Rosemary Potatoes

2013-05-18
Savory Rosemary Potatoes
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  • Servings : 4 to 6
  • Prep Time : 5m
  • Cook Time : 45m
  • Ready In : 50m

Nutritional Info

This information is per serving.

  • Calories

    213
  • Calories from Fat

    11
  • Total Fat

    1.2g
  • Cholesterol

    0mg
  • Sodium

    18mg
  • Total Carbohydrates

    46.5g
  • Dietary Fiber

    7.2g
  • Sugars

    3.4g
  • Protein

    5.0g
  • Vitamin A

    1%
  • Vitamin C

    97%
  • Calcium

    3%
  • Iron

    9%
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This recipe for roasted rosemary potatoes, and the variations I give you below for a mix of roasted vegetables, are both my own creations.

It is one of those simple seasoned potato recipes that comes from watching all those cooking shows, where you think “How can I cook this so it is just a bit different?” and just mix a few things together that you think will taste good.

This time the result was fabulous! Roasted potatoes and rosemary are made for each other.

Rosemary Potatoes

gluten free label vegetarian labelvegan label

Ingredients

  • 4 large potatoes, peeled and cut into long wedges or 8 to 10 small potatoes left whole
  • Vegetable oil
  • Salt and Pepper to taste
  • 1 teaspoon fresh rosemary, chopped or 1/2 teaspoon dried(approximately)

Method

Step 1

Preheat the oven to 400ºF.

Step 2

Spray a 9"x13" baking dish with non-stick spray. Add the potato wedges. Pour enough oil over the potatoes to coat them. The exact amount depends on the amount of potatoes, but mix the potatoes and oil together (I use my clean hands to mix) to coat the wedges with oil.

Step 3

Add salt and pepper to taste. Sprinkle the whole thing with rosemary. Again, the exact amount depends on how much potato you have, but enough so the potatoes are well dotted with the rosemary.

Step 4

Bake in the oven for 45 minutes to an hour, until they are cooked through and a bit crispy.

Variations:

  • For a delicious side dish that combines a mixture of vegetables, I often mix the white potatoes with peeled sweet potatoes cut into wedges and peeled carrots, cut into long thick sticks. Cover with the oil and sprinkle with rosemary as above and roast as described above. It is a wonderful way to cook all of your dinner vegetables in one pan while a roast or casserole cooks alongside. It is one of my favorite easy dinner recipes.
  • Don’t drown the rosemary potatoes in too much oil. We aren’t frying them. Just use a couple of tablespoons or so, depending on the amount of potatoes you are using, to make sure the potatoes are not dry.
  • The oven temperature given is approximate too. The potatoes cook best in a hot oven so I wouldn’t put them below 375ºF, but if you are baking them beside something that has to cook a bit slower or faster, 25º higher or lower is fine.
  • You can also leave the potatoes whole, as in the image above. I prefer to cut them but leaving them whole is quick and delicious too, especially if you have small potatoes.

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Savory Rosemary Potatoes


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