Bella's Rosemary Red Potatoes

I've made this recipe many times and it is great! I altered it a little by adding 2 sliced yellow onions and 2 cloves of sliced garlic. I mix the potatoes, onions and garlic in a large bowl with the olive oil, salt, fresh ground pepper and fresh rosemary. Then I line a roasting pan with foil, spray it with Pam and dump the potatoes in the roasting pan. After 30 minutes I sprinkle, grated Romano cheese over the potatoes and leave in the oven for 5-10 minutes. These are superb!!!

I used only olive oil and some cooking spray for a low fat option. I also cooked it 30 minutes covered and 10 minutes uncovered for a more roasted taste - Awesome!

Easy, fast and delicious. These potatoes go great with just about anything. I lined my roasting pan with tin foil so clean-up was a snap.

I changed this recipe a bit, I used 16-18 baby red potatoes, using a vegetable peeler, remove a narrow strip of peel from around the middle of each potato. I cooked the potatoes in boiling salted water until just tender (about 13 minutes) Drained. Melt butter in large nonstick skillet over medium heat. Add potatoes, and fresh rosemary, saute until crisp and golden.(about 7 minutes) Smells wonderful, and very tasty.

Very good! This is a mainstay when I serve filet mignon. It is very quick and easy to make. Use olive oil instead of the butter and vegetable oil and place all ingredients in a plastic ziplock bag so everything gets thoroughly coated; also quarter the potatoes. Yum!

A very easy and tasty dish! I used olive oil in place of the oil and butter and added some chopped thyme and parsley too for added flavor.

Delicious! I cut the recipe in half and used half a package of small red potatoes cut into wedges. I used olive oil instead of veg. oil and 1 tsp. of dried rosemary. I sprayed the bottom of an 8x8 pan with Pam and baked these uncovered at 425 for 35 minutes turning once during cooking. They had a great flavor.

These took a lot longer to cook, but well worth the wait...

These were great! We used fresh rosemary from my new rosemary plant. I would even add more next time. Used a mix of red, yellow, and purple potatoes. Baked at 400 degrees for a shorter amount of time because I was making Baked Chicken Nuggets at the same time.

This is obviously a very simple and elegant recipe. I gave it three out of five stars because the butter is very unnecessary and three TBS is a lot of oil. For people who don't want the added fat, just using olive oil still gives the potatoes so much flavor. Also, I only used two tablespoons of olive oil and that was more than enough. Still healthy and a perfect side to any gourmet meal.

Excellent! The rosemary added wonderful flavor. Will definately make again!

I love this dish, and have made it before I found it on this website. A few things I do differently: I boil the potato chunks for 10-15 minutes, then drain. Preheat the oven to 375, and put the potatoes on a baking sheet. Drizzle with olive oil, then sprinkle with rosemary, garlic powder, basil, and oregano. I like to add a little lemon juice also when serving alongside chicken, fish, or a light pork dish. It lightens the flavors a lot. Also, a thinly sliced lemon, sprinkled with herbs and baked with the potatoes adds a really nice and elegant touch to the presentation. Bake for 35 minutes, until lightly browned on the outside. and tender inside.

Using a mix of butter and olive oil, hubs made individual portions for us tonight in cast iron mini cocottes. This made for a lovely, golden exterior, while the insides of the unpeeled, baby Yukon Golds he used were tender and creamy. Rosemary is always an excellent accompaniment to any potato dish as it was here as well. Simple, beautiful and delicious.

I must be the minority on this one....I do think that the taste of rosemary was way to pungent and other than that....bland. I won't be using this one again...sorry. Thanks for the post anyway.

Good taters! I microwaved whole reds first (1 min for small - 2 min for large) then coated and baked at 425 (to accomodate the other dish I was preparing) for 30 min. Very good!

This is a great super easy way to make red potatoes. I used just enough olive oil to coat the potatoes and then mixed in the salt, peper and rosemary. They were great.

Very simple recipe and great side dish. Although, I mix everything in a bowl instead first and then dump it all on the pan. Not sure if it makes a difference but it was much easier and cleaner.

These potatoes have a lot of potential: just cut down on the oil & butter significantly. I used 1T of each & they were still more greasy than necessary. But the flavor & ease of thise dish are great with that one modification. I'll make them again, but definitely with way less butter & oil. Thanks for the recipe!

These are awesome, but way to much butter and oil. I think 1 tablespoon of each would be plenty. I used olive oil, fresh rosemary and about 1 tsp. kosher salt and 1/2 tsp. fresh ground black pepper. It's tempting to want to add garlic, but it's really wonderful the way it is!

I have made these potatoes twice now, and I seriously doubt I will ever use another recipe for roasted red potatoes! The first time I made them, I prepared the recipe as written, using a ziploc bag to mix it all up rather than a bowl and lining the pan with foil, as suggested by several other reviewers. This time, I used the same technique, but used olive oil in place of vegetable oil (still used the butter too!), and added some fresh parsley and chives from our garden to the mixture along with the rosemary, salt, and pepper. Oh my goodness, they turned out sooooo good! Served with steaks and a salad, and these were the perfect finishing touch to our meal. Thank you for sharing! This recipe is definitely a keeper!

Follow the recipe to a letter, and you get bland, undercooked potatoes. It took an hour to get fork tender in my oven. Three stars for the premise, but, with a few changes, it was a five-star side. I followed advice and substituted olive oil for the regular. I also added 1 tablespoon- yes, a full tablespoon- of garlic salt and a teaspoon of onion powder. These little additions meant the difference between an unremarkable side dish, and one we will make many times.

I used dried rosemary and regular potatoes and these were great. However, I like my potatoes to be crisp and browned so I ended up taking off the foil and cooking them for over an hour to get the crispness I wanted. Next time I may try broiling at the end so I won't have to leave them in for as long.

Tasty. These took about 40 minutes to cook at 450 degrees for us. I used olive oil (about 4 tablespoons total) rather than the butter/oil combination.

This recipe wasn't all that I had hoped. It was a good start, but it definitely needed a lot more rosemary in my opinion. After I made some changes (added garlic, poultry seasoning, and LOTS of pulverized rosemary) it was quite good, but prior to that, it was terribly bland.

have been asked repeatedly to make this when hosting dinner for friends. Quite scrumption. Careful not to overpower potatoes w/ seasoning - but I love rosemary potatoes, so can't really go wrong for me.

Really really easy to make, and came out delicious. A fantastic side to the lamb that I made.

I added 10 minutes to the baking time and added garlic and these potatoes came out wonderfully!! I tried the recipe again, lowering the oven to 350 degrees (I was baking meatloaf at the same time), adding a half hour to the baking time (for a total of one hour), and adding cut up asparagus during the last 20 minutes of baking. Also came out wonderfully!!

i followed the recipe instead of mixing it up in a bowl i cut up the potatoes shoved them in a zip lock added my oil butter and seasoning closed and shake really well and opened it up and put it in the baking dish come out perfectly mixed and one less dish to clean. i made this with another recipe from the site incredible cheese turkey meatloaf so freaking good together.

I loved this dish. I made it as stated except I used EVOO (thank you Linda McLean and MandySue) and I kicked the oven up to 450, because I like to really roast my vegetables. About mid-way through the cooking process I stirred the potatoes and put the tray on the bottom oven rack. Next time I will use more fresh rosemary. The potatoes had a slight crispiness to the outside and were tender inside. I love the combination of butter (please use real butter) and EVOO. Thank you Bellarouge--this recipe is in my 5-star Recipe Box!

simply AMAZING. i also added 1/2 tablespoon of garlic, and used olive oil. i suggest jane's crazy mixed up salt & pepper for added flavor. these are most definatley my favorite potatoes ever.

HEAVENLY!!!! They're greasy, but very flavorful! I threw a DASH of garlic salt over mine as well as the rosemary. These were fantastic and I will make them again for sure! Mine took close to an hour to cook, but luckily I planned my meal around that after reading the reviews...Thanks for the recipe!!

I omitted the butter and just covered the potatoes with olive oil. I added lots of fresh garlic. I loved the potatoes.

Made this before, and it is a very nice addition to a steak dinner, among others. I make it by slicing potatoes on my mandolin (cheap ones to be found, made of plastic). Slice about 1/4 inch thick, and also added yellow onion. I left out the butter to make it cholesterol-free, and eased back on the oil. I also switched out veggie oil, for a good, extra virgin olive oil. Put it all into a pouch, made from aluminum foil, and toss on grill, with steaks. You flip the steaks, you flip the pouch. Perfect every time!

This is a very easy dish to make & is exceptionally good.

I cook with rosemary alot because I love the flavor. I make these potatoes but I use olive oil instead of butter and vegetable oil and bake uncovered about 45 minutes, that way the potatoes get nice and crisp.

These were great. I cut the recipe in half, used the same amount of rosemary, used olive oil instead of vegetable, and added one minced garlic clove. I baked them covered for 30 minutes and uncovered for 20 minutes. I will be making these often. I would have given 5 stars but I added more flaver to the recipe.

This tasted amazing! Great recipe, follow the directions exactly as it says and it will turn out supurb. (I cooked it at 425* for 30 min since that is how long I had the chicken in and it turned out great)

My husband LOVES these. i did find they took approx twice as long as the recipe recommends to cook.

Perfect! These are out of this world delicious! I like baking them at 425 without a cover. They are so good!

Yummy!Easy! Add garlic if you like. (2 TBSP minced) To keep sodium down we used unsalted butter. Mix it all up in a gallon ziploc bag. Perfect.

I did half with dried rosemary and the other half with fresh rosemary. I liked it a lot better with the fresh but I will add more than 1T next time as it needed a little extra. Also, I microwaved the potatoes for a few minutes to lessen the cooking time.

I left the rosemary out because I was planning on having these under the 'Chicken Breasts in Caper Cream Sauce' recipe from this site. I figured the rosemary would change the flavor of the dish. It was delicious! I can't wait to try it with the rosemary another time!!

I did not care for this recipe. It had no flavor. I couldn't even serve them I resorted to boxed mac and cheese instead. I even tried to add garlic butter. try the honey roasted red potato recipe way better and still simple

Roasted anything with rosemary-how can you go wrong? So good and easy. I added a couple of cloves of minced garlic and a sprinkle of cajun seasoning.

These were really good -- made my kitchen smell great! A few changes I made: I used EVOO instead of canola oil, which I think made a huge difference in the crispiness of the potatoes. I also added some oregano in with the rosemary which tasted great. Will make this recipe again!

Tasty, but had to cook for an extra 30 minutes! I used dried rosemary instead of fresh. About 1 Tbsp of dries rosemary. I also replaced the vegetable oil with olive oil. For a little more flaovor next time I think I will add 2 Tbsp minced garlic.

I love this one too! One suggestion, if you like your potatoes a bit crispy, turn onto broil for the last 5-10 minutes, and they crisp up great. I had minced garlic (the kind you can buy in the big jars at Costco) and this recipe takes me 5 minutes to prepare! YUM

These are the best!! I used Olive oil in place of the vegetable oil. You need to cook them a bit longer than the recipe notes. The rosemary defintely adds great flavor. I have made these over and over again. One of my favorites. Thanks!

I have made this plenty of times. It is so simple and I have always get the best compliments! I also added garlic powder and minced garlic to it.

Not good. Edible, but the rosemary was too strong. That was all I could smell in the house! I like the idea though, and may try this replacing the rosemary with garlic.

I wanted to make this as a side dish tonight, but didn't have any red potatoes. I decided to go ahead and make them with regular potatoes, and I added some baby carrots (sliced lengthwise), and a clove of minced garlic. It turned out really good. I love the rosemary flavor! And the kitchen smells wonderful when it's cooking. I'm looking forward trying it with the red potatoes!

I am a director for Food Service at a public school and we make these for the students and they love them! We use olive oil and rosemary and parsley!

These were very good...I followed the recipe with just a couple of changes. I mixed everything together in a large bowl, stirred everything together, then put in the baking dish. I also added extra fresh rosemary. When they were done, they were pale and very soft. I took the foil off and browned them under the broiler to crisp them up a little. They turned out very well, and they were so simple to make. I served them with the Baked Salmon Filets Dijon (from this site...delish!) and steamed spinach.

Awesome! Wonderful flavor! just the right side dish for a filet mignon! I'll be using this recipe time and time agian..thank you!

The flavor was excellent. The butter makes the difference!

I loved it, just what I was looking for!

Great recipe! I didn't vary the ingredients (with exception to olive oil instead of vegetable oil), the time said 30 minutes or more, so I kept them in for about 45 minutes, stirring every 10-15 minutes. Just a note, I HAVE done a recipe very similar to this one that had you boil, then pan fry the potatoes. There is a difference in the texture of final product, but both are equally good. This one is a keeper:).

These were really yummy. I used olive oil, no butter. I put them in a zip lock bag with the flavored oil and tossed. I covered them for 20 minutes, then uncovered for another 10. They were perfect.

Perfect recipe,perfect side dish! Was very simple to make. I also added fresh garlic and more butter. I didn't add as much rosemary.The first time I made this recipe the rosemary over powered the potatoes. I also uncovered the potatoes for the last 5-10mins of the baking duration. My fiance loves these potatoes ...Thanks :)

It came out perfect and I impressed everyone!A delicious and quick sidedish

I thought these potatoes could have used a bit more flavor. I added fresh chives and wrapped them in foil and cooked them on the grill. They were good, but not great.

I absolutely love this recipe. It does seem to take a little longer to cook, probably because I don't bother covering them. I do add a bit of fresh thyme and granulated garlic as well. Thanks, Bellarouge!

These were a great compliment to the stuffed pork chops I made and took no time at all! They were wonderful the night I made them and great for leftovers the next day too!

These were good; the rosemary was a bit subtle andI felt needed a bit more spices to jazz them up. I didn't like the soft texture. I even stuck them under the broiler but they didn't crisp up very well. I think I'll go back to my usual potatoes.

I would make these again. Easy and flavorful. The cooking time was appropriate for me, but I did cut the potatoes into smaller wedges (about bite-sized). I thought there was too much of the butter/oil combination and will use less next time.

I love this recipe. A friend made it for us and I had to make it myself. I used white potatoes and it turned out great. Also, I added some chopped garlic cloves to the mixture and I used garlic olive oil. Thanks for the great recipe.

i used yukon golds and did cut them into wedges, used olive oil instead of vegetable oil, and added garlic powder. they came out perfectly.

This recipe is so good. It replaced our boring parsley-butter red potatoes. Company loves it and it has a wonderful aroma.

Everyone loved these!

This was a very good sidedish. I tossed the potatoes with the butter and oil in a ziploc bag prior to placing them in the dish. I think this coated them more evenly. Would definitely make again!

Simply wonderful! This is an excellant sidedish and so easy to prepare.

Outstanding - easy, classy & delicious

Good potatoes, but be very careful with the rosemary as it is easy to go overboard. But a plus to any menu.

We loved these potatoes!! These will be made regularly in my home.

We love this recipe! I halve the amount of butter/oil (so 3T total) & pour the herbs, salt & pepper right into the butter/oil in a bowl. I put the potatoes on top, stir & put in a foil-lined pan. Bake @ 425 for 40 minutes! Yum :)

This was my first time making red potatoes, and they came out great. Probably just because I'm pregnant, I added sliced mushrooms to them. I ate almost all of them by myself.

This was a very good recipe. A tip for people using dried rosemary and not fresh rosemary - use less than the recipe calls for. Use about half a tablespoon instead of a whole tablespoon. Instead of baking these, I boiled the potato wedges for 10-15 minutes, then moved them to a skillet at medium high heat with just the oil and butter. Let them get browned there for about twenty minutes, then add the garlic and rosemary and salt. Cook for about another five minutes and it should come out great. It's also slightly faster than baking. I made it this way tonight and everyone loved it and went back for seconds.

Did not care for. To much oil.

I did NOT like this recipe. Too much rosemary for my taste.

Simple and delicious!

very good! I used olive oil instead of vegetable oil, and instead of plain table salt, I used a wonderful product called "Jane's Krazy Mixed-Up salt". It's the most delicious seasoned salt ive ever had! I am a big advocate of using seasoned salt in place of regular salt, as it adds so much more flavor.

This is a great recipe and very easy! Fixed it for friends last night and they loved them. The fresh rosemary really made it taste wonderful!

I was looking for something to serve with grilled pork... the potatoes were excellent! I used olive oil instead of vegetable oil and it was great.

Delicioso!!! Yummmmy and super easy to make. Takes some time in the oven though. I think it could use a bit more salt and a little less oil/butter. Careful not to add too much rosemary, it could kill it.

I made this as a side dish to Alaskan King Crab legs and it was a hit. My boyfriend claimed it was the best potato dish he has ever had. I doubled the rosemary, and added a tiny bit more at the end of cooking for added color.

VERY EASY! Served this with Pork Loin stuffed with spinach and my parents raved! Mom asked for the recipe! The house smelled wonderful!

I love this recipe and make it all the time to accompany salmon or steak. These potatoes always turn out great and my friends love them!

These were wonderful! Hubby preferred the rosemary to be VERY finely chopped and I baked them for an additional 10 minutes uncovered.

these were really good and really easy. mine cooked in 30 min no problem. but I would take the foil off the last five minutes next time so they're a little darker and crispy. excellent recipe!

This recipe is OK but nothing special, and not a lot of taste.

Came out great allthough I had to keep the potatoes in the oven for an hour and a half(!) until they were ready. (and not half an hour as it says in the recipee)

This is a great fast and easy side dish.I put all ingredients into zip bag and squeeze bag to coat potatoes well,then put into pan.I also used olive oil and added fresh garlic.Other herbs work well here also.

EXCELLENT!!!

Too bland for my taste. Need more spices. I cooked them 15 minutes longer because they were still crunchy.

Loved this recipe. I did add Dill and Garlic to the mixture. I used Olive Oil in place of the vegetable oil. Also, I let the butter, oil, Rosemary, Dill, and Garlic simmer in a saucepan while cutting the potatoes until I was done and ready to pour the mixture over the potatoes

Love these! I usually have to cook longer (like 45 min) in order for these to get kind of crusty like I like them. I use olive oil instead of vegetable, and the amount of oil and butter is enough to do twice or three times the amount of potatoes called for (in my opinion). I often use dried italian herbs instead of the rosemary if I don't have any and it's really good!

These were very delicious! A little greasy for my liking so next time I will cut back on the butter/oil. But very basic, easy and great flavor! I did have to bake much longer than it said so not sure about that.

Delicious!! I baked them longer, too, but I think it depends on how you like your potatoes. I like mine soft. My husband ate the leftovers for breakfast and thought they tasted better the next day!

The aroma will bring in "customers" faster than any dinner bell! I made mine on top of the stove as it is over 90 outside and didn't want to heat up the kitchen! Sliced them 1/4" thick and cook in boiling water for abt. 20 min. Drain thoroughly. Melted 2 Tbsp. of butter and added a crushed garlic clove until cooked. Add the sliced potatoes, finely chopped rosemary (abt. 2 sprigs) and some chicken broth. (Start w/ 1/2 c. and "eyeball" it.) You just want it to be nice and moist. S & P to taste. Wonderful!