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Oven Roasted Red Potatoes with Rosemary and Garlic


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Rate this recipe 4.5/5 (37 Votes)


  • 1 1/2 lb small new red potatoes (about 15), scrubbed and dried
  • 1/4 cup extra-virgin olive oil
  • 4-6 cloves garlic, crushed
  • 1 tablespoon fresh or 1 teaspoon dried rosemary
  • kosher salt
  • pepper


Adapted from


Step 1

Pare a narrow strip of peel from the middle of each potato.

In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well.

Then season vegetables with kosher salt and pepper.

Transfer the potatoes to a shallow baking pan and roast at 350 degrees until potatoes are tender when tested with the tip of a knife.

Serve hot. These can also be chilled and served with fried chicken or ham.

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