Skip links
Taste of Home Logo
Creamy Rosemary Potatoes


  • 2 pounds small red potatoes, quartered
  • 4-1/2 teaspoons butter
  • 4-1/2 teaspoons all-purpose flour
  • 1-1/2 cups whole milk
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 1. Place potatoes in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 40 minutes.
  • 2. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, rosemary, garlic, salt and pepper.
  • 3. Pour over potatoes and stir to coat. Bake 8-12 minutes longer or until sauce is bubbly and potatoes are tender.

Nutrition Facts

3/4 cup: 139 calories, 5g fat (3g saturated fat), 13mg cholesterol, 169mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat.


Average Rating: 5
  • caree929
    Dec 31, 1969

    So good and ridiculously easy! It tasted wonderful with the roast leg of lamb I made that was marinated with rosemary and garlic!

© 2020 RDA Enthusiast Brands, LLC