Red Potatoes Roasted with Rosemary

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When I was in college I worked at the fanciest restaurant on Brigham Young Universiy campus: the Skyroom Restaurant. I was a prep chef in the back in the early mornings- and I loved it! That was where I first found a love for designing fruit trays and learned some food styling. One of the sides they served was a roasted red potato dish. Although this recipe is quite different than theirs, I think of them anytime I throw together olive oil and red potatoes.

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Red Potatoes Roasted with Rosemary


8-10 red potatoes, sliced or quartered

3 sprigs of fresh rosemary

garlic salt and pepper - for sprinkling on top

olive oil for drizzling under and over the potatoes


Preheat over to 425 F degrees. Drizzle olive oil over a baking sheet (with a lip). Place potatoes on top. Drizzle again with olive oil. Using a knife or cooking scissors, chop the needles off of the rosemary branch and sprinkle all over the potatoes. Next sprinkle with garlic salt and pepper to taste.

Bake for 15 minutes. Then turn down the temperature to 350 and bake for 10-15 more minutes.

Stir around potatoes and sprinkle with salt, if desired.

Click here, for a printable version.

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Hillary HessComment