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Light Rosemary Red Potatoes

“The delicious combination of roasted garlic, rosemary and potatoes will make your whole house smell wonderful,” Sally Ridenour attests from Salem, Oregon. “Try this dish with grilled steak or roasted chicken.”
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    6 servings


  • 1 large whole garlic bulb
  • 2 pounds small red potatoes, quartered
  • 1/2 medium onion, cut into chunks
  • 4 teaspoons olive oil
  • 1/2 teaspoon salt
  • 4 to 5 fresh rosemary sprigs
  • 3 tablespoons Dijon mustard
  • 4-1/2 teaspoons balsamic vinegar


  • Remove papery outer skin from garlic; separate into cloves, leaving them unpeeled. In a large bowl, combine potatoes, onion and garlic. Add oil and salt; toss to coat.
  • Arrange potato mixture in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Top with rosemary sprigs. Bake at 450° for 15-17 minutes or until garlic is tender.
  • Remove garlic cloves; cool. Stir potato mixture; bake 5-8 minutes longer or until potatoes are tender, stirring occasionally. Discard rosemary. Squeeze softened garlic into a large bowl; mash with a fork. Add mustard and vinegar. Add potato mixture and stir gently to coat.
Nutrition Facts
3/4 cup: 153 calories, 4g fat (0 saturated fat), 0 cholesterol, 397mg sodium, 27g carbohydrate (3g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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  • lauraheeke
    Nov 13, 2013

    This our favorite potato dish even my hard to please daughter loves these pototoes

  • Sally Miner
    Mar 14, 2013

    No comment left

  • meerb98
    Oct 15, 2012

    No comment left

  • KrisDK
    May 16, 2011

    This is my new favorite roasted potato recipe. Full of flavor without an overkill of salt. I didn't care for the sauce much, I served it on the side. But it went well with the pork tenderloin I served with these.

  • Barbara
    Jan 24, 2006

    No comment left