Rosemary Roasted Potatoes

Name: Rosemary Roasted Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1-1/2 pounds potatoes, peeled and cut into 1-inch cubes; 1-1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes; 1 large onion, cut into wedges; 2 garlic cloves, minced; 3 tablespoons olive oil; 4-1/2 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed; 1-1/2 teaspoons Creole seasoning; 1/4 teaspoon salt; 1/4 teaspoon pepper

TEST KITCHEN APPROVED

Total Time:Prep: 15 min. Bake: 40 min.

Recipe by Shannon Koene

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 28, 2023

“Fresh rosemary is the key to these savory and colorful potatoes. You can substitute carrots for the sweet potatoes with equally tasty and beautiful results.” Shannon Koene - Blacksburg, Virginia

TEST KITCHEN APPROVED

Rosemary Roasted Potatoes

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Yield:8 servings

Prep:15 min

Cook:40 min

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Ingredients

1-1/2 pounds potatoes, peeled and cut into 1-inch cubes
1-1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1 large onion, cut into wedges
2 garlic cloves, minced
3 tablespoons olive oil
4-1/2 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
1-1/2 teaspoons Creole seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

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Directions

1
In a large bowl, combine the potatoes, sweet potatoes, onion and garlic; drizzle with oil. Sprinkle with rosemary, creole seasoning, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan.

2
Bake at 425° for 40-50 minutes or until tender, stirring occasionally.

Nutrition Facts

3/4 cup: 157 calories, 5g fat (1g saturated fat), 0 cholesterol, 206mg sodium, 26g carbohydrate (7g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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