Roasted Rosemary Potatoes

roasted-potatoes, the-pantry-fairy, simple-cookingWe had a good friend coming over for dinner last week, and I always want to make my guests feel at home and welcome through the meal I prepare. On this particular evening, I had some red potatoes that I needed to use up.

Potatoes are a versatile side dish, and one of my slight addictions, if I’m totally honest. Roasting these babies couldn’t be easier, and they taste so yummy!


  • 6-8 red potatoes, washed and cubed into bite sized chunks
  • 2 tbsp olive oil
  • 1 tbsp dried rosemary
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper.

Heat oven to 425. Place cut potatoes into a bowl or gallon sized food storage bag. Drizzle remaining ingredients over the top, and toss well to coat evenly.

Bake for 25 minutes on a baking sheet; turn potatoes over for even browning, and bake an additional 25 minutes.


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