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Oven Roasted Rosemary Potatoes
This Oven Roasted Rosemary Potatoes recipe is one of our favorite potato recipes. Yukon gold potatoes cook in an herby butter until they are buttery soft, and the rosemary gives them such a delicious flavor.
Course Side Dish
Cuisine American
Keyword oven roasted potato wedges, oven roasted rosemary potatoes, roasted potatoes, rosemary potatoes
Prep Time 5 minutes minutes
Cook Time 35 minutes minutes
Total Time 40 minutes minutes
Servings 4
Calories 181 kcal
Author Jeannie Z
5-7 Yukon gold potatoes medium size ¼ cup butter ¾ cup water 3 chicken bouillon cubes 1 stalk fresh rosemary chopped, about ¼ cup 1 teaspoon Lawry’s Seasoning Salt to season
Preheat oven to 400 degrees.
Wash and cut potatoes into thin wedges and place them skin side down in 13x9 baking dish.
5-7 Yukon gold potatoes
Place the butter, water, and bouillon cubes in a small pot.
¼ cup butter, ¾ cup water, 3 chicken bouillon cubes
Bring to a boil, stirring often until butter is melted and the bouillon cubes are dissolved.
Pour the butter mixture over the potatoes, making sure all the potatoes are covered. (Dip the potatoes in the butter using tongs to fully coat.)
Sprinkle the Lawry’s Seasoning and rosemary over the potatoes evenly.
1 stalk fresh rosemary, 1 teaspoon Lawry’s Seasoning Salt
Cover the pan with foil and cook for 30-40 minutes until the potatoes are soft and tender.
Calories: 181 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 1 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.3 g | Cholesterol: 2 mg | Sodium: 1328 mg | Potassium: 926 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 36 IU | Vitamin C: 42 mg | Calcium: 51 mg | Iron: 2 mg