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You are here: Home / Recipes and Cooking Tips / Garlic and Rosemary Red Potatoes

Garlic and Rosemary Red Potatoes

January 2, 2012 by Alea Milham 11 Comments

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Easy stovetop garlic and rosemary red potatoes recipe.

This quick and easy garlic and rosemary red potatoes recipe is made on the stovetop instead of in the oven.

The garlic and rosemary red potatoes recipe is served in a blue bowl.

I was craving potatoes the other day, but I wasn’t sure I had enough time to make them with our dinner. So instead of baking potatoes or roasting them, I decided to boil quartered red potatoes until they were cooked through. Then drain the potatoes and saute them in oil with garlic, rosemary and green onions. This created red potatoes with a bold flavor in a fraction of the time it would have taken them to cook in the oven.

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

You can scroll to the bottom to find a printable recipe card.

Ingredients:

  • red potatoes – don’t peel them, just wash and then quarter the potatoes
  • olive oil
  • green onions, thinly sliced. Use the green tops too.
  • garlic cloves, minced
  • dried parsley
  • dried rosemary, crushed
  • dried basil
  • coarse ground pepper

Directions:

    1. Place the quartered potatoes in a pot of water. Cook over a medium-high heat until it comes to a boil.
    2. Lower the heat 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. Saute green onions and garlic.
    4. While the potatoes are draining, put the pot back on the stovetop. Then add the oil, onion, and garlic to the pot. Saute over a medium heat for 2 minutes.
    5. Add the cooked potatoes and spices. Toss until thoroughly coated and cook over a medium-high heat for another 3 minutes.

Added the red potatoes and spices to the garlic and onion mixture.

Printable Recipe for Garlic and Rosemary Red Potatoes

The garlic and rosemary red potatoes recipe is served in a blue bowl.
Print

Garlic and Rosemary Red Potatoes

A quick and easy recipe for red potatoes cooked on the stovetop.
Course Side Dish
Cuisine American
Keyword Garlic and Rosemary Red Potatoes Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 257kcal
Author Alea Milham

Ingredients

  • 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

Instructions

  • Place quartered potatoes in a pot of water. Cook over a medium-high flame until it comes to a boil.
  • 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.
  • Drain the potatoes.
  • Add oil, onion, and garlic to the pot. Saute over a medium flame for 2 minutes.
  • Add potatoes and spices. Toss until thoroughly coated and cook over a medium-high flame for another 3 minutes.

Nutrition

Calories: 257kcal | Carbohydrates: 51g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 58mg | Potassium: 1456mg | Fiber: 6g | Sugar: 4g | Vitamin A: 154IU | Vitamin C: 30mg | Calcium: 43mg | Iron: 2mg

How to cook red potatoes on the stove top.

More Potato Recipes

Slow Cooker Mashed Potatoes 

Twice Baked Potatoes 

Jalapeno Popper Potato Salad

Herb-Roasted Red Potato Wedges

 

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. 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.

Comments

  1. Jeanene says

    July 2, 2014 at 3:21 pm

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

    Reply
  2. Elsa says

    January 12, 2012 at 6:45 am

    I made this and posted it on my blog. We loved it!! 🙂

    Reply
  3. Linda says

    January 10, 2012 at 6:11 pm

    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.

    Reply
  4. Cindy says

    January 7, 2012 at 7:14 pm

    These are amazing roasted as well!

    Reply
  5. Kitchen Belleicious says

    January 4, 2012 at 2:53 pm

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

    Reply
  6. Baker Street says

    January 3, 2012 at 7:04 pm

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

    Reply
  7. mjskit says

    January 3, 2012 at 1:32 pm

    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!

    Reply
  8. Elsa says

    January 3, 2012 at 7:20 am

    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

    Reply
  9. April @ The 21st Century Housewife says

    January 3, 2012 at 1:18 am

    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!

    Reply
  10. Christy says

    January 2, 2012 at 8:39 pm

    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!

    Reply
  11. Laureen says

    January 2, 2012 at 6:07 pm

    I love the garlic and rosemary combo with potatoes!

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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