Oven Roasted Red Potatoes with Rosemary and Garlic

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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!!

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We love these potatoes. A good make ahead as they reheat nicely. My husband likes to fry up any leftovers.

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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.

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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!

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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!

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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!

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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. . .

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Use fresh rosemary. Dried rosemary gets old fast.
Dr Mike

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Rosemary didn't add enough flavor for you? Let's see you come up with something better.

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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.