Rosemary Roasted Potatoes

Rosemary Roasted Potatoes are a simple yet flavorful side dish that delivers crispy edges, tender centers, and fragrant herb-infused flavor. Perfectly seasoned with fresh rosemary, garlic, and olive oil, these potatoes are ideal for any meal—from a casual weeknight dinner to a festive holiday spread.

Why You’ll Love This Recipe

• Crispy, golden, and full of flavor
• Easy to make with just a few ingredients
• Perfect side dish for any protein—chicken, beef, fish, or tofu
• Fragrant rosemary and garlic add depth without overpowering
• Great for holidays, meal prep, or everyday dinners
• Naturally gluten-free and vegan
• Customizable with your favorite herbs and spices
• No peeling required (if using baby or red potatoes)
• Oven-baked for hands-off cooking
• Always a crowd-pleaser

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Baby potatoes or Yukon Gold/red potatoes, cut into chunks
• Fresh rosemary, chopped (or dried rosemary)
• Garlic cloves, minced
• Olive oil
• Salt
• Black pepper
• Optional: paprika, lemon zest, or Parmesan for added flavor

directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. In a large bowl, toss potatoes with olive oil, chopped rosemary, minced garlic, salt, and pepper.
3. Spread the potatoes in a single layer on the prepared baking sheet, cut side down for extra crispiness.
4. Roast for 30–40 minutes, flipping halfway through, until potatoes are golden and crispy on the outside and fork-tender on the inside.
5. Serve hot, optionally garnished with extra rosemary, lemon zest, or a sprinkle of Parmesan.

Servings and timing

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 30–40 minutes
Total Time: 40–50 minutes

Variations

• Use sweet potatoes or a mix of root vegetables
• Add red pepper flakes for a spicy kick
• Toss with lemon juice or vinegar after roasting for a tangy finish
• Include thyme, oregano, or sage along with rosemary
• Sprinkle with grated Parmesan or feta before serving
• Swap olive oil for duck fat or butter for a richer flavor
• Add onions or bell peppers for more variety

storage/reheating

To Store: Refrigerate leftovers in an airtight container for up to 4 days.
To Reheat: Reheat in a 400°F oven for 10–15 minutes, or in a skillet over medium heat to restore crispiness.
To Freeze: Not recommended, as the texture may become mushy after thawing.

FAQs

Can I use dried rosemary instead of fresh?

Yes, use about 1 teaspoon of dried rosemary for every 1 tablespoon of fresh.

Do I need to peel the potatoes?

No, the skins add texture and flavor—just scrub them clean before roasting.

What kind of potatoes are best?

Baby potatoes, Yukon Gold, or red potatoes roast beautifully and hold their shape well.

How do I make sure the potatoes get crispy?

Use a hot oven, spread them out in a single layer (not touching), and roast cut-side down for best results.

Can I make these ahead of time?

You can prep and toss them in oil and seasonings ahead, but roast just before serving for best texture.

What’s the best oil for roasting potatoes?

Olive oil is classic, but avocado oil or vegetable oil also work well.

Can I use an air fryer?

Yes! Roast at 400°F for about 20–25 minutes, shaking the basket halfway through.

Are rosemary roasted potatoes healthy?

Yes, they’re naturally gluten-free, vegan, and made with whole ingredients.

What can I serve these with?

They go great with roasted meats, grilled fish, omelets, or even a salad for a hearty vegetarian meal.

Can I add cheese to the potatoes?

Absolutely—sprinkle Parmesan or shredded cheddar on top during the last 5 minutes of roasting.

Conclusion

Rosemary Roasted Potatoes are a classic side dish that never fails to impress. With their crispy edges, creamy centers, and herby aroma, they’re the perfect complement to nearly any main course. Easy to prepare, endlessly adaptable, and bursting with flavor—this is one recipe you’ll reach for again and again.

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