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This red-hot, vegetarian side dish starts with real vegetables and balsamic vinegar and is great with any meal. For a steamy, savory aroma with the potatoes, chili oil sometimes works for this, too.

Rosemary-Roasted Potatoes



  1. Preheat an oven to 425° F.
  2. Halve or quarter potatoes lengthwise into bite-size pieces.
  3. Place them in a 13-x-9-inch gratin dish or shallow, baking dish, and add garlic, oil and rosemary, and salt and pepper to taste.
  4. Sprinkle water or broth over potatoes, then spread evenly in dish.
  5. Cover a dish with the lid or foil, leaving a gap so steam can escape.
  6. Place a dish on the center oven rack and cook potatoes for 15 minutes.
  7. Remove the covering and stir the potatoes. Bake, until they test done when pierced with a paring knife, about 15 minutes.
  8. Remove from the oven, and sprinkle 1 teaspoon of balsamic vinegar over potatoes, stirring to coat. Serve hot and plain or with any side dish, main dish, or appetizer.

Optional variation[]

  1. Add 1 small onion, halved and thinly sliced, to the potatoes, and cook as directed.
  2. Serve hot. Top with the rosemary butter, if desired.



How to Make the Rosemary-Roasted Potatoes