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Rosemary Potatoes

Try these potatoes with Steaks with Balsamic-Mustard Sauce and Steamed Green Beans.

  • Servings: 4
Rosemary Potatoes

Source: Everyday Food, May 2005


  • Coarse salt and ground pepper
  • 2 1/2 pounds red new potatoes
  • 1 teaspoon dried rosemary
  • 1 tablespoon olive oil


  1. In a 5-quart pot, bring 1/2 inch water to a boil; add salt and potatoes. Cover; cook, turning occasionally, until tender, about 14 to 16 minutes.

  2. With a slotted spoon, transfer potatoes to a bowl. (Reserve pot of water for Steamed Green Beans.

  3. Sprinkle potatoes with rosemary and oil. Season with salt and pepper. Break up potatoes with a fork or spoon, tossing to coat; cover to keep warm.

Reviews (4)

  • earthseame 20 Jun, 2010

    I saved the leftovers for the Nicoise Salad on the menu for the next day and was very disappointed. The potatoes were bland and starchy - the flavor change after 24 hours in the refrigerator was very pronounced.

  • earthseame 20 Jun, 2010

    Yummy! Fresh rosemary makes it even better. Adding garlic and substituting butter for the olive oil makes it decadent enough for a Roman emperor.

  • Sugi 27 May, 2008

    I agree that roasting is far better, sprinkled with olive oil, crushed garlic and any herb.

  • josephinebat10 29 Apr, 2008

    Try roasting these instead of boiling, they are far better tasting, also with a little added crushed garlic with the rosemary on them.

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