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Easy Oven Roasted Potatoes by



1 1/2 lbs small red potatoes, cut into fourths (3/4 inch chunks,) (cut in even sizes)
2 T vegetable or olive oil
1 tsp dries rosemary leaves, crushed
1/2 tsp salt
1/2 tsp pepper


Heat oven to 425 degrees in ungreased 15"x10" inch pan, or line pan with parchment paper to help crisp. Mix all ingredients, spread evenly in pan.

Roast uncovered 25-30 mins, stirring occasionally,until potatoes are tender and browned.

Note: Try a Cajun blend, lemon or garlic pepper, or a garam masala or curry powder.

Split the baking pan (or arrange on a second pan) with an equal amount of coarsely chopped vegetables, like cauliflower, halved Brussels Sprouts, quartered small bell peppers, or halved plum tomatoes that are tossed with olive oil and coarse salt and a grind of pepper. Bake them until they're browned and tender.

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