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 a herbivore, carnivore, or somewhere in between, you’re free to enjoy this dish without any guilt.
The great thing about this recipe is you can use any kind of potato and the dish will turn out great.
- If you’re going for presentation, you can’t go wrong with baby red or Yukon gold potatoes. These little babies are adorable, plus their skins are tender.
- If you like color, go for a mix of red, yellow, and purple potatoes.
- You can also use Russet or other larger potatoes. Just slice them up into bite-sized pieces.
For me, there’s no oil better for roasting than good quality extra virgin olive oil.
Apart from crisping up the potatoes, it also gives them a wonderfully complex herby and fruity flavor that can’t be matched.
If you don’t have olive oil on hand, you can swap it out for avocado oil, grapeseed oil, or clarified butter.
An easy way to determine whether a roasted vegetable recipe is good or not is if has roasted garlic in it.
Its delicate, sweet, and buttery flavor can significantly enhance any savory dish.
I only use three cloves, but feel free to add as many.
I highly recommend using fresh minced garlic here, but if you’re short on time you can also use garlic powder.
This herb is key to the success of this dish.
Its fragrant, pine-like flavor pairs wonderfully with potatoes (and all vegetables in general).
To prepare it, remove the leaves from the stem and give them a rough chop. Expect your kitchen to smell like heaven!
Fresh is best, but you can also use dried rosemary in a pinch. The resulting dish won’t be as fragrant, but just as flavorful.
Remember to use less, though, 2 teaspoons instead of 2 tablespoons, as dried rosemary has a more intense flavor.
Kosher Salt & Pepper
To season the potatoes. You season the spuds twice, prior to and after baking.
How to Make Rosemary Roasted Potatoes
1. Prep the potatoes.
You keep the skin on, so be sure to wash and scrub them well.
Then, dry them well with a kitchen or paper towel. Wet potatoes will yield a soggy bake.
Once they’re completely dry, slice the potatoes into halves or quarters. The thinner the slices, the faster they cook.
2. Season the potatoes.
Pour the spuds into a bowl and toss them with olive oil, garlic, rosemary, and salt and pepper.
3. Roast the potatoes.
Spread the potatoes in a single layer on a baking sheet. If you can, arrange them such that the cut sides are facing down.
This’ll make the potatoes extra crispy.
Roast the spuds at 400 degrees Fahrenheit for 1 hour.
Flip them over every 20 minutes to ensure they cook evenly, and that all the edges get nice and crispy.
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
Tips and Tricks
- This recipe works with virtually any kind of potato, whether it’s waxy red potatoes and baby potatoes, or starchy Yukon gold and Russet.
- You can even go the extra mile by using tri-colored potatoes! It’s an easy way to elevate the humble dish.
- You can prepare this dish ahead by slicing the potatoes up to a day in advance. Place the spuds in a bowl and cover them entirely with water to keep them from browning.
- Soaking the potatoes in advance will also result in crispier edges. Just be sure to dry them well before you pop them in the oven.
- You can slice your potatoes either in halves or quarters. What matters is that you do so uniformly so that they cook evenly. Also, note that thicker potatoes need to be roasted longer.
- Don’t overcrowd the potatoes. You want them to be in a single layer to keep them from forming steam while roasting, resulting in delicious, caramelized potatoes.
- For extra crispy edges, arrange the potatoes so they’re all cut side down. It’ll take a bit more effort to set them this way, but the extra minute is worth it.
- 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.
- 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.
- I use fresh rosemary for this recipe, but you can also use dried if that’s all you have on hand. Its flavor is a little more intense, though, so only use 2 teaspoons instead of 2 tablespoons.
- Lemon pairs perfectly with lemon, so if you have some on hand, go ahead and toss the potatoes with a splash of lemon or some lemon zest.
- Or, make the side dish extra bright and zesty and throw some lemon slices in there! This’ll really make the lemon flavor pop.
- You can also try other herbs like thyme, oregano, dried basil, and Italian seasoning. For heat, toss in some chili powder, paprika, or smoked paprika.
- You can use the same recipe to make rosemary roasted sweet potatoes.
How to Store and Reheat
Allow the potatoes to cool completely and then transfer them into an airtight container.
Refrigerate rosemary roasted potatoes for up to 4 days or freeze them in a freezer-safe bag for up to 4 months.
You can reheat leftover potatoes either in the oven, toaster oven, or air fryer.
It’ll take about 5-10 minutes, but it’ll depend on the size of the potatoes and whether they’re chilled or frozen.
Serve the leftover rosemary roasted potatoes with eggs and ham or bacon for a hearty, savory breakfast.
More Potato Recipes You’ll Love
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