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Recipe for :

Roasted Rosemary Baby Potatoes

This recipe comes from Chef Brian Johnson who lives in Eden Prairie, Minnesota. He has been in the food service business for over twenty years, and is currently working at General Mills for Aramark as the Catering Chef. He graduated from French Culinary School in the late 1980's and has since worked at restaurants, country clubs, hotels and a health spa.


12 - 15 baby red or yukon gold potatoes
3 tablespoons olive oil
1 tablespoon butter
1 tablespoon fresh minced rosemary
1 tablespoon fresh minced garlic
1 teaspoon freshly ground course black pepper
1/2 teaspoon salt

  • Heat oven to 350º.
  • Wash potatoes and cut into half or quarters, which ever you prefer.
  • Place potatoes on a clean sheet pan and spread out so the potatoes are evenly layered.
  • Let the potatoes air dry for 5 minutes making sure they do not start to color from oxidation.
  • Place potatoes in a large bowl and add remaining ingredients and toss to combine well.
  • Return the potatoes to the sheet pan and place in oven for 25 - 30 minutes.

Serves 4

Chef Brian Johnson