These rosemary roasted potatoes are crispy and crunchy on the outside, fluffy and tender inside, and bursting with herby-buttery goodness in every bite.
Your search for a show-stopping potato side dish ends here.
The aroma of fresh rosemary wafting through the kitchen alone will make your mouth water.
It may look rustic, but the taste is anything but humble.
So serve these rosemary roasted potatoes at your next dinner party or holiday feast, and they’ll vanish in a flash.
Rosemary Roasted Potatoes
I think we can all agree that when it comes to vegetable side dishes, potato is king.
And roasting potatoes with olive oil, rosemary, and garlic is downright magical. It’s the ultimate culinary trifecta.
This side dish pairs perfectly with virtually any entree you can think of. That includes grilled chicken, fish, steak, tofu, or even a hearty salad.
It also happens to be vegan, dairy-free, and gluten-free.
So whether you’re an herbivore, carnivore, or somewhere in between, you’re free to enjoy this dish without any guilt.
Ingredients
You’ll need fewer than ten ingredients for this recipe. They are:
- Potatoes. You can use any kind of potato for this recipe. Baby reds and Yukon golds look lovely and have tender skins. Or you could use a variety of colors, mixing red, yellow, and purple potatoes. You can even use large ones, like Russets, if you cut them into pieces first.
- Olive oil. Select a high-quality extra virgin olive oil. It will crisp up the potato skins and provide a complex herby, somewhat sweet flavor that can’t be matched. Alternatives include avocado oil, grapeseed oil, or clarified butter.
- Garlic. When it comes to veggies, roasted garlic makes everything better. Its delicate, sweet, buttery flavor will significantly enhance any savory dish. I use three cloves of freshly minced garlic. Add more or less to suit your tastes.
- Rosemary. This herb is key to the success of this dish. Its fragrant, pine-like flavor pairs wonderfully with potatoes (and all vegetables in general). Fresh is best, but you can use (less) dried rosemary in a pinch. To prepare fresh rosemary, remove the leaves from the stem and roughly chop them.
- Kosher salt & pepper. To season the potatoes. You’ll season the spuds twice, prior to and after baking.
How to Make Rosemary Roasted Potatoes
Follow these steps to prepare rosemary roasted potatoes:
1. Prep the potatoes. Wash, scrub, and dry them well. Then, slice the fully dried potatoes into halves or quarters. (The thinner the slices, the faster they’ll cook.)
2. Season them. Pour the spuds into a bowl and toss them with olive oil, garlic, rosemary, and salt and pepper.
3. Roast them. Spread the potatoes in a single layer on a baking sheet, cut-side-down. Roast them at 400 degrees Fahrenheit for 1 hour, flipping them every 20 minutes for even cooking.
4. Serve and enjoy! Rosemary roasted potatoes pair well with a myriad of entrees, from chicken and salmon to pork and beef.
You can even serve them for breakfast with eggs, ham, and bacon!
Tips for the Best Rosemary Roasted Potatoes
Keep these tips in mind when working on this recipe:
- Use any potatoes. Waxy reds, baby potatoes, starchy Yukon golds, and Russets. They’ll all work wonderfully. You can even go the extra mile by using tri-colored potatoes! It’s an easy way to elevate the humble dish.
- Soak the potatoes. Soaking them in advance will result in crispier edges. Just be sure to dry them well before you pop them in the oven.
- Cut them evenly. You can slice your potatoes either in halves or quarters. What matters is that you do so uniformly so they cook evenly. Also, note that thicker potatoes need to be roasted longer.
- Don’t overcrowd the potatoes. You want them in a single layer to keep them from forming steam while roasting. That’s what gives you delicious, caramelized potatoes.
- Arrange them cut-side-down. Doing so will give you extra crispy edges. It’ll take a bit more effort to set them this way, but the extra minute is worth it.
- Don’t stress the temp. This recipe is very forgiving. You can roast the potatoes between 325 to 450 degrees Fahrenheit and still get good results. Just take note that the roasting times will vary depending on the oven’s temperature.
- Flip them twice. Flip the potatoes twice through baking so that all the sides get nice and crispy. The total cooking time is 1 hour, so that’s every 20 minutes.
Recipe Variations
To mix things up a bit, try one of these variations:
- Use dried rosemary. I like this recipe best with fresh rosemary. However, if dried is all you have, that’s fine, too. Just cut the amount down to 2 teaspoons instead of 2 tablespoons.
- Add lemon. Lemon pairs perfectly with rosemary. If you have some on hand, go ahead and toss the potatoes with a splash of lemon or some lemon zest. You can even make the side dish extra bright and zesty by throwing some lemon slices in there!
- Up the herbs. Add extra herbs, such as thyme, oregano, dried basil, and Italian seasoning. For heat, toss in some chili powder, paprika, or smoked paprika.
- Use sweet potatoes instead. Follow the recipe just as you would with non-sweet potatoes.
How to Store and Reheat
Here are your storage options:
To store. Allow the potatoes to cool completely. Then transfer them to an airtight container and refrigerate them for up to 4 days.
To freeze. Freeze cooled potatoes in an airtight container or freezer-safe bag for up to 4 months.
To reheat. Reheat leftover potatoes either in the oven, toaster oven, or air fryer. It’ll take about 5-10 minutes, depending on the size of the potatoes and whether they’re chilled or frozen.
More Potato Recipes You’ll Love
Scalloped Potatoes
Sweet Potato Fries
Parmesan Breakfast Potatoes
Ina Garten’s Mashed Potatoes
Roasted Parmesan Potatoes
Rosemary Roasted Potatoes
4
servings8
minutes1
hour196
kcalTry these rosemary roasted potatoes for a dish everyone will devour! Made with just 5 simple ingredients, these potatoes come out hot, crispy, and delicious!
Ingredients
1 1/2 pounds small red or white-skinned potatoes
1/8 cup good-quality olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon (3 cloves) minced garlic
2 tablespoons minced fresh rosemary leaves
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Slice the potatoes in halves or quarters. Place them in a bowl and toss them with olive oil, salt, pepper, garlic, and rosemary until well coated.
- Spread out the potatoes in a single layer on a baking sheet, cut side down. Roast for 1 hour or until brown and crisp. Flip the potatoes every 20 minutes to ensure even cooking.
- Season the roasted potatoes to taste. Serve and enjoy!
