Rosemary Red Potatoes
(28)
  • Number of Servings: 1
Ingredients
3 red potatoes, scrubbed and cut into wedges1 tablespoon and 1-1/2 teaspoons margarine (use vegan for v)1-1/2 teaspoons rosemary salt and pepper to taste
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place potatoes in a 9x13 inch baking dish. Drop butter in the middle and sprinkle with rosemary, salt and pepper. Cover with aluminum foil.
3. Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.

Note: Replace potatoes with half a bag of baby carrots for Rosemary Carrots.

Makes 2 servings.
Nutritional Info Amount Per Serving
  • Calories: 184.3
  • Total Fat: 8.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 200.7 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.9 g

Member Reviews
  • DRAGONHAWK
     I use olive oil not margine. I also use 2 small red potatoes and cut up 2 regular carrots. The mixture is of the two is great. - 5/14/08
  • AZURELITE
     Used olive oil, wrapped individually in foil, baked on the bbq! Easy & something special for company. - 9/3/11
  • ANUSCHKA9
     I used fresh rosemary from the herb garden on my deck. The dish was simple, elegant and fragrant. - 7/4/11
  • LATOFIA
     I used olive oil instead of margarine and it was still good. - 1/3/11
  • CORNWALLCATE
     I'm making this along with "braised cabbage, carrots & parsley"as a side dish for St. Patrick's Day. - 3/13/10
  • LIFENPROGRESS
     This sounds delicious! We love potatoes in my house! - 5/14/09
  • BREN0412
     Very good! Ours needed a little longer to cook but maybe next time we need to cut the pieces smaller. Very tasty! - 5/6/09
  • CD3422277
     My family loves garlic, so of course I added some fresh pressed. - 3/7/09
  • ROBBIEDINKY
     I cut my potatoes up smaller, use olive oil and add some fresh chives (about 1-2 tbsp) from my garden. Family loves it. - 8/2/08
  • FRANCHESKIA
     great side. added a sprinkle of parmesean chees - 8/2/08
  • CD1995858
     I also used olive oil instead of margerine and my family loved it. Will try adding the carrots when I make it tonight. Quick, easy, and yummy. What more can you ask for. - 6/2/08
  • FXYBLU
     This is always a fast mover when served . . . also used fingerling potatoes. - 5/14/08
  • MALACHAI7
     This sounds so delicious, I just have to make it for dinner tonight. Thanks! - 3/31/08
  • NANAMADRE
     I've been making this for a couple of years, just potatoes, just carrots, or mixed vegetables, and they are all good. - 1/30/08
  • GILLIN_420
     simple and easy sidedish for any meal!! - 1/29/08
  • KARICHELLE
     This recipe was easy and tasty. The potatoes needed a bit more cook time than the recipe calls for. I cooked them for almost 45 minutes before they were tender. This also makes a lot of potatoes, so you might want to reduce the recipe down to 2 potatoes if you don't want a huge side dish. - 1/18/08
  • ARSBECK
     excellent! - 12/5/07
  • TRACYESA
     I am happy to add this recipe to my 'arsenal' of healthy potato choices. They were well cooked and very flavorful! - 7/19/07
  • SCHNOOGLES
     We love it! It has even replaced mashed potatoes at holiday dinners - which is unfathomable among my family! - 5/10/07
  • MOONBUCK
     Men of the family loved this - only difference, I added mushrooms and drizzled olive oil instead of margarine. - 3/21/07
  • SLCOLMAN
     Traditional style food - tasty! - 3/19/07
  • GLASSHEART68
     I love red potatoes and they add a bit of different color to the plate. I wish it was more calorie friendly, but eating "free" or low calorie items will help keep you in your calorie intake. A great summer salad for the deck! - 3/15/07



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