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Rosemary Red Potatoes

Great with steak or any meat, this is one of our best-loved potato “sidekicks.“ Sometimes I add sliced fresh mushrooms and sliced fresh zucchini tossed with a little olive oil after the potatoes have baked about 15 minutes. —Kelly Ward Hartman, Cape Coral, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1-3/4 pounds small red potatoes, quartered
  • 1 small onion, quartered
  • 1/4 cup olive oil
  • 1-1/2 teaspoons dried rosemary, crushed
  • 2 garlic cloves, minced
  • 1/4 teaspoon garlic salt


  • In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 425° for 25-30 minutes or until potatoes are tender and browned.
Nutrition Facts
1 cup: 273 calories, 14g fat (2g saturated fat), 0 cholesterol, 126mg sodium, 34g carbohydrate (3g sugars, 4g fiber), 4g protein.

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Average Rating:
  • browns19fan
    Dec 7, 2016

    Excellent! I used Yukon Gold potatoes and substituted seasoned salt for the garlic salt. Will make again.

  • meaganteal
    Apr 17, 2016

    We made this along with the garlic mushroom ribeyes. This is a split review--I did not care for these, but my hubby loved them I though they weren't crispy enough and a little bland.

  • Michelle J. Zimmerman
    Aug 9, 2014

    Excellent and easy to prepare. I paired with Honey dijon chicken for an restaurant-quality meal. I got rave reviews from my toughest critics: my husband and my older sister. That says a lot.

  • katlaydee3
    Nov 11, 2013

    Great side dish! I served this with the Ribeyes from the same issue.

  • Loufrommaine
    Oct 4, 2011

    Delicious potatoes. I think they would go well with just about any meat dish. I used sunflower oil instead of olive because that is what I have. Even the kids like them.

  • krystaljoy
    Jan 28, 2010

    No comment left

  • NicoleAnn
    Jul 15, 2009

    These are excellent! I also wrap them in foil and throw them on the grill.

  • BETTY819
    Feb 2, 2009

    This is a recipe that we have used for midweek manna dinners at church and it always goes over well.