Roasted Rosemary-Onion Potatoes

"A nice change from your regular potatoes."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Bergy photo by Bergy
Ready In:




  • Heat oven to 450.
  • Grease bottom and sides of baking sheet with shortening.
  • Cut potatoes into 1-inch chunks.
  • Mix remaining ingredients in large bowl.
  • Add potatoes; toss to coat.
  • Spread potatoes in single layer in pan.
  • Bake uncovered 20- 25 minutes, turning occasionally, until potatoes are light brown and tender when tested with a fork.

Questions & Replies

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  1. My family ate every morsel! Excellent and easy recipe. I followed the recipe using fresh herbs EXCEPT I used sweet potato and finished softening the potatoes for an extra 10-15 minutes using the stove top. The potatoes stayed moist and very yummy! A 5-star easy side dish! :)
  2. I made this as directed, but I doubled the amount of olive oil for a crispier potato. We really liked it! I usually make the onion soup roasted potatoes, so this was a nice change of pace. I did allow 40 minutes for cooking time as suggested by other cooks.
  3. Very Good. Your right, it is a very nice change from everyday potatoes. I love garlic so I added a couple of cloves to it. I also doubled the recipe and cooked it uncovered in a roasting pan, stirring twice during cooking time. Still turned out great.
  4. Yum! Mine needed about 40 minutes to cook as well - but the flavors were great. We used all fresh herbs and kosher salt. Delish!
  5. Great combination of spices. I used both dried rosemary and thyme. I cooked them for a little longer than the recipe called for, probably about 40 mins.


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