Roasted Rosemary Potatoes

Roasted rosemary potatoes in a cast iron skillet

Serve these delicious roasted rosemary potatoes as a side with any summer meal, from barbecued chicken to grilled eggplant!


  • 1 ½–3 lbs baby red potatoes, scrubbed and quartered
  • 1 tsp coarse salt
  • ¼ tsp black pepper
  • ¼ tsp finely chopped rosemary
  • 1 Tbsp olive oil
  • 1 Tbsp melted butter


  1. Preheat oven to 400°F
  2. Combine salt, pepper, thyme and rosemary in a small bowl
  3. Add potatoes and olive oil and toss to combine. Let set for 5–10 minutes, stirring every couple of minutes to ensure the flavor gets locked in
  4. Arrange potatoes in a single layer on a foil-lined cookie sheet in preheated oven
  5. Roast for 15 minutes. Pour melted butter over the potatoes then flip them over
  6. Continue cooking an additional 15 minutes or until golden brown and tender.

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