These rosemary roasted potatoes are simple to make but a classic side dish recipe that you’ll enjoy over and over again! They are flavorful, crisp on the outside with a fluffy center.
If you love potato side dish recipes, other family favorites include smashed potatoes, roasted potatoes and carrots and French fries.
Table of Contents
Roasted Rosemary Potatoes
There’s something so elegant yet simplistic about this rosemary potatoes recipe. It’s a side dish that works with a casual hamburger and a steak in the oven. With crispy outer edges and a tender fluffy interior each bite of potato is irresistible!
Rosemary garlic potatoes are a slight variation on my roasted red potatoes. The addition of rosemary not only levels up the presentation but add so much flavor. When I serve these when I serve these rosemary roasted potatoes, they’re always the first things gone!
Rosemary Potatoes Ingredients
I recommend using red potatoes for this recipe, however, it’s definitely not your only choice. You can also use Yukon gold or even sweet potatoes. Baby potatoes cut in half also work, just like when making potatoes on the grill.
Hot tip: You can also use russet potatoes if that’s what you have, but I usually save them for twice baked potatoes.
Russets have a higher starch content, so soaking them in an ice water bath to rid them of much of their starch and then drying them as best as you can before roasting will help them crisp up nicely.
Do I Need to Peel Them?
You don’t have to! You may want to consider it if you’re using russets as its skin is much coarser than red potatoes or Yukon golds whose skin is thin and delicate, but again, it’s up to you. If you do peel them, they will still crisp up nicely.
Tips
- For even faster preparation, you can actually cut your potatoes a couple of days in advance and keep them stored submerged in water in an airtight container. This will help keep them fresh as well as draw out any excess starch.
- Take a moment to place each piece of potato cut side down. This way you know it will get nicely browned and extra crispy early on.
- Best served right away as they will be at their optimal crispy texture straight out of the oven. You can of course have leftovers the next day, but they will never be as crispy as they once were, so get ’em while you can!
- Flip halfway through roasting time just to make sure all sides are equally crispy.
- When they are done they should pierce easily with a fork but not fall apart.
Serving Recommendations
This side dish taste delicious served along any of the following:
- For Breakfast: Usually we have skillet potatoes, but these roasted ones works just as well with scrambled eggs and bacon
- Alongside Chicken: Baked BBQ chicken, chicken tenders, grilled chicken breast
- With Beef: Baked hamburgers, steak bites, grilled steak kabobs
- On the side of Fish: Grilled salmon, crispy lemon baked fish
- Other sides to complete your menu: Vegetable skewers, grilled asparagus, garlic aioli
Try these other roasted vegetable favorites including oven roasted vegetables, roasted sweet potatoes and roasted zucchini and squash.
More Potato Side Dish Recipes
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Rosemary Roasted Potatoes
Ingredients
- 1 ½ pounds red potatoes
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt , more to taste
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 Tablespoons chopped fresh rosemary , or 2 teaspoons dried
Instructions
- Preheat the oven to 450°F. Then cut the red potatoes into 4 (about 1-inch pieces).
- Combine the potatoes, olive oil, salt, garlic powder, pepper and rosemary in a large bowl. Toss until combined.
- Spread evenly onto a baking sheet. Bake in preheated oven for 40 minutes, or until edges are crispy. Flip half way through.
- Serve while warm. Store leftovers in a covered container up to 3 days.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
How to Make Rosemary Roasted Potatoes
Cut the red potatoes into 4 1-inch pieces).
Combine the potatoes, olive oil, salt, garlic powder, pepper and rosemary in a large bowl. Toss until combined.
Spread evenly onto a baking sheet. Bake at 450° for 40 minutes, or until edges are crispy. Flip half way through.
Add additional seasonings or fresh herbs if desired and serve while hot.
Categorized as: 5 Ingredients Or Less, American, Dairy-Free, Gluten-Free, Nut-Free, Potatoes, Side Dishes, Vegan, Vegetables, Vegetarian, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Rosemary on potatoes is my favorite seasoning and these are the perfect crispy texture!
Oh yum! Your potatoes look fantastic. So crispy and flavorful. I will make this for lunch tomorrow.