array(1) { [0]=> object(WP_Term)#9216 (16) { ["term_id"]=> int(16) ["name"]=> string(11) "Side Dishes" ["slug"]=> string(11) "side-dishes" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(16) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(10) ["count"]=> int(28) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(16) ["category_count"]=> int(28) ["category_description"]=> string(0) "" ["cat_name"]=> string(11) "Side Dishes" ["category_nicename"]=> string(11) "side-dishes" ["category_parent"]=> int(10) } }

‹ All Recipes ‹ Side Dishes

Oven Roasted Rosemary Potatoes

Oven roasted rosemary potatoes

Crispy Potatoes With Inviting Aromas Of Rosemary and Garlic

Serves 6


  • 3 lbs. or approximately 20 new potatoes Ok to mix the different color available in grocery stores at different times of year.
  • 1 tablespoon fresh rosemary leaves, finely chopped
  • 1 teaspoon GC Napa Valley Rosemary Sea Salt
  • 1 teaspoon GC Napa Valley Tellicherry Pepper
  • 1 tablespoon GC Napa Valley Savory Extra Virgin Olive Oil
  • 6 fresh garlic cloves, peeled and left whole


  1. Preheat oven to 400 degrees
  2. Wash & scrub the new potatoes
  3. Cut potatoes in half- if some are larger, cut them into thirds or quarters so all are similar sizes for even cooking. Put into a shallow open casserole.
  4. Add rosemary, garlic cloves, oil, salt and pepper to potatoes and mix
  5. Put into oven and roast 20-30 minutes
  6. After 10 minutes, stir to expose more potatoes to the heat, so the surface will get crisp. Potatoes should be soft but have a crisp skin on the top layer


Just serve right out of the casserole. Taste and add more salt & pepper if needed