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Recipe courtesy of Terry Corrao

Red Roasted Potatoes with Rosemary

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    176
    Total Fat
    11
    Saturated Fat
    2
    Carbohydrates
    19
    Dietary Fiber
    3
    Sugar
    1
    Protein
    2
    Cholesterol
    0
    Sodium
    300
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
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Ingredients

1 pound red potatoes, cubed

3 tablespoons olive oil

Salt and pepper

4 sprigs rosemary

Directions

  1. Preheat oven to 400 degrees F.
  2. In a large roasting pan or baking sheet, spread the cubed potatoes evenly. Drizzle the olive oil over the potatoes, and season with salt and pepper. Remove stems from rosemary and sprinkle over the potatoes. Cover with foil and place in oven. Bake for 45 minutes, remove foil and bake for an additional 15 minutes and allow potatoes to brown.
  3. Serve with your favorite meat or fish dish.
Show: Follow That Food
Episode: Follow That Potato

Categories:

Easy Side Dish Recipes Side Dish Roasted Vegetable Roasting Roasted Potato Potato Red Potato Recipes Gluten Free Vegan

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5 Reviews
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Tina C.

I have made this kind of potatoes a number of times. However, the oven temp. and baking method was really good on this recipe. I covered them for 30 min. w/ foil, removed foil, and baked approx. another 30 minutes (perhaps slightly less as my potatoe pieces were small. I also added garlic and ground an Italian herb mix onto the top. My husband preferred the fresh rosemary as opposed to the dried that I have used other times since the dry leaves tend to be too tough to be edible for him. I made this along side Giada's Salmon baked in foil and also had a green salad. One of the best dinners ever!!

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