Rosemary Roasted Red Potatoes

"While the concept of roasted red potatoes is not new, I like to add a twist to it with some of the interesting ingredients I usually have on hand. If you don’t have rosemary oil on hand and have never made flavored oils, check out my other recipes on roasted goodies and flavored oils."
photo by Bayhill photo by Bayhill
photo by Bayhill
Ready In:




  • Preheat oven to 400F.
  • If your red potatoes are bigger than a plumb, you may want to cut them up a little more to ensure even cooking.
  • Mix all the ingredients in a large bowl.
  • Toss well to evenly coat the potatoes.
  • Spread out on a parchment lined sheet pan.
  • Cook of 35 to 40 min, or until they are fork tender.

Questions & Replies

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  1. These were the best roasted potatoes we have ever had! I used plain olive oil. The parchment paper was a key part of them turning out so well. Wonderful - will make again!
  2. Delicious! These potatoes were a quick, easy, and flavorful side dish. I used recipe #210031 for the oil. Next time, I will reduce the salt to about half the stated amount as they were a little too salty for my family's taste. Thank you for sharing this wonderful is definitely a keeper. I'm glad that I chose to make it for PAC 2007.


<p>I used to cook professionally, but got out of the business because it is a soul crushing, low paying job. If you want to hate cooking, run a hotel kitchen. Now that I don't have to do it for a paycheck, I cook for my friends and family as much as possible. I enjoy making everything from BBQ to Bur Blanc. I love mixing chocolate with spicy ingredients. I am rather new to baking, (only a few years) but I really love it and try to bake whenever I get a chance. I work offshore in the Gulf and I always sneak down to the galley to make stuff for the guys. I'm a huge fan of Alton Brown. I think the guy is a genius. I have tried so many of his recipes, and they all rock. Since finding this website and having a public place to post my recipes for others to review, I have become more conscientious about writing my kitchen experiments down. I still have yet to get my whole wheat pizza dough to paper, but I promise, it's on it's way. My passion for cooking has increased 10 fold since I left the biz, and I plan to keep putting new recipes here and trying my hand at new stuff. <br /><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /></p>
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