Back
Recipes / Side Dish

Rosemary Garlic Roasted Potatoes

Plan This Recipe Print

Rosemary Garlic Roasted Potatoes

Tricia
The Cook
4 Servings
4 Ingredients
8 Comments

I know it is summer time and you hate to turn on your oven, but perhaps you could just wrap this up in some foil and throw it on the grill to slow cook for awhile. I am certain they would taste just as good.

Read More
4 Servings
4 Ingredients
8 Comments

Ingredients

  • 7 ½ cups chunk Yukon Gold Potato
  • 2 tablespoons chop Rosemary, Fresh
  • ¼ cups Olive Oil
  • 3 teaspoons mince Garlic, Cloves

Containers

Supplies

  • Labels
  • Foils
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all of the ingredients in a gallon storage bag.
  2. 3596938 Upgrade to a paid membership 45624 to unlock all instructions 74061
  3. 4983231 Upgrade to a paid membership 18593 to unlock all instructions 62600
  4. 5064136 Upgrade to a paid membership 72985 to unlock all instructions 76744
  5. 8731559 Upgrade to a paid membership 46881 to unlock all instructions 23137
  6. 893725 Upgrade to a paid membership 75905 to unlock all instructions 59617
  7. 6470447 Upgrade to a paid membership 11795 to unlock all instructions 91116

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 9987277 Upgrade to a paid membership 43057 to unlock all instructions 2346

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine all of the ingredients in a gallon storage bag.
  2. Massage the bag to distribute the ingredients.
  3. Place a layer of foil on a cookie sheet and spread potato chunks over foil in a single layer.
  4. Bake at 350 degrees for 30-40 minutes at until potatoes are tender and golden.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 1.5 cups
Amount Per Serving
Calories
382
Total Fat
15g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
0mg
Sodium
21mg
Total Carbohydrates
58g
Fiber
8g
Sugar
3g
Protein
7g
WW Freestyle
12

Categories

plant-based, low-histamine, big-8-allergen-free, shellfish-free, fish-free, soy-free, traditional, vegetarian, nut-free, dairy-free, gluten-free, vegan, winter, spring, fall, summer, real-food, egg-free

Categories

plant-based, low-histamine, big-8-allergen-free, shellfish-free, fish-free, soy-free, traditional, vegetarian, nut-free, dairy-free, gluten-free, vegan, winter, spring, fall, summer, real-food, egg-free

8 Comments

Join the discussion

  3. I still use my oven a lot, even in the summer. I’m not much of a griller but it’s a fantastic idea. I LOVE the rosemary in these, I can practically smell them! Thanks!

    Reply

  5. Made these as instructed and froze. Just reheated for dinner and they were super gross. Texture was horrible! Didn’t know there was a way to mess up a potato but this did it. What a waste of food! And to think there’s another batch in the freezer since it doubled. 🙁

    Reply

    1. I’m sorry that you didn’t have a great experience. Did you fully thaw the potatoes first? Next time, you could try only partially thawing and adding additional cooking time to see if that helps to retain the original texture? Again, sorry for that inconvenience and we hope the next batch turns out better.

      Reply