Best 9 Rosemary Red Potatoes Recipes

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Are you looking for a flavorful and delightful dish to tantalize your taste buds? Look no further than rosemary red potatoes. With their vibrant red skin and earthy aroma, these petite gems are packed with nutrients and antioxidants. Whether you prefer them roasted, fried, or mashed, rosemary red potatoes are a versatile ingredient that can elevate any meal with their distinct flavor. In this article, we will explore the best ways to cook rosemary red potatoes, providing you with a variety of recipes and techniques to suit your culinary preferences. Get ready to embark on a journey of culinary exploration and discover the secrets to creating the perfect rosemary red potato dish.

Check out the recipes below so you can choose the best recipe for yourself!

BELLA'S ROSEMARY RED POTATOES



Bella's Rosemary Red Potatoes image

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

Provided by BELLAROUGE

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 5

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

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 50.9 g, Cholesterol 22.9 mg, Fat 19.4 g, Fiber 4.7 g, Protein 6.1 g, SaturatedFat 6.9 g, Sodium 154.9 mg, Sugar 3.8 g

ROSEMARY RED POTATOES



Rosemary Red Potatoes image

Great with steak or any meat, this is one of our best-loved potato "sidekicks." Sometimes I add sliced fresh mushrooms and sliced fresh zucchini tossed with a little olive oil after the potatoes have baked about 15 minutes. -Kelly Ward Hartman, Cape Coral, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1-3/4 pounds small red potatoes, quartered
1 small onion, quartered
1/4 cup olive oil
1-1/2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon garlic salt

Steps:

  • In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 425° for 25-30 minutes or until potatoes are tender and browned.

Nutrition Facts : Calories 273 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 126mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.

ROASTED BABY RED POTATOES WITH ROSEMARY



Roasted Baby Red Potatoes with Rosemary image

Provided by Dave Lieberman

Categories     Herb     Potato     Side     Roast     Vegetarian     Vegan     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 4

1 pound unpeeled baby red potatoes (1- to 1 1/2-inch-diameter)
1 tablespoon olive oil
1 teaspoon coarse kosher
4 large rosemary sprigs

Steps:

  • Preheat the oven to 450°F.
  • Toss baby red potatoes with olive oil and kosher salt on large rimmed baking sheet. Place rosemary sprigs alongside the potatoes. Roast until the potatoes are tender and beginning to brown in spots, about 45 minutes.

LIGHT ROSEMARY RED POTATOES



Light Rosemary Red Potatoes image

"The delicious combination of roasted garlic, rosemary and potatoes will make your whole house smell wonderful," Sally Ridenour attests from Salem, Oregon. "Try this dish with grilled steak or roasted chicken."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 8

1 large whole garlic bulb
2 pounds small red potatoes, quartered
1/2 medium onion, cut into chunks
4 teaspoons olive oil
1/2 teaspoon salt
4 to 5 fresh rosemary sprigs
3 tablespoons Dijon mustard
4-1/2 teaspoons balsamic vinegar

Steps:

  • Remove papery outer skin from garlic; separate into cloves, leaving them unpeeled. In a large bowl, combine potatoes, onion and garlic. Add oil and salt; toss to coat. , Arrange potato mixture in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Top with rosemary sprigs. Bake at 450° for 15-17 minutes or until garlic is tender. , Remove garlic cloves; cool. Stir potato mixture; bake 5-8 minutes longer or until potatoes are tender, stirring occasionally. Discard rosemary. Squeeze softened garlic into a large bowl; mash with a fork. Add mustard and vinegar. Add potato mixture and stir gently to coat.

Nutrition Facts : Calories 153 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 397mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

OLIVE GARDEN ROASTED POTATOES WITH RED ONIONS AND ROSEMARY



Olive Garden Roasted Potatoes With Red Onions and Rosemary image

Make and share this Olive Garden Roasted Potatoes With Red Onions and Rosemary recipe from Food.com.

Provided by Cook4_6

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs red potatoes, small
1 red onion, large, cut into 1 inch pieces
8 garlic cloves, chopped
2 tablespoons fresh rosemary, chopped
6 tablespoons olive oil
2 tablespoons butter, melted
1 teaspoon kosher salt
1/2 teaspoon black pepper
parsley, chopped
fresh rosemary sprig, as needed

Steps:

  • Procedures.
  • Pre-heat oven to 350ºF.
  • WASH potatoes and cut into quarters.
  • COMBINE potatoes and onions in large mixing bowl. Add garlic, rosemary, oil, butter, salt and pepper. Toss to thoroughly coat potatoes and onions with seasonings.
  • ARRANGE potatoes and onions in a single layer on a sheet tray. Cut side of potatoes should touch baking pan.
  • BAKE in oven for 25-30 minutes, or until potatoes are fork tender.
  • GARNISH with chopped parsley and fresh rosemary sprigs. Serve immediately.

RED SNAPPER BRAISED WITH ROSEMARY, NEW POTATOES, AND GARLIC CONFIT



Red Snapper Braised with Rosemary, New Potatoes, and Garlic Confit image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
1 pound small potatoes, such as ruby crescents, cut into 1/8-inch thick rounds
1 medium onion, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Coarse salt and freshly ground white pepper
1/2 cup extra-virgin olive oil, plus more as needed
20 cloves roasted garlic
1 sprig fresh rosemary
4 (7-ounce) skin-on red snapper fillets
Coarse salt and freshly ground white pepper
3/4 cup dry white wine
2 cups clam broth, plus more as needed
2 ripe tomatoes, peeled, seeded and cut into 1/4-inch dice
16 Kalamata olives, pitted and coarsely chopped (about 1/3 cup)
2 tablespoons roughly chopped fresh flat-leaf parsley
8 thin-sliced rounds lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • Make the potatoes: Heat the oil in an ovenproof 12-inch non-stick skillet over medium-low heat. Add the potatoes and cook, stirring, until soft, about 10 minutes. (The potatoes shouldn't brown.) Add the onion, rosemary, and thyme, and season with salt and pepper. Cook, covered, until the onions soften, about 5 minutes. Transfer the potatoes to bowl and set aside. (The potatoes may be made up to 3 days in advance and refrigerated.)
  • Make the snapper: Heat the oil in the ovenproof skillet over medium heat. Arrange the potatoes in 4 thick mounds in the skillet and scatter the garlic and rosemary around them.
  • Season the snapper with salt and pepper. Place 1 fillet on top of each mound. Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes. Pour in the clam broth. Bring to a boil, cover, and braise in the oven until the snapper is barely opaque in the center, about 7 to 8 minutes.
  • Using a slotted spatula, transfer the potato mounds topped with the snapper to the center of 4 warmed dinner plates. Return the skillet to high heat and boil until lightly thickened, about 2 minutes. Add the tomatoes, olives and parsley and cook for 15 seconds. Taste for balance, adding some olive oil or more clam broth, if desired. Season with salt and pepper. Spoon half the sauce over the fish fillets and pour the rest into a warmed sauce boat. Serve immediately, garnished with the lemon slices, with the sauce passed on the side.

POTATOES IN RED WINE WITH ROSEMARY



Potatoes in Red Wine With Rosemary image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 8

1 pound new potatoes
1 tablespoon olive oil
4 ounces whole onion or 3 ounces chopped ready-cut onion (1 cup)
Fresh rosemary sprigs to yield 1 tablespoon chopped leaves
1/2 cup dry red wine
2 tablespoons red wine vinegar
1/4 teaspoon salt
Freshly ground black pepper

Steps:

  • Scrub potatoes. Do not peel; slice in food processor.
  • Heat nonstick pan large enough to hold all the ingredients, until it is very hot. Reduce heat to medium high. Add oil, and cook potatoes, turning often to brown on both sides.
  • Chop onion, and add to potatoes as they cook.
  • Chop rosemary leaves, and stir into potato mixture.
  • When potatoes are brown, reduce heat to simmer. Add the wine and vinegar, and season with salt and pepper. Cover, and cook until potatoes and onions are soft.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 7 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 311 milligrams, Sugar 5 grams

CROCK POT ROSEMARY RED POTATOES



Crock Pot Rosemary Red Potatoes image

Make and share this Crock Pot Rosemary Red Potatoes recipe from Food.com.

Provided by CarolineUMD

Categories     Potato

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 8

10 -12 medium red potatoes, cut in quarters
1/4 cup fresh lemon juice
1/8 cup butter or 1/8 cup margarine, melted
3 garlic cloves, minced
2 tablespoons fresh thyme leaves, minced
3/4 teaspoon salt
1/2 teaspoon paprika
1/4 cup fresh Italian parsley, chopped

Steps:

  • Combine all of the ingredients except the parsley in the slow-cookers.
  • Make sure that the potatoes are evenly coated with the herbs and seasonings.
  • Cover; cook on low 6-8 hours (or on high 3-4 hours).
  • Before serving, toss potatoes with the fresh parsley for added color and flavor.

ROSEMARY-GARLIC ROASTED RED POTATOES



ROSEMARY-GARLIC ROASTED RED POTATOES image

Categories     Potato     Side     Bake     Vegetarian     Quick & Easy

Yield 6

Number Of Ingredients 6

7 Red Bliss potatoes (skin on and quartered)
3-4 tablespoons extra virgin olive oil
1/2 teaspoon salt (or to taste)
1 teaspoon freshly ground black pepper
2 teaspoons garlic powder or 3 cloves fresh garlic (finely minced)
2 teaspoons dried rosemary or 2-3 sprigs of fresh rosemary (stem removed)

Steps:

  • Place in oven forPreheat oven to 350°F. Quarter potatoes with the skin on and place in a medium sized mixing bowl. Add olive oil, salt, pepper, garlic and rosemary and toss in bowl until evenly coated. Transfer seasoned potatoes to a nonstick baking dish or a baking sheet covered with aluminum foil. aboout 1 hour or until golden brown and tender..

Tips:

  • To achieve crispy and flavorful potatoes, use a variety of small red potatoes that are whole and firm.
  • Use fresh rosemary sprigs for the best flavor. If using dried rosemary, reduce the amount to 1 teaspoon.
  • Parboiling the potatoes before roasting helps them cook evenly and become tender on the inside.
  • Make sure to coat the potatoes generously with olive oil, salt, and pepper to enhance their flavor.
  • Spread the potatoes in a single layer on the baking sheet to ensure even roasting.
  • Roast the potatoes at a high temperature (425°F or 220°C) for about 20-25 minutes, or until they are tender and slightly browned.
  • Garnish the roasted potatoes with fresh rosemary and grated Parmesan cheese for an extra touch of flavor.
  • Serve the potatoes immediately as a side dish or as part of a main course.

Conclusion:

Rosemary red potatoes are a versatile and delicious side dish that can be enjoyed with a variety of main courses. They are easy to make and can be prepared in under an hour. With their crispy exteriors, tender interiors, and flavorful rosemary and garlic seasoning, these potatoes are sure to be a hit at your next meal. So gather your ingredients, follow the simple steps in the recipe, and enjoy this delectable dish!

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