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Roasted Potatoes with Rosemary

Roasted Potatoes with Rosemary

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Crisco(R) Pure Olive Oil

Potatoes, simply roasted with fresh rosemary, make the perfect side dish to your favorite meal.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet


  1. Heat oven to 425 degrees F. Coat 15x10-inch baking sheet with no-stick spray.
  2. Stir together oil, rosemary, garlic powder, salt and pepper in large bowl. Add potatoes. Toss well until coated. Spread evenly in prepared pan.
  3. Bake 30 to 35 minutes, stirring occasionally until potatoes are fork-tender and golden brown.
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These potatoes are delicious and fool-proof. So good, so beautiful and golden brown you'll be proud of yourself while wondering how something so easy could turn out so awesome. Everything about this recipe is spot on, from the ingredients to the preparation to the cooking time. A very reliable recipe. I varied it only slightly, using extra virgin olive oil, minced garlic and a small amount of grated Parmesan.


This is an easy and tasty recipe if you tweak the seasonings a little. My only complaint is that the potatoes didn't brown like the picture. Mine had a little browning on the edges, but not enough to make them look cooked, although they were. Could be my oven varies a little or maybe I should have cooked them on a higher oven rack. Still tasty and I'll try it again to get the browning right.


These were wonderful. Threw everything into a gallon ziplock bag to coat the potatoes. Yummy