Bella's Rosemary Red Potatoes Recipe -
Bella's Rosemary Red Potatoes Recipe
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Bella’s Rosemary Red Potatoes
A simple side dish that’s impressive enough for holidays and guests. See more
  • READY IN 40 mins

Bella's Rosemary Red Potatoes

Recipe by  

"The simplest, most elegant side dish ever! This is the best way to impress company without any extra effort. Substitute 1 teaspoon dried rosemary if you do not have fresh rosemary. Bon appetit!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
  3. Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2005

I've made this recipe many times and it is great! I altered it a little by adding 2 sliced yellow onions and 2 cloves of sliced garlic. I mix the potatoes, onions and garlic in a large bowl with the olive oil, salt, fresh ground pepper and fresh rosemary. Then I line a roasting pan with foil, spray it with Pam and dump the potatoes in the roasting pan. After 30 minutes I sprinkle, grated Romano cheese over the potatoes and leave in the oven for 5-10 minutes. These are superb!!!

Most Helpful Critical Review
Jul 19, 2005

This is obviously a very simple and elegant recipe. I gave it three out of five stars because the butter is very unnecessary and three TBS is a lot of oil. For people who don't want the added fat, just using olive oil still gives the potatoes so much flavor. Also, I only used two tablespoons of olive oil and that was more than enough. Still healthy and a perfect side to any gourmet meal.

Feb 22, 2003

I used only olive oil and some cooking spray for a low fat option. I also cooked it 30 minutes covered and 10 minutes uncovered for a more roasted taste - Awesome!

Jan 31, 2003

Easy, fast and delicious. These potatoes go great with just about anything. I lined my roasting pan with tin foil so clean-up was a snap.

Feb 15, 2003

I changed this recipe a bit, I used 16-18 baby red potatoes, using a vegetable peeler, remove a narrow strip of peel from around the middle of each potato. I cooked the potatoes in boiling salted water until just tender (about 13 minutes) Drained. Melt butter in large nonstick skillet over medium heat. Add potatoes, and fresh rosemary, saute until crisp and golden.(about 7 minutes) Smells wonderful, and very tasty.

Oct 25, 2003

Very good! This is a mainstay when I serve filet mignon. It is very quick and easy to make. Use olive oil instead of the butter and vegetable oil and place all ingredients in a plastic ziplock bag so everything gets thoroughly coated; also quarter the potatoes. Yum!

Nov 03, 2002

A very easy and tasty dish! I used olive oil in place of the oil and butter and added some chopped thyme and parsley too for added flavor.

Apr 14, 2009

Delicious! I cut the recipe in half and used half a package of small red potatoes cut into wedges. I used olive oil instead of veg. oil and 1 tsp. of dried rosemary. I sprayed the bottom of an 8x8 pan with Pam and baked these uncovered at 425 for 35 minutes turning once during cooking. They had a great flavor.


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  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 50.9 g
  • 16%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 155 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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