Tuesday, February 19, 2013

Rosemary Potatoes - Oven Roasted

Convection Oven Recipe

New Red Potatoes * (whatever quantity desired)
Olive oil (enough to cover potatoes)
½ to 1 teaspoon dried rosemary or 1 sprig fresh
Wash potatoes.  Remove any eyes or bad spots and halve or quarter as desired – all potatoes should be about the same size for even cooking.
Dry potatoes and toss with olive oil - enough to cover all sides.  Spread potatoes in a baking pan large enough to form a single layer.  Sprinkle with freshly ground salt and pepper.  Crush dried rosemary or mince fresh and toss with oiled potatoes. (don't overdo the rosemary - less is better than more)
Place baking dish in preheated oven at 400 degrees.  If using a convection oven – use the roast setting.  Potatoes will be nicely browned and crisp on the outside, but moist and tender on the inside in 30 to 45 minutes.  Keep an eye on them and they are done when  fork tender.  It may take longer with a conventional oven, and they may need turning partway through the cooking process.
*Yukon Gold potatoes are good done this way, also.


  1. I love potatoes prepared this way. In the summer, I cut the potatoes smaller (quartered or eighth'ed) and put them, oil and fresh rosemary in individual foil packets to cook on the grill. When you open the packets, the aroma is great.

  2. Oh, I agree! - come summer - I will be sharing some of my favorite ways to cook on the grill - including using foil. Thanks for sharing your way of doing this.