Rosemary Roasted Potatoes


Rosemary Roasted Potatoes

Rosemary Roasted Potatoes
1 Hr 30 Min

Fresh herbs add flavor to any recipe, and our holiday-festive Rosemary Roasted Potatoes are proof of that! Whenever company is coming, for a Thanksgiving feast or Christmas entertaining or anytime at all, these easy potatoes are always a crowd-pleaser.

What You'll Need

  • 2 pounds small red potatoes, washed and quartered
  • 1/2 cup (1 stick) butter or margarine, melted
  • 1 teaspoon dried rosemary (see Note)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

What to Do

  1. Preheat oven to 325 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a large bowl, combine all ingredients except parsley; mix well.
  3. Pour into prepared baking dish, and bake 1-1/4 to 1-1/2 hours, or until potatoes are fork-tender. Sprinkle with parsley, and serve.


If you have fresh rosemary on hand, you can replace the dried with 1 to 2 tablespoons chopped fresh rosemary. Remember, any time you replace dried herbs with fresh, it takes 1 tablespoon of a fresh herb to replace 1 teaspoon dried.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 243
  • Calories from Fat 140
  • Total Fat 16g 24 %
  • Saturated Fat 9.8g 49 %
  • Trans Fat 0.6g 0 %
  • Protein 3.1g 6 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 41mg 14 %
  • Sodium 357mg 15 %
  • Total Carbohydrates 24g 8 %
  • Dietary Fiber 2.7g 11 %
  • Sugars 2.0g 0 %

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This is an easy recipe and yes, you can freeze them. I freeze them into individual servings after they have been prepared.

Was wondering if this is can be frozen into individual servings as I am a widow.

Hi there Sue! - Yes, you can freeze these potatoes, either raw or cooked. If you're leaving them raw, we recommend baking from frozen at a higher temperature, like 375 degrees, so that they don't get soggy. If they've already been cooked, just reheat at the same temperature as stated in the recipe.

Perfect, wonder if I can substitute the butter with olive oil?

This is what I was looking for. Thanks


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