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Oven Roasted Rosemary Potatoes


Rate this recipe 2.6/5 (13 Votes)
Oven Roasted Rosemary Potatoes 1 Picture


  • 4 Lge Potatoes
  • 1/4 Cup Butter
  • 1 Clove Garlic - crushed/minced
  • 1/2 Tsp Rosemary - dried
  • Salt & Pepper to taste


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 450 F.

Step 2

Thinly slice the potatoes. Rinse and pat dry. Place sliced potatoes in a large bowl.

Step 3

Melt butter in a pan. Add garlic, rosemary, salt and pepper. Saute for about 5 minutes over MED heat.

Step 4

Pour butter mixture over potatoes and toss to coat.

Step 5

Grease a 10 inch pie plate. Layer potatoes 2-3 layers. Drizzle with any remaining butter from the bowl.

Step 6

Bake for 30 minutes or until crispy on top.


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  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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