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Roasted Rosemary Reds

Crispy roasted red potatoes with earthy rosemary and garlic.

The Sauce: Rosemary Garlic Oil – Rosemary is a woodsy pine-like herb which pairs well with roasted potatoes. Mixed with garlic and olive oil, the sauce adds flavor and promotes the crisping and browning factor on the cut edges of the potatoes.


Roasted Reds

This one’s for Scott, my brother whose a red potato fan. He’s loves to roll up his sleeves and cook when he has a chance. He can sell you on ‘reds’ if you give him 2 minutes of your time.

red-potatoes-with-sprig-of-fresh-rosemaryI hand pick ‘reds’ in the loose potato bin about 2 inches in diameter so they’ll cook evenly and quarter them so each piece has two cut sides. For the first half of the roasting time, one side becomes golden brown and crisp. Then I tip them over to brown the other cut side. The inside cooks fork tender and the outside is as crispy as a deep fried potato without the deep fryer.

What I love about this recipe is that it uses my new kitchen appliance that I didn’t know I had. Lately I’m finding the bottom shelf of the oven is an under used asset. Pies cooked on the lowest shelf crisp their bottom crust so they’re not doughy. Pizza baked on the lowest shelf has a golden bottom crust and browns beautifully. And these ‘reds’ get nice and crispy in the ‘basement’ of the oven. Scott, I hope you enjoy!!

2011 AniversaRecipe – King Arthur Pumpkin Ginger Pie

Recipe: Roasted Rosemary Reds

Prep Time: 5 Minutes | Cook Time: 36 Minutes | Yield: 6 Servings | Level: Easy


  • 2 Tbsp olive oil
  • 2 tsp minced fresh rosemary, plus 1 sprig
  • 1 clove minced garlic
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • 10 2” diameter red potatoes, about 2 1/2 lbs

red-potatoes-ready-to-bake1 Place a baking sheet lined with non-stick foil on the bottom shelf of the oven. Preheat to 400 degrees.

2 Stir together the olive oil, rosemary, garlic, kosher salt and pepper in a medium bowl.

3 Working quickly to reduce weeping (see note below), quarter the potatoes and add to the sauce. Toss to coat potato pieces.

Red-potatoes-just-roasted4 Take the baking sheet out of the oven and line the potatoes cut side down in a single layer. Bake for 15-18 minutes. Tip the potatoes to the other cut side and continue baking for 15-18 more minutes. Serve on a platter with a sprig of rosemary for garnish.

Red-Potatoes-cut-for-roastingPotato weeping – Once potatoes are cut they begin to weep watery potato juice. The sooner the ingredients are mixed and popped into a hot oven the faster the heat will seal the outside and stop the weeping. This helps to make really crisp roasted potatoes.

Rosemary is a fairly flamboyant herb. During different seasons of the year

the pungency could be milder or stronger.

The non-stick foil is essential so the potatoes don’t stick. The potatoes are easy to turn over and the potato pieces don’t leave the crispy edges stuck to the pan.

Serve Roasted Rosemary Reds with chicken, pork chops or a grilled steak.

Dish Designer

  • Exchange fresh rosemary for fresh thyme.
  • Exchange fresh rosemary for 1 teaspoon dried rosemary.

Roasted-Rosemary-RedsInspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: November 15, 2012

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2 Responses to Roasted Rosemary Reds

  1. Kristy January 7, 2013 at 11:07 am #

    Loved this recipe. I have been making roasted potatoes for years and could never quite figure out how to get the potatoes crispy on the outside but not overcooked. The tips in this recipe were perfect. Thank you for helping me perfect something I make all the time.

  2. helenhorton January 7, 2013 at 4:33 pm #

    Thanks Kristy

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