Rosemary Potatoes

Everyone loves a good potato….unless your on one of those low carb diets. As you will learn on this blog I am pretty anti-diet. I truly believe that if you want to change your weight and your health you have to change your lifestyle. I won’t go on a rant about that here because this post is about potatoes.

I am a big fan of all things potatoes. Fried, mashed, slivered, diced, I will eat them any way they are cooked. My all time favorite way though is to bake them with olive oil, fresh rosemary, and salt. Honestly, if you have not planted rosemary in your garden yet go and do it right now. This is the best herb to have fresh and on hand. Dried rosemary doesn’t give the same flavor to things as the fresh stuff does. I live in an apartment and I have some growing on my small back deck. Its worth it.

This roasted potato recipe is super easy and I highly recommend making them ASAP.

Rosemary Potatoes

  • Servings: 4 servings
  • Print

Prep Time: 10 minutes

Cook Time:  20-24 minutes

 Servings: 4 servings


1 bag of multicolored small potatoes or red potatoes

2 TBSP olive oil

3 sprigs of Rosemary (leaves diced)

½-1 tsp salt (depends on how salty you like potatoes)


  1. Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Cut up the potatoes into ¼ inch pieces and put them in a bowl.
  3. Coat them in olive oil, sprinkle in rosemary leaves, add salt and toss together.
  4. Spread out on the pan and roast for 30 minutes.

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