Rating: 4.61 stars
165 Ratings
  • 5 star values: 114
  • 4 star values: 40
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0

Simple, yet delicious! These potatoes, when young, are so good by themselves they don't need anything else. This would be great as a breakfast side dish.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • In a hot skillet, melt the butter. Stir in rosemary, salt and pepper. Coat potatoes evenly with the melted butter. Arrange the potatoes in a single layer on a baking pan.

  • Bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes. Toss them occasionally to ensure that they brown on all sides.

Nutrition Facts

229 calories; protein 3.5g; carbohydrates 28.9g; fat 11.7g; cholesterol 30.5mg; sodium 414.2mg. Full Nutrition
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Reviews (126)

Most helpful positive review

Rating: 5 stars
10/03/2006
This dish deserves 2 separate scores - 1 score when I cooked it following directions and another when I made some additions. Following directions - it scores a 3. Good, but not great. However, with several additions it gets a solid 5! Before adding the potatoes to the butter, I added onions, garlic and some red pepper and cooked until soft. Then I added the potatoes & rosemary, salt & pepper then cooked for about 10 minutes on the stove before placing in the oven. At the end of the baking time, I broiled them for a few minutes so they were nice and crispy. A huge hit! Read More
(236)

Most helpful critical review

Rating: 2 stars
10/29/2003
These poor potatoes were'nt just "swimming" in oil- they were drowning! The recipe doesn't mention that you need to put these in a SHALLOW baking pan or on a cookie sheet. Otherwise they just don't turn that "golden brown" in the time allotted. I ended up having to pour off all the oil transfer them to a cookie sheet and put them under the broiler for a few minutes in order to get them to brown. The rosemary flavor was nice. Way way too oily for my taste but if you like oily things you might like it. Read More
(21)
165 Ratings
  • 5 star values: 114
  • 4 star values: 40
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/03/2006
This dish deserves 2 separate scores - 1 score when I cooked it following directions and another when I made some additions. Following directions - it scores a 3. Good, but not great. However, with several additions it gets a solid 5! Before adding the potatoes to the butter, I added onions, garlic and some red pepper and cooked until soft. Then I added the potatoes & rosemary, salt & pepper then cooked for about 10 minutes on the stove before placing in the oven. At the end of the baking time, I broiled them for a few minutes so they were nice and crispy. A huge hit! Read More
(236)
Rating: 5 stars
08/16/2006
A really great recipe. I love how the potatoes are begun and finished in about half an hour, with no pre-boiling required. I used red potatoes and they turned out great. I also heated the pan in the oven while I was preparing the potatoes, and then dumped them into the hot pan - it makes them crisp all over and prevents sticking. Thank you for sharing. Read More
(128)
Rating: 5 stars
07/24/2003
Excellent recipe! Good food doesn't have to be complicated. This recipe is simplicity at its finest. (Oil?... There IS no oil called for in this recipe. Baking pan DOES imply shallow pan. Too many recipes fail because they are not followed correctly.) Read More
(84)
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Rating: 5 stars
07/20/2007
Delicious! I did half olive oil/half butter and I roasted for twice the amount of time, with frequent stirring, because I love my potatoes crispy. Served them in Caesar Chicken Potato Salad from this site. Read More
(28)
Rating: 2 stars
10/29/2003
These poor potatoes were'nt just "swimming" in oil- they were drowning! The recipe doesn't mention that you need to put these in a SHALLOW baking pan or on a cookie sheet. Otherwise they just don't turn that "golden brown" in the time allotted. I ended up having to pour off all the oil transfer them to a cookie sheet and put them under the broiler for a few minutes in order to get them to brown. The rosemary flavor was nice. Way way too oily for my taste but if you like oily things you might like it. Read More
(21)
Rating: 5 stars
07/04/2006
These were GREAT! I added (sorry...I know people hate this BUT green bell (needed to use them up) garlic diced onions (which I added in while melting the butter) AND some bacon bits (again needed to use up and Italian Seasoning. They were very easy quick and yummy!! (Many recipes wanted me to boil the potatoes etc....might as well make MASHED if I'm going to do THAT) ha ha Anyway this recipe was just what I was looking for as I get sooooo tired of mashed potatoes twice baked etc. etc....(however that COWBOY MASHED POTATOES looks interesting):) Thanks a bunch for just the recipe/idea I was looking for!! Read More
(20)
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Rating: 3 stars
02/12/2006
These potatoes are good, but I am not sure the butter added enough flavor to justify the added fat the butter supplies. I made my potatoes in a stone ware roasting pan. I baked 20 minutes at 350 and 10 minutes at 450 due to the roast I cooked. The potatoes did crisp nicely. I don't know if this was because of the stoneware or the butter though. this was the first time I used a stoneware pan to make potatoes. I think I will continue to make with olive oil as I feel this is healthier. Read More
(19)
Rating: 5 stars
10/05/2003
Very tasty lunch side dish! I used parsley instead of rosemary though. Read More
(19)
Rating: 3 stars
05/31/2015
Very oily was my first reaction when making these. Don't get me wrong I love butter but this was just too much and did nothing to complement the dish. I will try try again using less butter. Thank you for the recipe djfoodie. Read More
(15)