Rosemary Potatoes

Roemary Potatoes

Roasted Rosemary Potatoes

Rosemary Potatoes are best when made with Yukon Gold potatoes. Its waxy moist flesh and sweet flavor make it ideal for boiling, baking and roasting. It’s light colored, blemish free skin and it’s golden color when the potato is sliced open are its main characteristics. This recipe calls for fresh rosemary, however, in a pinch you can use dried rosemary. Always wash the potatoes no mater how clean they look,



8 Yukon Gold potatoes, cut in half or quartered if large.
1 tablespoon fresh rosemary, removed from stem
1/4 cup extra virgin olive oil
Sea salt and fresh ground black pepper to taste

1   Preheat oven to 350 degrees F (175 degrees C).

2   In a large bowl, combine the potatoes, rosemary, olive oil, sea salt and fresh ground blackpepper. Toss well to coat.

3   Spread evenly onto foil lined cookie sheet and bake in preheated oven for about 35 minutes, until they are golden brown on the outside

Servings Per Recipe: 4

Calories about 275
Protein 5g
Total Fat 14g
Sodium 15mg
Potassium 770 mg
Carbohydrates 44g
Fiber 4g

It you enjoyed this article, please share it with your friends by clicking on the buttons below the article. You can follow this blog by clicking on NetworkedBlogs in the lower right corner of this page, Thanks.

Eat Healthy, Laugh Often and Enjoy Life~

Healthy Food choices


Eat Healthy, Laugh Often and Enjoy Life~

Healthy Food choices

This entry was posted in Recipes From Around The World and tagged , , , , , , , , , . Bookmark the permalink.

6 Responses to Rosemary Potatoes

  1. Amy

    Oh, my mouth is just watering looking at that picture! I’ll try out this recipe very soon. I’ve got a little struggling rosemary plant that I’ve been trying to coax to live through the winter. Maybe I could trim it back a little . . . thanks, Chef, for another great recipe!
    Amy recently posted..Travel snaps: a trip to St. Louis, Part IMy Profile

    • The one I have in the kitchen keeps getting “trimmed back a little” I hope we make it to spring.
      I hope you continue to share your recipes on the UBC face book page. Many people do keep going.
      William H Chaney recently posted..Rosemary PotatoesMy Profile

  2. Nanette Levin

    Sounds delightful. I can’t believe I still have herbs hanging on outdoors with this harsh winter we’ve had, but Rosemary is among them, so I will enjoy harvesting some fresh for this simply, tasty recipe. Thanks for sharing.
    Nanette Levin recently posted..Consider including sage as a hearty, tasty and fun perennial in your gardenMy Profile

    • Wow, well rosemary is an evergreen, and I have seen some in the San Francisco area that are used as hedges
      in backyards, but in our kind of weather, you are lucky. I always take a plant indoors for the winter. Over
      the years I have replaced windows in my house to the point I have three bay windows now, lots of room for
      herbs to “winter it out”
      William H Chaney recently posted..Rosemary PotatoesMy Profile

  3. Oh yes… now you are talking. Prime slow roasted shoulder of lamb and a few of these delicious lovelies to accompany, I love to use herbs when I am roasting potatoes and vegetables. Thanks so much for sharing :)
    Anita-Clare Field recently posted..Greek Style Octopus – Stewed In Red WineMy Profile

    • Roast lamb and rosemary potatoes, add a glass of nice red wine, fresh baked
      baguette with rich creamy butter, Overlooking a grape vineyard perhaps.
      I can picture it so vividly…food is another of those gifts from the Gods
      to be totally enjoyed. :)
      William H Chaney recently posted..Roasted Potatoes With Dill SauceMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge