Rosemary Roasted Potatoes Recipe

5 8 9
Rosemary Roasted Potatoes Recipe
Rosemary Roasted Potatoes Recipe photo by Taste of Home
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Rosemary Roasted Potatoes Recipe

Read Reviews
5 8 9
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

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

Nutritional Facts

3/4 cup: 157 calories, 5g fat (1g saturated fat), 0 cholesterol, 206mg sodium, 26g carbohydrate (7g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 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
  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

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Reviews forRosemary Roasted Potatoes

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sgronholz User ID: 1473861 261357
Reviewed Feb. 15, 2017

"These potatoes were amazing! I was on a bit of a tight schedule, so I gave the potatoes a head start in the microwave and finished them in the oven. I will definitely be making them again!"

MY REVIEW
muffbear74 User ID: 209131 254525
Reviewed Sep. 23, 2016

"Wonderful! Crisp on the outside and soft in the cener - perfect!"

MY REVIEW
xlsalbums User ID: 5254917 248326
Reviewed May. 17, 2016

"I love this recipe. I'm not a sweet potato fan but I'll eat them this way! It was very good and easy to make."

MY REVIEW
AngMN User ID: 340127 189598
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
jgsdks User ID: 5895770 128509
Reviewed Aug. 17, 2012

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

MY REVIEW
BakinGymnast User ID: 5767825 175459
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
kyle1987 User ID: 1583898 120743
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
bmjbolt User ID: 3022157 211529
Reviewed Feb. 22, 2010

"Yummy!"

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