Rosemary Potatoes

Rosemary Potatoes
Photo by Becky Luigart-Stayner


  • 1 ½ pounds red potatoes, quartered (about 4 cups)
  • 1 tablespoon butter
  • 1 teaspoon dried rosemary
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon bottled minced garlic

Place butter and garlic in an 8-inch square baking dish. Microwave at MEDIUM-HIGH (70% power) 45 seconds or until butter melts. Add rosemary, salt, pepper, and potatoes; toss well. Cover and microwave at HIGH for 15 minutes or until potatoes are tender.

View full recipe at My Recipes


Variations on Rosemary Potatoes

  • Rosemary Potatoes
    • 2 tablespoons olive oil
    • 1/4 cup fresh rosemary
    • 4 small russet potatoes

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