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Rosemary Oven-Baked New Potatoes


  • 2 cups of cleaned fingerling or New Potatoes (Yukon Gold or another thin skinned variety)
  • 1 onion , with skin removed, chopped into ¼ inch pieces
  • 1 teaspoon fresh rosemary (substitute ½ to ¼ teaspoon dried)
  • 1 teaspoon fresh oregano leaves (substitute dash of dried)
  • 1 tablespoon Extra Virgin olive oil
  • Dash of salt and pepper


  • Preheat the oven to 375. You'll need an oven proof casserole dish with lid.
  • Scrub the potatoes under cool, running water until the skins are clean, and place them in the casserole dish.
  • Add the chopped onion and stir.
  • Sprinkle the fresh rosemary and oregano leaves (or dried) onto the potato and onion mix, then stir it.
  • Add the olive oil, giving it one final stir, then add a dash of salt and pepper.
  • Cover the casserole dish and bake for 45 minutes to 1 hour or until potatoes are fork-tender.
  • Stir at least once halfway through to prevent mixture from sticking.