Rosemary Taters

I call these babies taters because I pop these things in my mouth just like tator tots or popcorn for that matter. They are just a little sophisticated because they have that excellent herb called ROSEMARY that takes your ordinary tator to the next level.

These are super easy to make and pair great with any recipe that calls for potatoes on the side. You will usually find me serving these alongside a seared steak or even grilled lamb chops, if I don’t eat them all before they make it to the plate. They are that good! I usually have have to patrol the kitchen when I have a pan of these on the oven; everyone seems to want to leave with a handful to snack on and before I realize it I’m down to half a batch. So keep your guard up! 🙂

Rosemary Tators

Total Time: 20 minutes

Serving Size: 4 - 5 servings


  • 2 lbs Red Potatoes, diced

  • 1 TBS Garlic powder

  • 2 TBS Olive Oil

  • 1 1/2 tsp Salt

  • 1/4 tsp White Pepper

  • 2 TBS fresh Rosemary, chopped


  • Preheat oven to 375 degrees.

  • Combine all ingredients in a bowl.

  • Layer on a baking sheet and cook until golden brown, about 20 - 30 minutes depending on your oven. Halfway through cooking, flip potatoes so they don't only brown on one side.

  • Serve warm.


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Christina is a wife and mother to three beautiful children. She holds a degree in culinary arts and is currently enrolled in Bible college to become that much more effective for the Kingdom. Her passions include working with teens, cooking, and all things avocado. She and her family currently reside in the country of Japan.

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