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Light Rosemary Red Potatoes Recipe

Light Rosemary Red Potatoes Recipe

“The delicious combination of roasted garlic, rosemary and potatoes will make your whole house smell wonderful,” Sally Ridenour attests from Salem, Oregon. “Try this dish with grilled steak or roasted chicken.”
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:6 servings


  • 1 large whole garlic bulb
  • 2 pounds small red potatoes, quartered
  • 1/2 medium onion, cut into chunks
  • 4 teaspoons olive oil
  • 1/2 teaspoon salt
  • 4 to 5 fresh rosemary sprigs
  • 3 tablespoons Dijon mustard
  • 4-1/2 teaspoons balsamic vinegar


  • 1. Remove papery outer skin from garlic; separate into cloves, leaving them unpeeled. In a large bowl, combine potatoes, onion and garlic. Add oil and salt; toss to coat.
  • 2. Arrange potato mixture in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Top with rosemary sprigs. Bake at 450° for 15-17 minutes or until garlic is tender.
  • 3. Remove garlic cloves; cool. Stir potato mixture; bake 5-8 minutes longer or until potatoes are tender, stirring occasionally. Discard rosemary. Squeeze softened garlic into a large bowl; mash with a fork. Add mustard and vinegar; mix well. Add potato mixture and stir gently to coat. Yield: 6 servings.

Nutritional Facts

3/4 cup: 153 calories, 4g fat (0 saturated fat), 0 cholesterol, 397mg sodium, 27g carbohydrate (3g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Reviews for Light Rosemary Red Potatoes

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Reviewed Nov. 13, 2013

"This our favorite potato dish even my hard to please daughter loves these pototoes"

Reviewed May. 16, 2011

"This is my new favorite roasted potato recipe. Full of flavor without an overkill of salt. I didn't care for the sauce much, I served it on the side. But it went well with the pork tenderloin I served with these."

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