Roasted Rosemary Baby Yukon Gold Potatoes
Roasted Rosemary Baby Yukon Gold Potatoes
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  • 1 lb. bag of baby Yukon gold potatoes, washed and dried
  • 1-2 medium Vidalia onions, thinly sliced
  • 1 (8-oz.) carton sliced portabella mushrooms
  • 2 T. minced garlic
  • 6-8 fresh rosemary sprigs, cleaned
  • Salt, red/black pepper, garlic powder
  • Ground cumin
  • Extra virgin olive oil
  • Good quality Balsamic vinegar
  • Paprika
  1. In a baking dish lined with foil and sprayed with PAM, layer the sliced onions, mushrooms and garlic. Sprinkle with olive oil and season with salt and pepper.
  2. Lay a single layer of the potatoes on top.
  3. Drizzle with olive oil and toss to coat all sides.
  4. Season with salt, red/black pepper, garlic powder and cumin. Toss again.
  5. Drizzle with the balsamic vinegar.
  6. Layer the fresh rosemary sprigs across the top.
  7. Sprinkle with paprika.
  8. Cover tightly with the foil.
  9. Bake in 375 oven for 45-60 minutes (depending on size of potatoes and the amount). You should be able to insert a knife through the tender potatoes.
  10. Remove from oven, tear back foil and toss. You can remove sprigs if desired or leave as garnish.
Recipe by Geaux Ask Alice! at