To consume leftover ham in this way is fresh, delicious, and healthful.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 6 red potatoes, scrubbed and cut into wedges
- 3 tablespoons butter, melted
- 3 tablespoons vegetable oil
- 1 tablespoon chopped fresh rosemary
- ⅛ teaspoon salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Mix together melted butter and oil, then pour into a 9×13-inch baking dish.
- Place potatoes into the prepared dish; stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
- Bake in the preheated oven until potatoes are tender, about 30 minutes. Stir potatoes occasionally to ensure even cooking.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 155 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
It was very good because the rosemary really complemented the red potatoes.
This is an awesome and easy dish to make. It’s perfect as a side for steak or BBQ of any kind. I did make a few adjustments to the recipe, however. First, I didn’t use butter. I was trying to keep it a bit healthier so I replaced the butter with minced fresh garlic. Not quite the same taste I would assume, but I love garlic, so it worked for me. Second, I put the potatoes, olive oil, and garlic in a bag and shook them up to coat. I always feel like this does a better job of evenly distributing the ingredients. Finally, I didn’t bake it, I fried it in a skillet. I put it on medium-low heat and covered for about 4 minutes, stirring occasionally. This is also where I added the salt and pepper; adding a bit each time I stirred. Disclaimer on this: I am terrible with an oven so that’s the main reason I didn’t bake. Overall, it’s a super easy and delicious dish that works as a side to almost any meal. Great recipe!
Delish crunch if u slice ootatoes thin
It was a big hit. I made the potatoes with 3 tablespoons of olive oil and 2 tablespoons of butter. I feel this is still too much oil and butter. Next time I am going to try 4 tablespoons of olive oil and add more if that doesn’t seem enough. I also cover it for 20 minutes and uncovered it for 10 minutes.
Made it using 1 tbsp butter (for flavor), 2tbsp vegetable oil (for consistency/burn factor, & 3 tbsp olive oil (for healthier choice. Came out so good there were no leftovers. Even from the elementary aged kids.
I made this for Easter dinner as a side. I followed some of the recommendations and didn’t use the butter and vegetable oil, but instead used olive oil. I covered the potatoes in foil, but when they were done, they seemed a little soft, so I put them back in the oven, spread on a cookie sheet, uncovered for another 20 minutes. Then they were perfect, with a nice crispness on the outside. I will make this again, but will do the whole cooking without the foil on the cookie sheet.
Used less potatoes as it was dinner for two and it seemed to be too much. Wish I hadn’t because they were so worth getting seconds of.
You can’t go wrong with rosemary potatoes. I added garlic salt and onions to give it a flavor boost. Always a hit!
These were still raw after 40 minutes. It threw off the timing of everything, as I was trying to have it done at the same time as salmon and shrimp.
I made this, and it was delicious. Based on past reviews I altered the recipe slightly, using only 3tbs of olive oil in replace of both the oil and butter, adding chopped purple onion, sliced garlic, about a teaspoon of garlic salt, about a tablespoon of fresh ground pepper, and about a tablespoon of dried parsley. I cut each potato in half, then quartered the halves as my red potatoes were quite large. From there I added everything to a ziplock bag and let it sit in the refrigerator for an hour. After that, I lined a glass baking dish with foil, sprayed the foil with cooking spray, and poured all the contents of the bag onto the foil. I baked as directed for 35 minutes, then uncovered the mixture and put it in the broiler for 10 minutes (not because the potatoes weren’t done, but because they were obviously soft and saturated in oil.
Yummy! I used about a TBS each of olive oil and butter, and used garlic salt instead of regular salt. I love rosemary, so I doubled the amount. It was tasty, but next time I’ll add even more! I baked them for about an hour, uncovering for the last 10 minutes.
Delicious and easy! Everybody wnjoyed them for our Fourth of July dinner.
Instead of quartering, I cut 1/4″ slices, otherwise followed the recipe fairhfully. Success!
Quick, easy and tasty.
Have made his a few times and each time it’s so good and simple to make. Of course you can adjust the amounts to your taste after you’ve tried it once and know how the flavors work together but even following the recipe it’s great. i think this recipe will even work if you throw in other vegetables that are about to spoil. These are my now go to potatoes! Thanks for the post.
It tasted great!!!
the husband loves these!
Very tasty, and easy, too. I used 2 potatoes, 2 Tbls butter, 2 Tbls olive oil, and a big sprig of Rosemary. Baked in an 8 inch square dish. It was just right for two people. I didn’t stir, I just placed the wedge in the butter mixture on it’s side, turned it over so both cut sides were coated. Then I sprinkled on the salt, pepper, and rosemary. I didn’t stir during baking, either, so they came out looking pretty. I’m not crazy about potatoes, but these were good.
Pretty bland all by its self.
So much butter and oil! These didn’t wow me but I suppose it really depends on what you’re serving them with. If you have something else with stronger flavors these are a nice side, but for me I wanted a bit more flavor. I ended up adding more rosemary and I’m tempted to try some garlic or something else next time too. I’m also more of a crispy potato person too so I’d make them crispier next time. Overall, not bad but not amazing.
Been making these for years, but never rated. Love Love Love