Bella's Rosemary Red Potatoes

    Bella's Rosemary Red Potatoes

    (515)
    17saves
    40min


    501 people made this

    About this recipe: The simplest, most elegant side dish ever! This is the best way to impress guests without any extra effort. Substitute 1 teaspoon dried rosemary if you do not have fresh rosemary. Bon appetit!

    Ingredients
    Serves: 4 

    • 6 red potatoes, scrubbed and cut into wedges
    • 3 tablespoons butter, melted
    • 3 tablespoons vegetable oil
    • 1 tablespoon chopped fresh rosemary
    • salt and pepper to taste

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 190 C / Gas 5.
    2. Mix together melted butter and oil, then pour into a 20x30cm baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt and pepper. Cover with aluminium foil.
    3. Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.
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    Reviews & ratings
    Average global rating:
    (515)

    Reviews in English (512)

    by
    239

    I've made this recipe many times and it is great! I altered it a little by adding 2 sliced yellow onions and 2 cloves of sliced garlic. I mix the potatoes, onions and garlic in a large bowl with the olive oil, salt, fresh ground pepper and fresh rosemary. Then I line a roasting pan with foil, spray it with Pam and dump the potatoes in the roasting pan. After 30 minutes I sprinkle, grated Romano cheese over the potatoes and leave in the oven for 5-10 minutes. These are superb!!!  -  17 Nov 2005  (Review from Allrecipes US | Canada)

    by
    168

    I used only olive oil and some cooking spray for a low fat option. I also cooked it 30 minutes covered and 10 minutes uncovered for a more roasted taste - Awesome!  -  30 May 2002  (Review from Allrecipes US | Canada)

    by
    80

    Easy, fast and delicious. These potatoes go great with just about anything. I lined my roasting pan with tin foil so clean-up was a snap.  -  15 Feb 2001  (Review from Allrecipes US | Canada)

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