Roasted Rosemary Potatoes

Potatoes are pretty delicious no matter how you cook them, but rosemary really makes all the difference in this recipe when Mediterranean Cuisine is on the menu. We like to pair these rosemary potatoes with either Roast Leg of Lamb or Spanakopita. You can simply change up the spicing of roasted potatoes for different meals. There are many options for matching your potatoes to the main star on your dinner plate. Use oregano, garlic and basil to compliment an Italian meal or spice up the roasted potatoes with Herbs de Province for the distinctive flavorings of French cooking. Versatile and pretty well universally loved, roasted potatoes make a delicious side to most evening meals


  • 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


  1. Preheat the Memphis to 375 degrees F.
  2. Cut the potatoes in half, and then into quarters. Put them in a bowl. If you are using older potatoes with thicker skins you may want to peel them first.
  3. Mix in olive oil, salt, pepper, garlic and rosemary and toss.
  4. Place in a roasting pan and spread evenly into one layer. You can line the pan with foil for easy clean-up if desired.
  5. Roast for one hour, uncovered until potato edges are browned. Flip twice during roasting to ensure even cooking.
  6. Serve and enjoy!

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