Rosemary Red Potatoes

Name: Rosemary Red Potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings.
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

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

Directions

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 Facts

1 cup: 273 calories, 14g fat (2g saturated fat), 0 cholesterol, 126mg sodium, 34g carbohydrate (3g sugars, 4g fiber), 4g protein.

Originally published as Rosemary Potatoes in Taste of Home October/November 2005

Reviews

My Review

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Average Rating:

browns19fan

Dec 7, 2016

Excellent! I used Yukon Gold potatoes and substituted seasoned salt for the garlic salt. Will make again.
meaganteal

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.
Michelle J. Zimmerman

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.
katlaydee3

Nov 11, 2013

Great side dish! I served this with the Ribeyes from the same issue.
Loufrommaine

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.
NicoleAnn

Jul 15, 2009

These are excellent! I also wrap them in foil and throw them on the grill.
BETTY819

Feb 2, 2009

This is a recipe that we have used for midweek manna dinners at church and it always goes over well.