Rosemary Roasted Potatoes

I love potatoes.  I find they contently fill my belly.  Are you a potato fan, too?rosemary potatoes cooked

Today’s recipe… rosemary infused roasted potatoes. DELISH!!

I am all about roasted veggies these days…roasting vegetables brings out their wonderful flavor.

I keep the skin on for a little extra fiber.

Here are the potatoes ready to be baked to perfection… rosemary potatoes

Just a little garlic infused oil, butter (to help them brown up), fresh rosemary (yum!), sea salt and pepper.

These potatoes make a great side dish with roasted chicken, grilled steak or baked fish.  Add a salad and you have a well balanced plate.

Gotta love a nicely browned potato infused with fresh rosemary.

ready to eat rosemary potatoes

I am off to Nashville this weekend to speak on FODMAPs at an event hosted by the Medical Nutrition Dietetic Practice Group of the Academy of Nutrition and Dietetics.  If you are a dietitian and going to #FNCE, you might want to join the fun!  This will be a great learning experience! Jane Muir, PhD from Monash University’s FODMAP research team and Patsy Catsos, MS, RD will be speaking along with me! Register here! 

Rosemary Roasted Potatoes


  • Serves 4-6
  • 6 medium to large red skin potatoes, washed
  • 1 tablespoon garlic infused oil
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped fresh rosemary
  • sea salt and pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. Keeping skin on potatoes, slice potatoes into French fry shape and place on cookie sheet.
  3. Drizzle evenly with oil and butter.
  4. Use a brush to evenly coat oil and butter on potatoes.
  5. Scatter rosemary and sea salt/pepper over potatoes, to taste.
  6. Bake for 25 minutes, turn potatoes mid cooking point for even browning.