Garlic and Rosemary Red Potatoes

Garlic and Rosemary Red Potatoes Recipe

I was craving potatoes the other day, but I wasn’t sure I wanted to make them. Too often potatoes equal a high fat, high calorie dish. I decided togo ahead and make potatoes, but with all the desserts flying around at the holidays, I wanted to find ways to cut calories and reduce fat in our diet without compromising flavor. So I decided to create a recipe that was low in fat but so flavorful that I would not be tempted to add butter. In the process, I ended up creating a recipe that was also quick and easy to make!

I like to crush  rosemary with a mortar and pestle to release more of the flavor and to make the needle like leaves more pleasant to eat.

Garlic and Rosemary Red Potatoes
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2½ - 3 pounds red potatoes, washed and quartered
  • 2 tablespoons olive oil
  • 6 green onions, thinly sliced
  • 8 garlic cloves, minced
  • 1 tablespoon parsley
  • 1½ teaspoon rosemary, crushed
  • 1 teaspoon basil
  • ¼ teaspoon pepper
  1. Place quartered potatoes in a pot of water. Cook over a medium-high flame until it comes to a boil.
  2. Lower the flame slightly so it doesn't boil over and keep at a low rolling boil until the potatoes are fork tender, approximately 12 - 15 minutes.
  3. Drain the potatoes.
  4. Add oil, onion, and garlic to pot. Saute over a medium flame for 2 minutes.
  5. Add potatoes and spices. Toss until thoroughly coated and cook over a medium-high flame for another 3 minutes.


The leftovers make a nice side dish for breakfast!

This post has been linked to Hearth and Soul Hop, Slightly Indulgent Tuesday and Gluten-Free Wednesdays.

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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.


  1. I love the garlic and rosemary combo with potatoes!

  2. I love the idea of boiling the potatoes first – gets them the right smushy-ness! And all that lovely garlic – I will be making these soon!

  3. These potatoes sound wonderful. The garlic and rosemary would make them taste so good and I like that the recipe uses a healthy fat too!

  4. My husband LOVES these types of potatoes so I’m going to try this out soon. He’s a meat and potatoes man. You’d think that since he’s from North Africa he would want couscous and hummus all the time…. nope, his favorite food is steak, potatoes, fried chicken, pizza….. lol

  5. Oh Yummy! This is one of my favorite recipes for small red potatoes! There’s just something about all that garlic and rosemary that make these potatoes taste SO GOOD! Great recipe!

  6. Baker Street says:

    I love using red potatoes! This would make for an excellent side. Thanks for sharing this lovely recipe.

  7. I love potatoes any and all ways but this has to be one of my favorites

  8. These are amazing roasted as well!

  9. I’ve never used a mortar and pestle to crush rosemary. I’ve used rolling pins and other hard objects. What a great idea. This recipe looks like the kind of potatoes we really enjoy.

  10. I made this and posted it on my blog. We loved it!! :)

  11. I didn’t make a full batch of this but the combination of ingredients were terrific.

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