Rosemary Roasted Red Potatoes

Rosemary Roasted Red Potatoes

This easy side dish makes a great accompaniment to roasted poultry and grilled meats. Feel free to adjust the amount of seasoning in this dish, but be aware that pepper has a tendency to burn- I recommend seasoning with pepper to taste after the potatoes come out of the oven to prevent any burnt flavor from developing.


  • 2 lbs. red potatoes, unpeeled and quartered
  •  1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons fresh rosemary
  • 1 teaspoon fresh thyme
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper


Combine all ingredients in large heavy-duty Ziploc bag or large bowl. Seal bag, shake well to coat. Arrange potatoes in a well greased 13” x 9” x 2” baking dish. Bake, uncovered, at 450 degrees for 40 minutes or until potatoes are tender, stirring occasionally.

Makes 6 servings.