Veteran – Roasted Yukon Gold Potatoes with Rosemary

We have been having so much fun posting many new recipes on instagram!

Here is one of the most recent one’s (just in case you missed it!)


Roasted Potatoes with Rosemary (and Garlic)


8 Yukon Gold Potatoes, cut into wedges

2-3 TBS Olive Oil (I use my light olive oil)

6 cloves are garlic, minced

1-2 TBS dried Rosemary (would have used fresh if I had it, and I think 2 TBS would have been better, but I only had 1, and it was still awesome).

Salt (I didn’t measure, but it was generous)


Mix all ingredients together, coating all of the spuds with that fabulous garlic and herb.

Cook at 425 degrees for 20-25 minutes, or until tender.

The last 3 minutes I put it on Medium Broil to get them slightly browned.

Serve with Honey Balsamic Green Beans WITH Toasted Walnuts– for a fabulous combination.

Source: WFM 1-10

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