Roasted Rosemary Potatoes

Roasted potatoes are a great alternative to french fries, and an easy side dish for your favorite grilled meats this summer. Any potatoes will do, but new potatoes are a great option because they have a lower glycemic index than most. This recipe uses all-natural ingredients for a savory side that can be recycled with scrambled eggs for breakfast the next day!

You can also make these on a skewer and toss them on the bbq with summer grilling!

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 salt (use garlic salt if you dare!)

In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425 degrees F for 25-30 minutes or until potatoes are tender and browned.


  1. yum! although I am not a big fan of rosemary. Those will be on the menu this week but I will axe the rosemary and add more garlic :D

  2. I make something very similar, except I leave out the onions, double the garlic, and use sea salt. SO yummy!

  3. Roasted Rosemary Potatoes are one of my favorite things. You have me drooling!


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