Rosemary Roasted Potatoes

Rosemary Roasted Potatoes created by -Sylvie-

A very easy side dish. You could use dried rosemary, but fresh is better as the dried rosemary will not soften in this recipe.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350°F.
  • Wash potatoes and cut into strips about 1/2 inch thick and 2 inches long.
  • Heat butter in a nonstick ovenproof skillet large enough to hold potatoes in one layer.
  • Add potatoes and shallots and sauté over medium heat for 15 minutes, shaking the pan or tossing potatoes every few minutes.
  • Add rosemary and toss with potatoes.
  • Bake in oven 10 minutes longer or until they are tender.
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RECIPE MADE WITH LOVE BY

@SharleneW
Contributor
@SharleneW
Contributor
"A very easy side dish. You could use dried rosemary, but fresh is better as the dried rosemary will not soften in this recipe."

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  1. Scoutie
    These are great! I have been making these for some time now, I cut my taters into large cubes. I also add some minced garlic at the end of the sautee. (sautee garlic about 2 minutes.) Like Sylvie, I microwave the taters first, then roast for about 15 minutes. I have used yellow onions in place of the shallots, tastes just as good. Thanks for posting Sharlene.
  2. Scoutie
    These are great! I have been making these for some time now, I cut my taters into large cubes. I also add some minced garlic at the end of the sautee. (sautee garlic about 2 minutes.) Like Sylvie, I microwave the taters first, then roast for about 15 minutes. I have used yellow onions in place of the shallots, tastes just as good. Thanks for posting Sharlene.
  3. Annisette
    I use this recipe too! I cube my potatoes, rather than slice them into strips, leaving the skins on. I also add in 1 tablespoon of chopped fresh rosemary when sauteing the potatoes and shallots - but that's because I love rosemary! Great recipe!
  4. -Sylvie-
    Rosemary Roasted Potatoes Created by -Sylvie-
  5. -Sylvie-
    I had some baby new potatoes, so I scrubbed them and quatered them, leaving the skin on. I microwaved them for about five minutes first, and I'm glad I did, because they still needed a little longer than stated in the recipe. I left them in the oven for about 20 minutes. The onions and rosemary add a nice flavour and they made a nice side dish to go with my roast leg of lamb. Thanks for sharing!
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