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Buttery Roasted Baby Potatoes with Rosemary

  • Cooking time25 min
  • Prep time10 min
  • Portions 4
recipe image Buttery Roasted Baby Potatoes with Rosemary


  • 1 1/2 lbs. baby purple, red and white potatoes, halved
  • 2 Tbsp. Brummel & Brown Original Buttery Spread
  • 1 Tbsp. chopped fresh rosemary leaves
  • 1/4 tsp. coarse sea salt
  • 1/8 tsp. coarsely ground black pepper
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 450. In a large bowl, toss potatoes, melted Brummel & Brown Original Buttery Spread, rosemary, salt and pepper and pour onto a large rimmed baking sheet. Spread into an even layer.
  2. Roast 20 minutes; stir carefully with a spatula and roast an additional 5 to 10 minutes until potatoes are crisp and fork-tender.