Recipe By BELLAROUGE
Rating
Published Apr 27th
Prep 10m Cook 30m Additional - Ready In 40m
Servings 4 servings Calories 398.8

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!

Recipe Ingredients

  • 6 medium (blank)s red potatoes, scrubbed and cut into wedges
  • 3 tablespoons butter, melted
  • 3 tablespoons vegetable oil
  • 1 tablespoon chopped fresh rosemary
  • ⅓ teaspoon salt and pepper to taste

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 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.
  3. 3 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
  • Carbohydrate 50.9 g
  • Cholesterol 22.9 mg
  • Fat 19.4 g
  • Fiber 4.7 g
  • Protein 6.1 g
  • Saturated Fat 6.9 g
  • Sodium 154.9 mg
  • Sugar 3.8 g

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Reviews

  1. Delicious! I cut the recipe in half and used half a package of small red potatoes cut into wedges. I used olive oil instead of veg. oil and 1 tsp. of dried rosemary. I sprayed the bottom of an 8x8 pan with Pam and baked these uncovered at 425 for 35 minutes turning once during - Read more ...
  2. These were great! We used fresh rosemary from my new rosemary plant. I would even add more next time. Used a mix of red yellow and purple potatoes. Baked at 400 degrees for a shorter amount of time because I was making Baked Chicken Nuggets at the same time.
  3. I've made this recipe many times and it is great! I altered it a little by adding 2 sliced yellow onions and 2 cloves of sliced garlic. I mix the potatoes, onions and garlic in a large bowl with the olive oil, salt, fresh ground pepper and fresh rosemary. Then I line a roasting pan - Read more ...
  4. Very good! This is a mainstay when I serve filet mignon. It is very quick and easy to make. Use olive oil instead of the butter and vegetable oil and place all ingredients in a plastic ziplock bag so everything gets thoroughly coated; also quarter the potatoes. Yum!
  5. These took a lot longer to cook but well worth the wait...
  6. I used only olive oil and some cooking spray for a low fat option. I also cooked it 30 minutes covered and 10 minutes uncovered for a more roasted taste - Awesome!
  7. I changed this recipe a bit, I used 16-18 baby red potatoes, using a vegetable peeler, remove a narrow strip of peel from around the middle of each potato. I cooked the potatoes in boiling salted water until just tender (about 13 minutes) Drained. Melt butter in large nonstick skillet over medium heat. Add potatoes, - Read more ...
  8. Easy, fast and delicious. These potatoes go great with just about anything. I lined my roasting pan with tin foil so clean-up was a snap.
  9. A very easy and tasty dish! I used olive oil in place of the oil and butter and added some chopped thyme and parsley too for added flavor.
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