Rosemary Potatoes



Serving size

about 1 cup potatoes
45 Minutes

This recipe can easily be multiplied but you will need to use multiple pans. If the pan is too crowded the potatoes will steam instead of roasting. Leftovers are fair – reheated potatoes will not be as crispy.

Rosemary Potatoes


3 quart Water
12 ounces Red potatoes
1 tsp.. Unsalted butter
1 tsp. Olive oil
1 clove Garlic, raw (minced)
2 tsp. Dried rosemary
1/8 tsp. Salt
1 to taste Black pepper


Preheat oven to 325° F.

Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters.

Place potatoes in a roasting pan large enough so that they are not crowded.

Put the butter and olive oil on top and sprinkle the garlic, rosemary, salt and pepper over the potatoes.

Place the pan in the oven and roast for about 25 -30 minutes. As soon as the butter has melted stir the potatoes and then stir them gently about every five minutes.

They are done when they are slightly crisp on the outside (about 20 - 25 minutes).

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Rosemary and potatoes are just made for each other. This is a quick and easy fresh recipe. If you’re really in a hurry, place the potatoes in the microwave for 1 minute on high. Turn them and then microwave on high for a second minute. Remove and let cool for a minute or so. Cut into chunks and then proceed with the third step, putting the potatoes in the roasting pan with the other ingredients.

"Without the potato, the balance of European power might never have tilted north."

Michael Pollan, Author