Crispy Rosemary Potatoes



This is a very tasty recipe for baked rosemary potatoes.  My husband and I loved this recipe and will make it again.  It’s from the cookbook “Cook This!  Not That!”.  Fresh rosemary is best here.  Makes 4 servings. 



  • 1 1/2 lbs. red potatoes, cut into 3/4″ chunks
  • 1 Tbsp. olive oil
  • 1 Tbsp chopped fresh rosemary
  • Salt and black pepper, to taste



  1. Preheat oven to 425°F.
  2. Toss the potatoes with the oil, rosemary, and a generous amount of salt and pepper.
  3. Spread out evenly on a baking sheet.
  4. Roast until brown and crispy on the outside and tender inside, about 30 minutes. 
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