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Oven Roasted Red Potatoes with Rosemary and Garlic

By Paula Deen


Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5


  • 1 1/2 lbs small (about 15) scrubbed and dried new red potatoes
  • 1/4 cup extra virgin olive oil
  • 4 to 6 cloves garlic
  • 1 tablespoon or 1 teaspoon dried rosemary fresh rosemary
  • kosher salt
  • pepper


Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic and rosemary; add the potatoes and toss well. Then season vegetables with kosher salt and pepper. Transfer the potatoes to a shallow baking pan and roast at 350 °F until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.