Simple and delicious recipe for rosemary-kissed roasted red potatoes.

KIY
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Ingredients

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

Instructions Checklist
  • Preheat oven to 450 degrees F (250 degrees C).

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  • Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.

  • Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

227.2 calories; 4.3 g protein; 36.4 g carbohydrates; 0 mg cholesterol; 596.3 mg sodium. Full Nutrition

Reviews (459)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2006
I've been doing something very similar to these for several years now. If you like your potatoes crispy, after chopping them, dry them thoroughly on paper towel before adding the oil. I put the potatoes in a gallon ziploc bag, then add about 1.5 T of extra virgin olive oil. Generally speaking, the less oil you can use, the better the result. after tossing the potatoes in the bag with the oil to coat, add the herbs. I use dried Herbs de Provence, but almost any herb or blend will work, and kosher salt. Those on reduced sodium diets can omit the salt and add a bit more herbs. Toss to coat again. I also I use a dark cookie sheet lined with Aluminum foil. When opening the bag, dump the potatoes on the foil lined sheet, but DON'T dump the excess oil in the bag onto the sheet. The dark sheet absorbs heat and transfers it to the aluminum foil, and the aluminum foil itself provides easy cleanup. Bake for 20 minutes initially on 450° on the middle rack Then take the pan out of the oven, and gently turn the potatoes. This will keep them from sticking to the foil later. Reduce the heat to 400° and cook for another 15 minutes. A convection oven will yield a bit crispier results, but with only a small reduction in cooking time. Don't open the oven except to turn the potatoes. Read More
(1663)

Most helpful critical review

Rating: 3 stars
11/12/2005
This recipe is a good place to start from. However, after some trial and error, I would suggest some tweaks. I added garlic powder, italian seasoning and a little parmesan cheese to the mix. I also used olive oil (they needed more then 2 T). I doubled the cooking time(I like mine crispy on the outside) and gave them a stir about half way through cooking. I had fresh rosemary on hand so I used that instead of dried. Also, I've found I have better luck with keeping them from sticking and getting them crispy if I use a metal baking pan (rather than glass). Read More
(774)
695 Ratings
  • 5 star values: 442
  • 4 star values: 212
  • 3 star values: 32
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
12/09/2006
I've been doing something very similar to these for several years now. If you like your potatoes crispy, after chopping them, dry them thoroughly on paper towel before adding the oil. I put the potatoes in a gallon ziploc bag, then add about 1.5 T of extra virgin olive oil. Generally speaking, the less oil you can use, the better the result. after tossing the potatoes in the bag with the oil to coat, add the herbs. I use dried Herbs de Provence, but almost any herb or blend will work, and kosher salt. Those on reduced sodium diets can omit the salt and add a bit more herbs. Toss to coat again. I also I use a dark cookie sheet lined with Aluminum foil. When opening the bag, dump the potatoes on the foil lined sheet, but DON'T dump the excess oil in the bag onto the sheet. The dark sheet absorbs heat and transfers it to the aluminum foil, and the aluminum foil itself provides easy cleanup. Bake for 20 minutes initially on 450° on the middle rack Then take the pan out of the oven, and gently turn the potatoes. This will keep them from sticking to the foil later. Reduce the heat to 400° and cook for another 15 minutes. A convection oven will yield a bit crispier results, but with only a small reduction in cooking time. Don't open the oven except to turn the potatoes. Read More
(1663)
Rating: 3 stars
11/12/2005
This recipe is a good place to start from. However, after some trial and error, I would suggest some tweaks. I added garlic powder, italian seasoning and a little parmesan cheese to the mix. I also used olive oil (they needed more then 2 T). I doubled the cooking time(I like mine crispy on the outside) and gave them a stir about half way through cooking. I had fresh rosemary on hand so I used that instead of dried. Also, I've found I have better luck with keeping them from sticking and getting them crispy if I use a metal baking pan (rather than glass). Read More
(774)
Rating: 5 stars
01/09/2004
I used olive oil and fresh rosemary for this recipe. Place all the ingredients in a ziplock bag to coat thoroughly and then place on the cooking sheet. Also baked for closer to 35 minutes instead of 20 minutes. Delicious recipe and goes so perfectly with steaks or roasted chicken. Read More
(396)
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Rating: 5 stars
11/10/2003
These are so good and couldn't be easier to make. This recipe also works well with regular potatoes. I don't tend to measure what I am using. To cut fat I make sure I use just enough oil to coat the potatoes and spray the baking sheet with spray. Read More
(125)
Rating: 5 stars
01/24/2008
This is almost exactly how I cook my husband's favorite - sea salt rosemary potatoes. Mine is even simpler - just add generous amount of good extra virgin olive oil,red potatoes, sea salt and fresh rosemary to a big baking dish, mix well and bake on 450F,then reduce to 400F. Healthy, simple and absolutely delicious! Read More
(97)
Rating: 5 stars
10/22/2005
Thought I had the best recipe for roasted potatoes already...I was wrong. This is great. I thought a whole tsp. of salt seemed like a lot, but used it all anyways, and it was perfect. A lot of the comments said that these potatoes looked really bland so they added a bunch of spices. However, my old recipe was similar to the ones they made up, and I think the extra spices take away from the simple rosemary flavour. Read More
(81)
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Rating: 4 stars
09/06/2002
I like to use fresh herbs for this recipe and olive oil and some lemon juice. It is easy and has a nice flavor. Some other additions are garlic powder and parsley too! Read More
(71)
Rating: 5 stars
01/09/2004
Very yummy and crunchy on the outside, soft on the inside. It does take longer than 20 minutes though. I think I usually keep them in for about 40-45 minutes. **variation** - sometimes I add dried onions, garlic salt, and all kinds of herbs from my herb garden to spice it up a little. Sprinkle the dried onions on tope before placing in the oven. Read More
(57)
Rating: 4 stars
04/23/2008
These are really good! I usually sub Herbs de Provence for the rosemary but otherwise stick to the recipe and they turn out flavorful. They do stick to the foil though. After making these 4 or 5 times I went in search of a different recipe because I wanted something that didn't dry out as badly or stick to the foil. They are good but tasted basically the same as my home fries I make on the stove-top and not so much like the roasted potatoes I get in restaurants and love. I have now taken some techniques from another recipe and use them with this one. Here's what I suggest: Use baby potatoes and cut each in half. Simmer halved potatoes for 6-7 mins to soften and infuse with moisture so they don't dry up during baking. Line the baking sheet with foil and drizzle olive oil over the foil to lightly coat then place each potato half on the foil cut-side down. Brush potatoes with excess olive oil from the pan then season and bake. Now my potatoes turn out PERFECT every time -- nicely carmelized crispy skin soft on the inside not at all dry and they don't stick to the foil! Read More
(50)