Oven Roasted Rosemary Potato Recipe

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Oven Roasted Rosemary Potatoes - Baked in an oven safe dish like Pyrex, with fresh rosemary, lots of garlic, sea salt, and extra virgin olive oil.  A perfect Thanksgiving, Christmas or just any day out of the year recipe to accompany your favorite recipes. Completely Vegetarian and vegan recipe. Being a cook, and cooking in your kitchen is made easy with this video tutorial. Eating Healthy does not need to taste less, try this recipe, you sure will love it. --Vera


1) Preheat Oven at 400 Degrees

2) Peel the potato skin, wash and dry with paper towel.

3) Cut into bite size cubes and place onto a deep baking dish.

4) Add the rosemary, garlic, black pepper, chili pepper flakes [Optional], salt and the olive oil.

5) Mix all the ingredients well with the potatoes, add the water.

6) Cover with a long sheet of foil and fold the edges. With a knife cut a slit in the middle of the foil to allow steam to release.

7) Cook for 40 minutes. Check at 30 minutes to see if there is enough liquid and that the potatoes are not burning. After 40 minutes remove the baking dish and remove the foil carefully.

8) Check to see if the potato are cooked. Place back into the oven uncovered and change the setting to Broil for an additional 3 to 5 minutes.

9) Add the green onions, mix gently and serve.

*NOTE - Remove the Rosemary leaves from the stem - can also chop the rosemary before adding to the potatoes.


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  1. Potato - 5 Count - Medium Size - Skin Removed, and Cubed
  2. Fresh Rosemary - 2 to 3 stems - Remove from
  3. Garlic - 5 Cloves - Diced
  4. Extra Virgin Olive Oil - 4 Tablespoon
  5. Green Onions - 3 Count - Finely Diced
  6. Chili Pepper Flakes - 1/2 [Half] Teaspoon[Optional]
  7. Black Pepper - 1/2 [Half] Teaspoon
  8. Salt - To Taste
  9. Water - 1/4 Cup