Roasted Rosemary Potatoes Recipe

5 9 12
Roasted Rosemary Potatoes Recipe
Roasted Rosemary Potatoes Recipe photo by Taste of Home
Publisher Photo

Roasted Rosemary Potatoes Recipe

Read Reviews
5 9 12
Publisher Photo
Roasted Rosemary Potatoes are a perfect accompaniment any entree and lend a homey appeal. A hint of rosemary makes this dish an attention-getter, and it only takes five ingredients to prepare! “To make assembly even easier, I toss all the ingredients into a plastic bag and shake it up,” writes Julie Kocur from Abington, Maryland.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 4 medium potatoes, peeled and cubed
  • 4-1/2 teaspoons olive oil
  • 3/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Place potatoes in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat.
Bake at 425° for 30-35 minutes or until golden brown, stirring once. Yield: 4 servings.
Originally published as Roasted Rosemary Potatoes in Light & Tasty October/November 2007, p47

Nutritional Facts

3/4 cup: 147 calories, 5g fat (1g saturated fat), 0 cholesterol, 300mg sodium, 24g carbohydrate (1g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 4 medium potatoes, peeled and cubed
  • 4-1/2 teaspoons olive oil
  • 3/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Place potatoes in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat.
  2. Bake at 425° for 30-35 minutes or until golden brown, stirring once. Yield: 4 servings.
Originally published as Roasted Rosemary Potatoes in Light & Tasty October/November 2007, p47

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Reviews forRoasted Rosemary Potatoes

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ebramkamp User ID: 702841 256627
Reviewed Nov. 10, 2016

"Super simple but full of flavor. These couldn't be easier either. I used fresh rosemary so used less. For dietary reasons I simply sprayed my pan with grapeseed oil-you could use olive oil, then sprayed the tops of the potatoes before seasoning. I used way less oil and no one missed it."

MY REVIEW
JMartinelli13 User ID: 92779 248983
Reviewed Jun. 2, 2016

"I cubed the potatoes, and put them in a disposable 13x9 pan, covered, and threw them on the grill. Great flavors. super simple."

MY REVIEW
quietgardens User ID: 3582707 214852
Reviewed Dec. 14, 2014

"Incredible as a side dish! Going to try with breakfast burritos."

MY REVIEW
cathycooking User ID: 3735084 169642
Reviewed Oct. 21, 2014

"Very tasty. I did not peel the potatoes. These potatoes were quick and easy to make."

MY REVIEW
Chris1414 User ID: 5738024 172444
Reviewed Jun. 3, 2014

"This recipe is worth at least 6 out of 5 stars. I used about one pound of red potatoes (cut into quarters) in order to make this. I baked them in a baking dish with tinfoil lined across the bottom of it. They tasted fantastic! Absolutely delicious and worthy of being served in a nice restaurant. I will definitely hold onto this recipe -- I will be making this for years to come."

MY REVIEW
[email protected] User ID: 4441258 155148
Reviewed Jul. 10, 2012

"simple, easy, and great tasting !"

MY REVIEW
annaf27 User ID: 5217952 97760
Reviewed Apr. 11, 2012

"I really liked these potatoes. I added some garlic powder, paprika, and two tablespooons of parmesan grated cheese to mine. The only thing I would do differently is stir the potatoes more then once. They stuck to the bottom of the pan. Very yumy!"

MY REVIEW
kbabe819 User ID: 3846515 169640
Reviewed Mar. 16, 2012

"A gourmet feel to add to any meal."

MY REVIEW
joedebfry User ID: 265172 97754
Reviewed Aug. 27, 2011

"A family favorite!"

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