Rosemary Roasted Potatoes

Roasted potatoes tossed with rosemary is a classic combination that does well as a side to just about anything. It smells great and is a good choice to break the monotony of rice dishes. If you are looking to spice up supper time with the family, cook up this finger licking delicacy.


  • 1 1/2 pounds small red or white-skinned potatoes (or a
  • mixture)
  • 1/8 cup good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoons minced garlic (3 cloves)
  • 2 tablespoons minced fresh rosemary leaves



  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in half or quarters and place in a bowl with the olive
  3. Oil, salt, pepper, garlic and rosemary; toss until the potatoes are well
  4. Coated. Dump the potatoes on a baking sheet and spread out into 1
  5. Layer; roast in the oven for at least 1 hour, or until browned and crisp.
  6. Flip twice with a spatula during cooking to ensure even browning.
  7. Remove the potatoes from the oven, season to taste, and serve.

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Koala Supermarket | Rosemary Roasted Potatoes