Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Parsley Potatoes with Rosemary Ketchup March 25, 2012

Jamie says: Potatoes- great for breakfast, lunch or dinner.

Parsley Potatoes with Rosemary Ketchup

I really enjoyed the little (they’re bite-sized) potatoes for a change. They’re creamier than regular white potatoes, and by having more surface area, they can pick up more flavor, too. With just a few basic seasonings, they’re really delicious. You can enjoy them with breakfast foods like eggs, refrigerate leftovers and add them to a salad for lunch, or serve them as a side dish at dinner.

Little potatoes are fun

Parsley Potatoes with Rosemary Ketchup


  • 24 oz honey gold potatoes (Potato Inspirations)
  • 1/4 cup extra virgin olive oil (Flippo Berio)
  • 1 Tbsp parsley
  • 1/8 tsp fine sea salt
  • 1/8 tsp freshly ground pepper
  • 1/4 cup ketchup (Hunt’s 100% natural tomato ketchup)
  • dash rosemary


  1. Preheat oven to 300ºF. Rinse potatoes, pat dry with a paper towel, and place in a baking dish. Drizzle with extra virgin olive oil and sprinkle with parsley, sea salt, and pepper. Coat evenly. Bake for 1 hour 10 minutes or until soft when pierced with a fork.
  2. Pour ketchup in a serving dish. Sprinkle with rosemary. Serve potatoes with rosemary ketchup. Enjoy!
Serving suggestion: Refrigerate leftover potatoes and enjoy over a salad.

Serves: 4

  • Nutrition note: Potatoes are a good source of vitamin C. About 7 of these little potatoes have 25% of the Daily Value for vitamin C.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s