Rosemary Roasted Potatoes are a simple favorite that turns everyday baby potatoes into a delicious side dish. Just toss them with a few pantry staples and fresh or dried rosemary, then let the oven do the rest!
With crispy, golden edges and plenty of savory herb flavor, they’re perfect alongside Parmesan-crusted chicken, pepper steak, or a cozy Sunday dinner.
Holly’s Recipe Highlights
- Flavor: Savory and fragrant with earthy rosemary, a hint of garlic, and crispy, golden edges surrounding tender, fluffy centers.
- Why It Works: Cutting the potatoes into small pieces helps them roast quickly and evenly, so there’s no need to boil them first.
- Time Saver: Toss and season the potatoes right on the baking sheet for easy prep and fewer dishes to wash.
Total Time: 30 Mins (5 Mins Prep) Servings: 4 Cooking Method: Oven
Ingredient Notes
- Baby Potatoes: Use baby red or yellow potatoes for their tender, thin skins, so there’s no need to peel them. Halve smaller potatoes and quarter larger ones to help them roast evenly.
- Olive Oil: Helps the seasonings stick to the potatoes while encouraging golden, crispy edges. Avocado oil works well as a substitute.
- Rosemary: Finely chop fresh rosemary leaves, discarding the woody stems. If using dried rosemary, crush it lightly before adding so the smaller pieces distribute evenly and add flavor to every bite.
Variations
- Try Thyme: Replace rosemary with thyme for a milder, earthy herb flavor.
- Add Garlic: Sprinkle with garlic powder before roasting for extra savory flavor.
- Make It Cheesy: Add grated Parmesan near the end of roasting for a delicious, golden finish.
How to Make Rosemary Roasted Potatoes
- Halve the baby potatoes (full recipe below).
- Toss with olive oil, rosemary, and seasonings.
- Spread on a baking sheet and roast.
The Best Roasted Potato Tips
- Dry Thoroughly: Pat washed potatoes dry so excess moisture doesn’t interfere with browning.
- Cut Side Down: Place the cut sides against the baking sheet for better browning and crispy edges.
- Give Them Space: Spread the potatoes in a single layer with room between the pieces so they roast instead of steam.
- Check for Doneness: Start checking at 25 minutes. The potatoes are ready when golden and a fork slides easily into the centers.
Leftover Potatoes Made Easy
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
- Reheat in a 400°F oven for 10 to 15 minutes until warmed through and crispy, or heat in a skillet with a little olive oil over medium heat for 5 to 10 minutes, stirring occasionally.
- To prep ahead, refrigerate cut potatoes submerged in cold water for up to 24 hours. Drain and dry them thoroughly before adding the oil and seasonings.
More Easy Potato Sides
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Rosemary Roasted Potatoes
Equipment
Ingredients
- 1 pound baby potatoes cut in half
- 1½ tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon dried rosemary or ½ Tablespoon fresh rosemary
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425°F.
- In a bowl, toss potatoes with oil and seasonings. Spread potatoes on a baking sheet.
- Bake in oven for 25 to 27 minutes or until potatoes are tender and browned slightly.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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