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Roasted Rosemary Red Potatoes

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Roasted Rosemary Red Potatoes

Course Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 197kcal


  • 2 pounds baby red potatoes
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried rosemary


  • Preheat oven to 450 degrees F. Spray a large baking sheet (or two half sheets) with nonstick cooking spray; set aside.
  • Clean and cut potatoes into 1-inch cubes. Place potatoes in a large bowl or resealable gallon-sized bag.
  • Toss potatoes in olive oil and spices until evenly coated. Spread potatoes in an even layer in prepared pan(s).
  • Bake for 25-30 minutes, gently stirring halfway through, or until potatoes are golden brown and tender.


MFP: MFF Roasted Rosemary Red Potatoes
June 2021


Serving: 3.6ounces | Calories: 197kcal | Carbohydrates: 35.1g | Protein: 4.1g | Fat: 4.5g
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