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Roasted Rosemary-Onion Potatoes


  • 4 medium potatoes (1 1/3 pounds)
  • 1 small onion, finely chopped (1/4 cup)
  • 2 tablespoons olive or vegetable oil
  • 2 tablespoons chopped fresh rosemary leaves or 2 teaspoons dried rosemary leaves
  • 1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


Heat oven to 450ºF. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Cut potatoes into 1-inch chunks. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan. Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.

Betty Crocker

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