Rosemary Red Potatoes
Total TimePrep/Total Time: 30 min.
- 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
- In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 425° for 25-30 minutes or until potatoes are tender and browned.
Nutrition Facts1 cup: 273 calories, 14g fat (2g saturated fat), 0 cholesterol, 126mg sodium, 34g carbohydrate (3g sugars, 4g fiber), 4g protein.
Dec 7, 2016
Excellent! I used Yukon Gold potatoes and substituted seasoned salt for the garlic salt. Will make again.
Apr 17, 2016
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.
Aug 9, 2014
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.
Nov 11, 2013
Great side dish! I served this with the Ribeyes from the same issue.
Oct 4, 2011
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.
Jul 15, 2009
These are excellent! I also wrap them in foil and throw them on the grill.
Feb 2, 2009
This is a recipe that we have used for midweek manna dinners at church and it always goes over well.