Rosemary Red Potatoes
Great with steak or any meat, this is one of our best-loved potato “sidekicks.“ Sometimes I add sliced fresh mushrooms and sliced fresh zucchini tossed with a little olive oil after the potatoes have baked about 15 minutes. —Kelly Ward Hartman, Cape Coral, Florida
Ingredients
- 1-3/4 pounds small red potatoes, quartered
- 1 small onion, quartered
- 1/4 cup olive oil
- 1-1/2 teaspoons dried rosemary, crushed
- 2 garlic cloves, minced
- 1/4 teaspoon garlic salt
Reviews
Excellent! I used Yukon Gold potatoes and substituted seasoned salt for the garlic salt. Will make again.
We made this along with the garlic mushroom ribeyes. This is a split review--I did not care for these, but my hubby loved them I though they weren't crispy enough and a little bland.
Excellent and easy to prepare. I paired with Honey dijon chicken for an restaurant-quality meal. I got rave reviews from my toughest critics: my husband and my older sister. That says a lot.
Great side dish! I served this with the Ribeyes from the same issue.
Delicious potatoes. I think they would go well with just about any meat dish. I used sunflower oil instead of olive because that is what I have. Even the kids like them.
These are excellent! I also wrap them in foil and throw them on the grill.
This is a recipe that we have used for midweek manna dinners at church and it always goes over well.