Rosemary-roasted potatoes from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 235) by Judy Rodgers

  • yellow-fleshed potatoes
  • rosemary

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Accompaniments: Roasted squab; Leg of lamb with rosemary and garlic

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on May 01, 2026

    We liked this a lot. As per the previous notes, took longer to achieve the nice crispy exterior and the rosemary made it special.

  • clcorbi on February 24, 2017

    Agree with wester's comment that the oven time was too short; we had to increase it by 15ish minutes. These potatoes are very good, I would even increase the rosemary next time.

  • wester on December 12, 2010

    It's great to see that something as basic as potatoes baked with rosemary can still be improved with a few small changes. This produced lovely baked potatoes with a crunchy-crumbly crust and a nice rosemary aroma. The oven time given was much too short. I increased it by about 10 minutes, next time I might double it.

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