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Bella's Rosemary Red Potatoes


"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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40 m servings 399 cals
Original recipe yields 4 servings


  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 50.9g
  • 16%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 372
  1. 515 Ratings

Most helpful positive review

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 wi...

Most helpful critical review

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 fa...

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Most positive
Least positive

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 wi...

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!

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.

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 salt...

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 b...

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.

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 a...

These took a lot longer to cook, but well worth the wait...

These were great! We used fresh rosemary from my new rosemary plant. I would even add more next time. Used a mix of red, yellow, and purple potatoes. Baked at 400 degrees for a shorter amoun...