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Rosemary Roasted Potatoes Recipe

Rosemary Roasted Potatoes Recipe

“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. YIELD:8 servings


  • 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.

Nutritional Facts

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

Reviews for Rosemary Roasted Potatoes

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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."

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."

Reviewed Aug. 17, 2012

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

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."

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."

Reviewed Feb. 22, 2010


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