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

Rosemary Roasted Potatoes Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Rosemary Roasted Potatoes in Simple & Delicious March/April 2010, p33

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.

Reviews for Rosemary Roasted Potatoes

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 16, 2012

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

MY REVIEW
Reviewed Aug. 17, 2012

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

MY REVIEW
Reviewed May. 28, 2011

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.

MY REVIEW
Reviewed Jun. 7, 2010

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.

MY REVIEW
Reviewed Feb. 22, 2010

Yummy!

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