Rosemary Roasted Potatoes

5 from 5 votes
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Rosemary Roasted Potatoes - the easiest and best roasted potatoes with garlic, rosemary and butter. A perfect side dish for everything!

Easy and quick rosemary roasted potatoes with garlic, rosemary and butter.
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Last weekend, I went up to the bay area to attend a good friend’s wedding.

The wedding was set in the beautiful seaside town of Santa Cruz, in a nice resort by the tea.

The wedding was beautiful and the food was amazing.

I had a ton of fun.

Easy and delicious homemade roasted potatoes with garlic, rosemary and butter.

One of the items served was the amazing rosemary roasted potatoes.

Little red and yellow color baby potatoes perfectly roasted with crisp skin, infused with the aroma of rosemary, olive oil and butter.

I absolutely enjoyed the side dish.

Rosemary roasted baby potatoes close up.

Back to Irvine this week, this rosemary roasted potatoes recipe is the first thing I made for little G. He loves baby potatoes.

I served them with his favorite Baked Honey Barbecue Chicken thighs and he finished everything on the plate.

Try this side dish, it goes well with everything!


Frequently Asked Questions

How many calories per serving?

This recipe is only 198 calories per serving.

Rosemary roasted potatoes cut in half and poked with a fork.

What To Serve With Rosemary Roasted Potatoes

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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5 from 5 votes

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes – the easiest and best roasted potatoes with garlic, rosemary and butter. A perfect side dish for everything.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 3 people
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Ingredients  

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 lb (450g) baby potatoes
  • 1 tablespoon rosemary, chopped
  • 1/4 teaspoon salt
  • rosemary sprigs, for garnishing

Instructions 

  • Preheat the oven to 375°F (190°C).
  • Combine the olive oil, butter, garlic, baby potatoes, rosemary, and salt in a cast-iron skillet or baking pan. Cover with a sheet of aluminum foil to prevent the garlic from over-browning.
  • Bake in the oven for 40 minutes, or until the skin is crisp and the insides of the potatoes are fork-tender. Garnish with rosemary sprigs and serve immediately.

Nutrition

Serving: 3people, Calories: 198kcal, Carbohydrates: 28g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 10mg, Sodium: 204mg, Potassium: 656mg, Fiber: 4g, Sugar: 1g, Vitamin A: 141IU, Vitamin C: 31mg, Calcium: 33mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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1 Comment

  1. Ellen Scott says:

    I love baby potato, too! I am so excited when you shared this recipe and it show me other your recipes for baby potato . Well seem like my family will eat a lot potato this week :)