemary Red Potatoes Recipe

Read Reviews
4 7 6
Publisher Photo
Great with steak or any meat, this is one of our best-loved potato “sidekicks.“ Sometimes I add sliced fresh mushrooms and sliced fresh zucchini tossed with a little olive oil after the potatoes have baked about 15 minutes. —Kelly Ward Hartman, Cape Coral, Florida
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-3/4 pounds small red potatoes, quartered
  • 1 small onion, quartered
  • 1/4 cup olive oil
  • 1-1/2 teaspoons dried rosemary, crushed
  • 2 garlic cloves, minced
  • 1/4 teaspoon garlic salt

Directions

In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 25-30 minutes or until potatoes are tender and browned. Yield: 4 servings.
Originally published as Rosemary Red Potatoes in Taste of Home October/November 2005, p33

Nutritional Facts

1 cup: 273 calories, 14g fat (2g saturated fat), 0 cholesterol, 126mg sodium, 34g carbohydrate (3g sugars, 4g fiber), 4g protein.

  • 1-3/4 pounds small red potatoes, quartered
  • 1 small onion, quartered
  • 1/4 cup olive oil
  • 1-1/2 teaspoons dried rosemary, crushed
  • 2 garlic cloves, minced
  • 1/4 teaspoon garlic salt
  1. In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 25-30 minutes or until potatoes are tender and browned. Yield: 4 servings.
Originally published as Rosemary Red Potatoes in Taste of Home October/November 2005, p33

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Reviews forRosemary Red Potatoes

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browns19fan User ID: 919833 257805
Reviewed Dec. 7, 2016

"Excellent! I used Yukon Gold potatoes and substituted seasoned salt for the garlic salt. Will make again."

MY REVIEW
meaganteal User ID: 814898 247211
Reviewed Apr. 17, 2016

"We made this along with the garlic mushroom ribeyes. This is a split review--I did not care for these, but my hubby loved them I though they weren't crispy enough and a little bland."

MY REVIEW
Michelle J. Zimmerman User ID: 1351552 155734
Reviewed Aug. 9, 2014

"Excellent and easy to prepare. I paired with Honey dijon chicken for an restaurant-quality meal. I got rave reviews from my toughest critics: my husband and my older sister. That says a lot."

MY REVIEW
katlaydee3 User ID: 3741999 152841
Reviewed Nov. 11, 2013

"Great side dish! I served this with the Ribeyes from the same issue."

MY REVIEW
Loufrommaine User ID: 6222180 145205
Reviewed Oct. 4, 2011

"Delicious potatoes. I think they would go well with just about any meat dish. I used sunflower oil instead of olive because that is what I have. Even the kids like them."

MY REVIEW
NicoleAnn User ID: 1697268 131575
Reviewed Jul. 15, 2009

"These are excellent! I also wrap them in foil and throw them on the grill."

MY REVIEW
BETTY819 User ID: 2827252 152840
Reviewed Feb. 2, 2009

"This is a recipe that we have used for midweek manna dinners at church and it always goes over well."

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