Rosemary Roasted Potatoes


These Rosemary Roasted Potatoes taste even better than they look! They are so easy to prepare and take about an hour to bake. Cooked to a golden brown, they are crispy on the outside and tender on the inside with just the right combination of flavor. This is a recipe that will be made again in our house!

Source: Food Network – Ina Garten






Slice the small potatoes in half and

the larger ones into quarters.

Add them and the rest of the

ingredients to a medium bowl.



Toss the potatoes until they

are completely coated.



Pour the entire bowl of ingredients

onto a baking sheet, skin side up.



Bake in a preheated 400 degree oven

for 50-60 minutes until potatoes

are a golden brown, turning potatoes

over two times during baking

then serve immediately.



Rosemary Roasted Potatoes



  • 1-1/2# small red or white skinned potatoes
  • 1/8 cup olive oil
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 Tbsp fresh rosemary, minced
  • 1 Tbsp minced garlic, optional


  1. Preheat oven to 400 degrees.
  2. Cut the potatoes in half or the larger ones into quarters.
  3. Place all of the ingredients into a medium bowl and toss until the potatoes are well coated.
  4. Pour the potatoes onto a baking sheet in one layer, skin side up.
  5. Bake for 50-60 minutes or until golden brown and crisp , turning the potatoes twice while baking.


Categories: Potato


  1. Another flash from the past for me – my mom loved those little potatoes … new potatoes, fingerlings, all from the farm markets around this time … the grocery store only carried the regular potatoes, not the smaller variety.

    Liked by 1 person

  2. Here Potatoes grow in all garden soils and earlies we harvested this very morning. Later we have bakers and chips and roasties done with herbs such as you say but have problems with rosemary as it will not over winter here.So we take cuttings in pots and in house on kitchen window ledge to plant in green bed later in summer. Thyme to and basil but some such as winter savory survives even in hard winters. Two types of savoury one is Russian tasteless but hardy other is English garden and with cover will even grow all winter as our loved best herb. I tell all to grow savoury and see how your meat roasts liven up.soups too improve even more with a pinch or two of fresh or dried savoury.

    Liked by 1 person

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