Roasted Potatoes with Rosemary

close potatoes

Home cooked food is nutritious and delicious! I used regular Russets for this recipe since that’s what I had on hand, but you can also use Fingerling, Yukon Gold, or Purple potatoes. This dish takes little effort to put together and it makes an impressive little side dish for fish, chicken, pork, or beef.

Roasted Potatoes with Rosemary
Prep time
Cook time
Total time
Serves: 4
  • ¼ cup of olive
  • 8 small russet potatoes, washed and cut into eighths.
  • 1 teaspoon paprika
  • 1 tablespoon rosemary, coarsely chopped
  • salt and pepper to taste
  1. Preheat the oven to 400 degrees. Place olive oil, potatoes, paprika, rosemary in a bowl. Add the potatoes and toss until they are coated.
  2. Transfer potatoes into a shallow casserole dish and roast for 1 hour or until desired crispness is reached. Flip potatoes every 20 minutes for even browning. Salt and pepper to taste.

Comments are closed.