Rosemary Seasoned Potatoes

Cindy DeVore


At Valley Green, we grow a lot of rosemary in the gardens. We use it not only for cooking, but also as a botanical ingredient in the personal care products manufactured by our company.

With an abundance of rosemary comes lots of herbal seasoning in recipes! These potatoes are a great side dish for our Parmesan-crusted salmon, a roasted pork loin, or a tender beef roast.

Rosemary is easy to grow. If you don't have it in your garden, try a windowsill pot. You'll find yourself clipping sprigs from it often!

pinch tips: How to Peel Potatoes




20 Min


1 Hr


2 c
water (baking dish should be slightly less than half-filled with water)
1 1/2 lb
red or yukon gold small potatoes, washed
olive oil for drizzle
2 pinch
kosher salt
freshly ground pepper
2 clove
garlic, minced
1 Tbsp
rosemary leaves (needles), minced

Directions Step-By-Step

Preheat oven to 400 degrees. Add water to shallow baking dish. Place potatoes into dish and cover lightly with foil. Place potatoes in oven and roast for 50 to 55 minutes.
Remove potatoes from oven and let cool just enough to touch. Remove potatoes from water and place each one onto a baking sheet. Drizzle each potato with olive oil.
With a masher, gently mash each potato by pressing down to flatten slightly (like a potato cake). When all potatoes are pressed down gently, season with salt, pepper, garlic and rosemary.
Keep oven at 400 degrees, and move oven rack to top. Place potatoes back into oven on top rack, and bake for another 10 to 12 minutes.

About this Recipe

Course/Dish: Potatoes
Hashtags: #herbs, #garden