Photo of Rosemary roasted potatoes by WW

Rosemary roasted potatoes

Total Time
55 min
10 min
45 min
When it is time to have family and friends over for a nice meal, this Italian-inspired dish brings a homey fragrance and familiar flavor to your table in under an hour. Yukon gold potatoes add a buttery flavor and the roasted shallots are a nice touch and add a super savory note with a little crunch. Add a whole roasted chicken and mixed green salad with colorful veggies for a fabulous main meal. Change out the rosemary for any favorite savory herbs and a new dish comes to life.


Uncooked Yukon gold potato(es)

1½ pound(s), scrubbed, quartered

Uncooked shallot(s)

8 medium, peeled, left whole


2 Tbsp, fresh, minced, leaves only

Olive oil

2 Tbsp

Kosher salt

¾ tsp, (or to taste)

Black pepper

½ tsp, freshly ground (or to taste)


  1. Preheat oven to 400°F; position rack in middle of oven.
  2. In a large bowl, toss potatoes with shallots, rosemary, oil, salt and pepper until combined. Spread potatoes in a single layer on a large rimmed sheet pan. Roast until browned and crisp, stirring potatoes every 20 minutes to ensure even browning, at least 45 minutes.
  3. Transfer pan to a wire rack, adjust seasonings and serve.
  4. Serving size: 1/2 c


This recipe, originally by Marc Murphy, has been adapted from Season with Authority,for Weight Watchers Magazine.