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Oven Roasted Rosemary Red Potatoes

This is one of those recipes that isn't related to the outdoors, but I had had to include here.  This is a great side item for lots of wild game, including venison steaks or grilled quail.  It's also really good if you want to serve something that will impress your guests.

The recipe below cooks enough potatoes for three or four servings.  Increase the ingredients as necessary.

If you just use one recipe from our website, this is the one to try.


  • 8 medium red potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • kosher salt to taste
  • crushed rosemary to taste
In a medium sized casserole dish, put the olive oil, salt, paprika, garlic powder, and a couple of pinches of rosemary.  Stir up the mixture until it coats the bottom of the casserole dish, as shown in the picture below.
Cut the potatoes into small to medium sized cubes, leaving the skins on.  Don't cut the potatoes too big, or they won't cook well.  Put the potatoes into the casserole dish, then mix it all up again until they are coated with the oil and spices, as shown below.
Arrange the potatoes into a single layer on the bottom of the dish.  Sprinkle a little bit more salt over the potatoes, then add a good bit more rosemary.  Cover and bake at 425 degrees for 35 minutes.  After 35 minutes, remove from the oven, stir the potatoes up, then cook uncovered for another 25 minutes. 

When complete, the potatoes should be crunchy outside and soft inside.
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