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Rosemary Roasties

Submitted by: JustRightMenus


These go great with lamb, ribs, and various roasts.

Try with different herbs. One of our favorites is to substitute lots of garlic for the rosemary.

Note the alternate cooking method below... this works well if you already have a roast (or ribs!) in the oven and cannot set it to 475°.

Servings: 4

Categories: potato, side dish

From the kitchen of:

500 Best Ever Recipes: Mediterranean (Anness Publishing Ltd 2007), page 186.


2 1/4 lb small red potatoes

2 tsp walnut, sunflower, or olive oil

2 TB fresh rosemary leaves (or herbs of your choice)




Preheat the oven to 475°.

Leave the potatoes whole with the skins on or, if large, cut in half.

Place the potatoes in a large saucepan of cold water and bring to the boil, then remove from the heat.

Drain well.

Drizzle the walnut or sunflower oil over the potatoes and shake the pan to coat them evenly.

Tip the potatoes into a shallow roasting pan. Sprinkle with rosemary, salt, and paprika.

Roast in the oven for 30 minutes or until cooked and crisp. Serve hot.


Alternate method:

Cut the potatoes into small pieces.

Toss with oil, rosemary, salt, and paprika.

Bake at 350° for one hour.