Rosemary Potatoes

Rosemary Potatoes


  • 4  large potatoes
  • 1  medium onion
  • 2  Tbsp  olive oil
  • 1/2  tsp  dried crushed rosemary
  • 1/2  tsp  Italian seasoning
  • 1/8  tsp  black pepper


Wash and peel potatoes (skins can be left on if desired). Cut potatoes into small cubes. Peel and dice onion. Place poatoes and onions in a large Ziploc bag. Add oil to bag, then seasonings. Seal bag and massage well with hands until potatoes are evenly coated with oil and seasonings. Turn potatoes into a skillet or metal pan; cover pan with foil. Cook over medium high heat until potatoes are browned and tender. Take the foil cover off the last few minutes. Serve with steaks or chicken.

Barbara J. Oyer - Lansing, MI

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