- 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
- 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.
Reviews for Rosemary Red Potatoes
"Excellent! I used Yukon Gold potatoes and substituted seasoned salt for the garlic salt. Will make again."
"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."
"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."
"Great side dish! I served this with the Ribeyes from the same issue."
"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."
"These are excellent! I also wrap them in foil and throw them on the grill."
"This is a recipe that we have used for midweek manna dinners at church and it always goes over well."