Rosemary Potatoes

"Recipe source: Rosemary cookbook"

Original recipe yields 4 servings


  • Serving Size: 1 (229.9 g)
  • Calories 177.5
  • Total Fat - 2.5 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0 mg
  • Sodium - 36.6 mg
  • Total Carbohydrate - 35.8 g
  • Dietary Fiber - 5.6 g
  • Sugars - 2.6 g
  • Protein - 3.8 g
  • Calcium - 23.1 mg
  • Iron - 1.2 mg
  • Vitamin C - 20.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 475 degrees F.

Step 2

Leaving the potatoes whole with the peels on (cut in half if the potatoes are large, otherwise leave them whole) place them in a large pan of cold water and bring to a boil. Drain.

Step 3

Put the potatoes in a roasting pan and drizzle the oil over the potatoes; making sure they are coated evenly. Sprinkle with rosemary, salt and paprika.

Step 4

Roast for 30 minutes or until done; garnish with extra rosemary if desired.

Tips & Variations

No special items needed.



Delicious, so easy so good! Had a bag of mini mixed potatoes, used a good portion of the red, all the potatoes red, white and yellow were all good! An easy recipe to remember but to remind myself I printed a copy for my recipe drawer. Can't wait to serve it to family and friends.

review by:
(7 May 2019)


Great balance of flavours! I used yellow fleshed potatoes (peeled) as I forgot to buy the red. Because of the way I cut them, they baked in 20 minutes. Fast and easy when time is short. Thanks for sharing Ellie! Made for Billboard Recipe Tag.

review by:
(22 Apr 2018)


I cut the recipe in half for just the two of came out perfect...very easy to prepare...but the flavors were spot on...loved the rosemary and paprika flavors in this dish...made for "Bill Board" tag game...

review by:
(7 Apr 2016)