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Rosemary Red Potatoes Recipe
Rosemary Red Potatoes Recipe photo by Taste of Home

Rosemary Red Potatoes Recipe

Read Reviews (4)
4.67 4
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Rosemary Red Potatoes(4)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 11, 2013

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

MY REVIEW
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
Reviewed Jul. 15, 2009

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

MY REVIEW
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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