Oven Roasted Red Potatoes with Rosemary and Garlic

Total Time:
45 min
5 min
40 min

6 servings


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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    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.  
    Yummy!! I used red potatoes and chopped them up. I roasted these till the outside was crispy and the inside perfect soft texture.
    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.
    this is a simple, yet tasty recipe. my family loved it.
    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
    Very good. I took a short cut and used non-stick spray, garlic salt and pepper. Tasty!
    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!
    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.
    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.
    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!
    These potatoes were so yummy!
    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.
    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
    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.
    They definitely needed salt! But, they were good. I plan on using this method and experimenting with other seasonings as well.
    This has become my go-to roasted potato recipe.
    turned out great! My family enjoyed them. I will make this dish again.
    good! but needed more time too cook
    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.
    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.
    Can't wait to try this. Getting ready to dig taters up from the garden. Should be good with fresh taters.
    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
    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.
    Extremely easy and delicious! Makes a great side dish!
    It was good thank you Paula I made it with your Texas Brisket!
    We have made these potatoes twice now. The leftovers are amazing the next morning for breakfast.
    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.
    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.
    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!
    drizzle with butter...adds extra flavor that can't be denied. I cut the potatos for better presentation.
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