Rosemary Potatoes

Rosemary Potatoes Recipe
Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr
Simple Rosemary Potatoes complement most any entree. Just toss together red potatoes with fresh thyme and rosemary and the results are a flavorful side dish in less than 30 minutes.


Serves 4 (serving size: about 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 90
Fat 3.5 g
Satfat 0.5 g
Sodium 153 mg


1 tablespoon olive oil
1 teaspoon chopped fresh thyme
1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
12 ounces quartered red potatoes


Preheat oven to 450°. Combine olive oil, thyme, rosemary, salt, black pepper, and potatoes in a bowl. Spread potatoes on a jelly-roll pan. Bake at 450° for 25 minutes or until golden brown and tender.

Robin Bashinsky,

Cooking Light

December 2011
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