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Roasted Rosemary Potatoes

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Potatoes are pretty delicious no matter how you cook them, but rosemary really makes all the difference with this recipe. 

Ingredients list

  • 1 - 1½ lbs. small red potatoes
  • 1/8 C olive oil
  • 3/4 Tbsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 Tbsp garlic (3 cloves), minced 
  • 2-3 Tbsp fresh rosemary leaves, minced 

Directions

  1. Preheat grill to 400 degrees F.
  2. Cut the potatoes in half, then in quarters and put in a bowl.
  3. Mix in olive oil, salt, pepper, garlic and rosemary and toss.
  4. Place in a roasting bowl and spread evenly into one layer.
  5. Roast for one hour uncovered until potato edges are browned. Flip twice to ensure even cooking.
  6. Serve and enjoy!
Ingredient: 
1 to 1 1/2 lbs. of small red potatoes
1/8 cup of olive oil
3/4 Tbsp of kosher salt
1/2 tsp. of freshly ground black pepper
1 Tbsp. of mined garlic (3 cloves)
2-3 Tbsp. of minced fresh rosemary leaves
Directions: 

1. Preheat grill to 400 degrees.

2. Cut the potatoes in half, then in quarters and in a bowl.

3. Mix in olive oil, salt, pepper, garlic and rosemary and toss.

4. Place in a roasting bowl and spread evenly into one layer.

5. Roast for one hour uncovered until potato edges are browned. Flip twice to ensure even cooking.

6. Serve and enjoy!


Roasted Rosemary Potatoes


Prep Time:
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Yield:
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Ingredients:
1 to 1 1/2 lbs. of small red potatoes 1/8 cup of olive oil 3/4 Tbsp of kosher salt 1/2 tsp. of freshly ground black pepper 1 Tbsp. of mined garlic (3 cloves) 2-3 Tbsp. of minced fresh rosemary leaves
Directions:

1. Preheat grill to 400 degrees.

2. Cut the potatoes in half, then in quarters and in a bowl.

3. Mix in olive oil, salt, pepper, garlic and rosemary and toss.

4. Place in a roasting bowl and spread evenly into one layer.

5. Roast for one hour uncovered until potato edges are browned. Flip twice to ensure even cooking.

6. Serve and enjoy!

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