Oven Roasted Red Potatoes with Rosemary and Garlic

Total Time:
45 min
Prep:
5 min
Cook:
40 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
Directions
Watch how to make this recipe

Preheat the oven to 350 degrees F.

Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.


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4.4 202
Since we have kids, I thought it would better to just cut the potatoes into bite-sized pieces (a bit more time-consuming, but worth it in the end when they devoured it. I also forgot the rosemary, so I used Italian seasoning instead. I also added salt and pepper - potatoes without salt?? It was DELICIOUS. item not reviewed by moderator and published
Yummy!! I used red potatoes and chopped them up. I roasted these till the outside was crispy and the inside perfect soft texture. item not reviewed by moderator and published
This recipe called for far too much oil. What a waste. There was really nothing special about these potatoes. My family gave them a thumbs down and wanted regular baked potatoes instead. item not reviewed by moderator and published
this is a simple, yet tasty recipe. my family loved it. item not reviewed by moderator and published
Good basic recipe. Salt and Pepper definitely needs to be added to the mix and also I would either cook the potatoes longer at 350 degrees, maybe another 15-20 minutes or turn up the temperature to 400 or 425 like other reviews suggested. My potatoes came out a little hard and not very soft on the inside. As I stated earlier, good basic recipe however with a few modifications could be even better. Thanks Paula item not reviewed by moderator and published
Very good. I took a short cut and used non-stick spray, garlic salt and pepper. Tasty! item not reviewed by moderator and published
It's a very tasty recipe! I think there are two things that need to happen to make it a hit. Fresh Rosemary! And at about 25 minutes into the cooking moving the rake to the high level of the oven and bump up the temperature to 400 or 425 (depending oven to make the crisp outside to the potatoes. My family and friends love the aroma of the Rosemary and garlic throughout the house while cooking, but the crispy outside and soft middle is super delicious too! item not reviewed by moderator and published
This dish is o.k. salt and pepper is a most !!!! i would try it again but i'll dress it up a little diff. item not reviewed by moderator and published
I loved the appearance of the dish, but salt and pepper are a must. I second guessed the recipe while whisking it together and should have gone with my intuition. I used rosemary and thyme and was surprised at the lack of flavor. Also, Herbs de Provence would have been a nice addition. I will definitely try again with a little S & P. item not reviewed by moderator and published
Thank you Paula! I made this for a family gathering (and Paula it is a big crowd to please! They loved it and copies of your recipe has gone to every family household. This dish has now become a "must have" at our gatherings. Love your show and you are a ray of sunshine! God bless ya'll! item not reviewed by moderator and published
These potatoes were so yummy! item not reviewed by moderator and published
I didn't add any salt, but I don't use a lot of salt, but I can see how others would want some. I probably used more garlic. The fresh rosemary was definitely good with it. I also cooked them in an oven set at 425 because I also had some pork in the oven, and they cooked much quicker and had a nice crust in some areas of the skin, which made them even better. item not reviewed by moderator and published
Prep Work: The recipe didn't say anything about salt, but I added a pinch to add flavor. Also, I used McCormicks Italian Seasoning (did't want to rush to grocery store to get rosemary) which has thyme, rosemary,savory, sage, oregano and basil. Instead of placing garlic whole i chopped them. I placed my potatoes in and within 15 min my whole kitchen smelled so good. I gave them 40 min but I think i may have overcooked them. I didn't really taste the garlic. I guess more garlic next time. Mother in law loved it. MAJOR POINTS item not reviewed by moderator and published
Overall, the potatoes came out okay. I felt the dish lacked salt which would have helped tie together the flavors of the other ingredients. Also, I used dried rosemary which, even with olive oil, was too crunchy against the blanket of soft potato. I will seek another roasted potato recipe in the future. item not reviewed by moderator and published
They definitely needed salt! But, they were good. I plan on using this method and experimenting with other seasonings as well. item not reviewed by moderator and published
This has become my go-to roasted potato recipe. item not reviewed by moderator and published
turned out great! My family enjoyed them. I will make this dish again. item not reviewed by moderator and published
good! but needed more time too cook item not reviewed by moderator and published
I'm making these for the first time for dinner this evening. I did add a dash of salt and a tiny bit of cayenne pepper, just a dust. I'll report the results later this evening. So my rating would be on the delicious smell. item not reviewed by moderator and published
These are fabulous! I have cooked them a few times and the only thing I changed was to halve or quarter the potatoes so they will cook faster. item not reviewed by moderator and published
Can't wait to try this. Getting ready to dig taters up from the garden. Should be good with fresh taters. item not reviewed by moderator and published
Absolutely delicious!!!! Will definitely make again. I cut the potatoes up and added galic salt they were amazing. Next time I will try butter and sour cream item not reviewed by moderator and published
Tasty and very easy to prepare. The baby red potatoes i used had a sweet taste to them OMG. That's all i can say. Thanks Paula. item not reviewed by moderator and published
Extremely easy and delicious! Makes a great side dish! item not reviewed by moderator and published
It was good thank you Paula I made it with your Texas Brisket! item not reviewed by moderator and published
We have made these potatoes twice now. The leftovers are amazing the next morning for breakfast. item not reviewed by moderator and published
I always make my red potatoes like this before seeing this recipe, only I bake them at 375 not 350 and they are done in 30 minutes. Some of the other reviewers must be using the large red potatoes, never has it taken me over an hour to bake potatoes. Anyway, very good recipe. item not reviewed by moderator and published
These potatoes were super simple and really good! I would also suggest cutting the potatoes in half....they cook sooooooooooooo much faster and they look just as beautiful. item not reviewed by moderator and published
Absolutely love these potatoes. Had them in many resturants and wanted to make them at home, they turned out amazing just add a little salt about 5 minutes before they are done cooking. Took about 50 minutes to cook. thank you Paula Dean! item not reviewed by moderator and published
drizzle with butter...adds extra flavor that can't be denied. I cut the potatos for better presentation. item not reviewed by moderator and published
I cooked these tonight and they were GREAT!! Flavor was amazing, however I quartered 10 small new potatoes and it took about 1 hr 20 minutes to cook instead of the 30-40 minutes in the recipe. After an hour I cut all my quarters in half and they finished up pretty quickly. I also added about a 1/4 finely chopped yellow onion. They were very very very good!! item not reviewed by moderator and published
We love these potatoes. A good make ahead as they reheat nicely. My husband likes to fry up any leftovers. item not reviewed by moderator and published
I make this all the time - didnt really get it from paula - just figured these things taste good together. LOL I do slice my potatoes in 1/2 as i like a crispy brown top with the inside softness. For people who said it didnt have a lot of flavor, i finely dice the garlic instead of just crushing it...it will intensify the flavor greatly. item not reviewed by moderator and published
I like Paula's recipes 99% of the time, but this tasted very bland. I had to cook it for over an hour to get the potatoes softened. With the addition of cubing the potatoes, adding diced onions, salt, pepper, and letting the potatoes marinate for an hour or more in the olive oil mixture, you could probably salvage it. But then it would be a completely different recipe altogether! item not reviewed by moderator and published
we had these potatoes for Easter dinner, with roasted lamb and roasted asparagus. we like the teeny tiny, bite sized red potatoes, so the cooking time was a little shorter than the recipe calls for. it was super easy - I mixed it all up in a zip lock bag, so cleanup was easy, too! we loved this, I will make it again, and soon! item not reviewed by moderator and published
I first made these potatoes in an attempt to use up the extra rosemary left over from a baked chicken dinner. My whole family loves this side dish. I use whatever potato is on sale at the store, fresh or pre-packaged minced garlic, and I always add in at least 1 small onion. It really depends on what is in the pantry/fridge already, and it's good every way we have tried. I think next time I'll use the baby carrots like some one else suggested. Make sure to add some fresh ground pepper and salt, too! item not reviewed by moderator and published
I've been making these potatoes for years and we love them. . . I cube the potatoes (regular size - not the small ones) rather than leaving them whole, and roasted them a little longer. . . Don't forget to add salt and pepper to taste. . . item not reviewed by moderator and published
Use fresh rosemary. Dried rosemary gets old fast. Dr Mike item not reviewed by moderator and published
Rosemary didn't add enough flavor for you? Let's see you come up with something better. item not reviewed by moderator and published
Cut white potatoes in large cubes along with sweet potatoes leave the skin on them - put cut potatoes in large plastic bag - put into the bag olive oil, salt, pepper, garlic powder and fresh rosemary (all of the seasonings are to taste)- massage the potatoes in the bag until all the cubes are coated with seasoning - put on a cookie sheet and bake at 400 degrees for about 20 minutes until potatoes are soft, but still hold together - I generally just test the potatoes to determine appropriate cooking time - these are easy and wonderful. If you do this correctly these potatoes have lots of flavor and the mix of the potatoes makes it very interesting. item not reviewed by moderator and published
If you like plain, unseasoned potatos then this recipe is perfect for you. It didn't have much flavor. I would probably never make this again and usually Paula is right on with her recipes. No so good! Boo item not reviewed by moderator and published
I made this on Thanksgiving and I added baby carrots to it. Everyone loved them! item not reviewed by moderator and published
I am no cook, but I made this potato recipe for Thanksgiving dinner and it was absolutely wonderful! item not reviewed by moderator and published
I didn't have rosemary so I used Dill....worked lovely. So easy and yummy. item not reviewed by moderator and published
Cook time is listed as 40 minutes item not reviewed by moderator and published
How long do u leave it in the oven to cook ? item not reviewed by moderator and published
Smelled amazing coming out of the oven, and even looked scrumptious. however the flavor was not as powerful as i would have liked. maybe more garlic next time? item not reviewed by moderator and published
These are pretty good if you add some salt and pepper to them before you bake them. I also quarter my potatoes so they're bite size and cook faster. item not reviewed by moderator and published
I had been craving some awesome rosemary potatoes that I had once in a restaurant & honestly these came out even better than what I had wanted! They're so good! My entire family loved them & we've been making them ever since. Awesome recipe & super easy to make! item not reviewed by moderator and published
Very tasty! The rosemary with the garlic adds amazing flavor. item not reviewed by moderator and published
gross. recipe did not state cooking time. thanks a lot. item not reviewed by moderator and published
I made these for dinner tonight, but used 1 tsp. parsley instead of rosemary because I didn't have any in the house. They turned out really good! item not reviewed by moderator and published
I make these year round and don't change the recipe at all. Only thing I change is during the summer I cook them on the grill. Even my three young boys love them. Thanks Paula for an AWESOME recipe. item not reviewed by moderator and published
We really liked these, they are very fresh tasting (which I love)! The only thing that I did differently was that I quartered my potatoes, it allowed for more flavoring and a faster cooking time. item not reviewed by moderator and published
The taste is a little different than my usual potatoes but nonetheless a good flavor. They went great with our Rosemary and Garlic Roast Lamb we had this Easter. item not reviewed by moderator and published
I thought these were delicious, as did my dinner guests. The whole kitchen smelled of garlic and they were very tender. I did not use rosemary-just garlic, oil and a pinch of salt and the SMALL read potatoes. I used a hand grater to grate the garlic into the mixing bowl-a huge time saver!-a rachael ray technique :) will definately make these again!! item not reviewed by moderator and published
I cooked this recipe for a christmas party, the potatoes are good, but needs salt, and maybe more garlic, or more flavor item not reviewed by moderator and published
This was so easy to make! I'm not very good in the kitchen, but this recipe was a hit at the dinner table. Highly recommended for cooks that are not experienced in the kitchen! item not reviewed by moderator and published
Wanting to variate from the normal baked or mashed version of the potatoe - I started out looking for something new. This simple recipe is outstanding. Prep time is a little long but the end result was 2 bags (I used yukon golds) completely devoured by wy wife and two small kids. The ONLY ingredient I would suggest adding is some salt - I used ground sea salt and I will bake these again for our X-Mas dinner to accompany the rib roast using the red variety this time. Thank you Paula for a great recipe. item not reviewed by moderator and published
I tried this recipe with Meatloaf. It felt like a lighter alternative than the usual mashed potatoes. The aroma of the garlic and rosemary filled the house so much that most thought it was the meatloaf. item not reviewed by moderator and published
I made these for Christmas last year and the only complaint was that I didn't make enough. I have had several requests to make them for Thanksgiving this year. For the people who said they had no flavor, be sure you buy the small red potatoes, they work best. I also go a little heavy with the garlic and sprinkle some kosher salt on top. item not reviewed by moderator and published
So easy to make! I love all of Paula's recipes! They always have so much flavor! item not reviewed by moderator and published
I followed Paula's recipe but iI read reveiws stating that they were not so tastey. So, I halved the small reds, slitt the potatoes and put small chunks of garlic inside the taters. When they were done ( I used six small cut in half at 350 for 35 minutes - till tender) I put them in a serving dish and diced them with a paring knife so they were chunky - not mashed. Then I gave them a chunk (or two or three) of butter, a bit of salt and pepper and some shakes of parsley and chives and tossed them. OMG they were to DIE for. Thanks to Paula!!! item not reviewed by moderator and published
After reading the comments, I dressed this up a little by adding some salt, pepper, and thyme to the oil mixture. They were wonderful and so easy! item not reviewed by moderator and published
I made these potatoes with Giada's balsamic bbq chicken recipe and they complimented each other so well. These potatoes we so flavorful, I absolutely love garlic and rosemary together! item not reviewed by moderator and published
These potatoes were so easy to prepare and absolutely delicious!! We have made them a couple of times all ready and I have shared the recipe with my daughter. We will definitely be making them again and again. item not reviewed by moderator and published
These were a tasty, easy, more healthful alternative to a baked potato with our steaks. Rosemary grows like crazy here, so I'm always glad to have a good recipe that uses it. item not reviewed by moderator and published
Very easy and simple roasted red potatoes. A hit in our family. item not reviewed by moderator and published
This dish deserves 5 stars! This was super easy to make and it smells WONDERFUL while baking in the oven - and tastes even better. Next time I make this dish, I will use smaller red potatoes though. These make great leftovers too! item not reviewed by moderator and published
I MAKE THIS POTATOES TO MY FAMILY AND EVERONE LOVED, BUT FOR ME THEY NO HAVE TASTE. item not reviewed by moderator and published
This recipe rates very high in simplicity as well as is very quick to prepare. More than anything it is scrumptous! item not reviewed by moderator and published
really tasty and easy to make item not reviewed by moderator and published
We love garlic....the more the better so this was wonderful. I do use the dried Rosemary and not the fresh because the fresh can burn while roasting veggies. I learned that from Ina's show! I also cut my red potatoes in half and they cook beautifully! item not reviewed by moderator and published
These were wonderful! I served them with a ham and green beans with shallots and my family loved this dish. It will definitely make this dish again. Also good left over. item not reviewed by moderator and published
I tried this recipe last night, it was easy and a hit. Will make it again and again. item not reviewed by moderator and published
Thank you Paula fo another great recipe. The rosemary was a nice change, my husband loved them. item not reviewed by moderator and published
Super easy to throw together and very tasty item not reviewed by moderator and published
If your potatoes are larger, you might consider cutting them in 1/2... I had to end up microwaving them b/c dinner was ready and the potatoes still weren't done. But they still came out good after 30 min. in the oven & 4 minutes in the micro. item not reviewed by moderator and published
This recipe is so simple but full of flavor as well as great plate appeal. Even my 12 year old son wants me to make these pototoes instead of the usually mashed potatoes for our family Thanksgiving. item not reviewed by moderator and published
These potatoes were pretty tasty; took a long time to cook but worth the wait! item not reviewed by moderator and published
didnt have much flavor item not reviewed by moderator and published
Very simple, very delicious. item not reviewed by moderator and published
I didn't use the small potatos, all I had was bigger red ones which I sliced down a bit. This came out ok, it wasn't bad at all. It just didn't have tons of flavor. Some salt helped.It might be different with smaller potatos. I might try it again with those. It was a very simple recipe. Your kitchen will smell like garlic while they're in the oven! item not reviewed by moderator and published
my family and I both enjoyed this recipe..thanks item not reviewed by moderator and published
Definetely adding this recipe to our menu! Thanks! item not reviewed by moderator and published
Love this recipe. Takes a while to get them crispy in the oven, but well worth the wait. item not reviewed by moderator and published
Dear Paula-I've made this two ways-your original recepie and the next time I quartered the potatoes. Both were delicious but my husband and I preferred the quartered ones. When I made them whole the took about an hour-when quartered they took about 40 minutes. Thanks for the great recipe. item not reviewed by moderator and published
I have been making this side dish alot instead of opening a package of them frozen potatoes. my boys love it Thanks Paula item not reviewed by moderator and published
First time in trying it and it disapeared. Everyone just plain ole loved it. item not reviewed by moderator and published
A little dry. Get the smaller red potatoes. item not reviewed by moderator and published
All I could hear was " MMMmmm-good" during the meal! item not reviewed by moderator and published
This is a great side dish to several entree's item not reviewed by moderator and published
I tried this recipe for variety in preparing potatoes. The color looked good but the tastes wasn't that good. item not reviewed by moderator and published
If you think this lacks flavor you obviously left the roasted garlic and herbs in the pan. Spread that on the potatoes! So good and easy item not reviewed by moderator and published
I made this then cut them up and put in scrambled eggs. Made for a delicious "gourmet" breakfast and the boyfriend was VERY impressed! item not reviewed by moderator and published
These were so good. I made them when my husband invited a coworker and his wife over for dinner. They turned out so good. I had to print out another copy of the recipe for her, she loved it so much. Thanks Paula, you're awesome! item not reviewed by moderator and published
I make these for a crowd. They are enjoyed all year around and so easy to do. I have also made them and cut the leftovers into quarters and made a red potato salad from them, equally as good. Enjoy! item not reviewed by moderator and published
I was wanting a nice flowing taste and with potatoes that is exactly what i got. Even my husband loved it, we acually put some small garlic pieces on top of the potatoes and it roasted them as well and that made it even better. Thanks Paula it was great. item not reviewed by moderator and published
I need to try this one again, I was expecting more flavor, but of course the flavor was dependent on how much i put. item not reviewed by moderator and published
I will cook this again, however, it took about 1 hour & 30 minutes for the potatoes to be done. item not reviewed by moderator and published

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