Daniel Fast friendly potatoes

rosemary red potatoes

Rosemary Red Potatoes

2 pounds B-size new red  potatoes (about 10-12 total)
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried crushed rosemary
1/2 teaspoon salt
1/8 teaspoon pepper

Scrub potatoes well. Place in large saucepan, and cover with water. Heat to boiling. Reduce heat, and simmer 15 minutes. Drain, and allow to cool slightly. Preheat oven to 425 degrees. Cut potatoes into quarters, and return to saucepan. Add olive oil, rosemary, salt, and pepper. Stir to coat. Place potatoes on an 11 x 17-inch baking sheet. Bake 30 minutes, turning potatoes about halfway through cooking time.

Yield: 4 servings (serving size: about 1/2 cup)


  1. Anonymous says:

    what about coconut milk

  2. Yes, coconut milk is allowed. There are a few recipes on the blog that use it, if you need some ideas. 🙂
    One of my favorite ways to use it is in a smoothie!

  3. Were allowed to have potatoes? I was under the impression that we could only have sweet potatoes

  4. Christopher Parrish says:

    I did the Daniel Fast mid year last year. I hate veggetables, by the way. When I found this site and this recipie specifically I thought Inhad found an oasis in the middle of a desert.

    With my limited amount of veggies I’ll eat, this dish saved my sanity.

    • I’m so glad! I hope you find other recipes here that you can enjoy. And, I’ll pray that during this year’s fast, you develop a taste for vegetables! 😉 May the Lord bless you abundantly in 2015 as you seek Him!

  5. I’m glad that I found this!! Now I know I can have potatoes.