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.
Follow along as we show you how to make these fantastic recipes from our archive.