Early Morning Oven Roasted New Potatoes

Early Morning Oven Roasted New Potatoes

111
DJFoodie 3

"Simple, yet delicious! These potatoes, when young, are so good by themselves they don't need anything else. This would be great as a breakfast side dish."
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Ingredients

30 m servings 229 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 414 mg
  • 17%

Based on a 2,000 calorie diet

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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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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a hot skillet, melt the butter. Stir in rosemary, salt and pepper. Coat potatoes evenly with the melted butter. Arrange the potatoes in a single layer on a baking pan.
  3. Bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes. Toss them occasionally to ensure that they brown on all sides.

Footnotes

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

Reviews

111
  1. 142 Ratings

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Most helpful positive review

This dish deserves 2 separate scores - 1 score when I cooked it following directions and another when I made some additions. Following directions - it scores a 3. Good, but not great. Howev...

Most helpful critical review

These poor potatoes were'nt just "swimming" in oil- they were *drowning*! The recipe doesn't mention that you need to put these in a SHALLOW baking pan or on a cookie sheet. Otherwise they jus...

This dish deserves 2 separate scores - 1 score when I cooked it following directions and another when I made some additions. Following directions - it scores a 3. Good, but not great. Howev...

A really great recipe. I love how the potatoes are begun and finished in about half an hour, with no pre-boiling required. I used red potatoes and they turned out great. I also heated the pan in...

Excellent recipe! Good food doesn't have to be complicated. This recipe is simplicity at its finest. (Oil?... There IS no oil called for in this recipe. Baking pan DOES imply shallow pan....

Delicious! I did half olive oil/half butter and I roasted for twice the amount of time, with frequent stirring, because I love my potatoes crispy. Served them in Caesar Chicken Potato Salad from...

These poor potatoes were'nt just "swimming" in oil- they were *drowning*! The recipe doesn't mention that you need to put these in a SHALLOW baking pan or on a cookie sheet. Otherwise they jus...

These were GREAT! ~ I added (sorry...I know people hate this, BUT ~ green bell (needed to use them up), garlic, diced onions (which I added in while melting the butter) AND some bacon bits (aga...

These potatoes are good, but I am not sure the butter added enough flavor to justify the added fat the butter supplies. I made my potatoes in a stone ware roasting pan. I baked 20 minutes at 3...

Very tasty lunch side dish! I used parsley instead of rosemary, though.

Very oily was my first reaction when making these. Don't get me wrong, I love butter, but this was just too much and did nothing to complement the dish. I will try, try again using less butter...