Roasted Potatoes with Rosemary

I was in the mood for Roasted Potatoes and thought I would make some Roasted Potatoes with Rosemary. I have a huge Rosemary bush this year and feel its such a shame if I don’t take advantage of it.

Being the impatient person that I am, together with the fact that it was quite late, I decided to put the red potatoes in the microwave for 10 minutes to get them cooking. I use red potatoes for many things like baked potato, potato salad, and roasted potatoes. They stay juicy and don’t dry out like other potatoes.

I sliced the prebaked potatoes in thick slices and threw in a pan lined with Reynolds Wrap Non Stick Foil. I then added some green pepper in thick slices, onion, rosemary, garlic and olive oil. Season with salt and pepper. I mixed it all together and put on the fire side of the grille.

These potatoes browned in no time at all on the hot grille. When they were browned, I switched them to the unlit side of the grille to stay warm.

Perfection at it’s best!

Roasted Potatoes with Rosemary

Print Recipe
Serves: 4 Cooking Time: 30 minutes


  • 4 -5 large red potatoes
  • 1/2 large onion, cut into large chunks
  • 1/2 green bell pepper, cut into large strips
  • 2-3 large garlic cloves, minced
  • 1-2 - rosemary sprigs
  • salt & pepper
  • 4 Tbsp olive oil



Light grille on one side.


Take 4-5 red potatoes, and place in the microwave for 10 minutes.


Meanwhile, take a metal 13 x 9 pan and line with non-stick foil.


When cooked and cooled slightly, slice with a serrated knife, into thick slices. Place into pan lined with foil, add onion, peppers, garlic, olive oil and salt and pepper.


Mix, and place on heated side of grille. Keep turning until browned. Put on unlit side of grille to keep warm.



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