I’m so excited to share these Rosemary Potatoes with you! They’re everything I want in a side dish – easy, delicious, and loved by my whole family.
Rosemary Potatoes
Crisp roasted potatoes with a fluffy center are one of my favorite ways to enjoy potatoes. Tossed with just olive oil, salt, pepper, and fresh rosemary before roasting, they turn out perfectly every time.
I serve these potatoes for breakfast, lunch, or dinner and I usually double or triple the recipe to keep them in the refrigerator during the week for easy breakfasts.
Tossing the potatoes with fresh rosemary makes them just a little bit fancier without any real effort or extra time spent.
Rosemary Roasted Potatoes
I’ve never met a roasted potato I didn’t like. Roasted Potatoes with Brussels Sprouts and Sausage is one of my favorite dinners. Guests always love these Turmeric Roasted Potatoes with Green Beans too.
Oven roasting results in a crisp exterior and fluffy buttery potato center with almost no skill or effort required. Roasted potatoes are a perfect dish for new and experienced cooks alike.
Roasted Fingerling Potatoes with Chipotle Garlic Sauce are awesomely snackable. They disappear lightning fast any time I make them.
After tossing chopped potatoes with olive oil, herbs, and spices, simply bake them in a preheated oven while you prepare the rest of your meal.
Keep an eye on the potatoes and use a spatula to flip once or twice part way through cooking to ensure that all sides bake evenly.
That’s all it takes to have an impressive roasted potato side dish that everyone at the table is guaranteed to rave about.
Roasted Rosemary Potatoes
I’ve found the key to perfect roasted potatoes is making sure that every bit of potato gets evenly coated with oil.
That’s why I take the extra step of putting the potatoes in a bowl and using my hands to toss them with the oil (versus drizzling the oil over the potatoes on the baking sheet).
It takes just a few seconds more and ensures that each and every bite of your roasted potatoes will be crispy, fluffy, and full of flavor.
I’ve many variations on roasted potatoes over the year from simple Roasted Fingerling Potatoes with Chipotle Sauce to Crispy Cheese and Bacon Potatoes. These Red Robin Oven Fries are a kid favorite – luckily, adults love them too!
And if you are a fan of sweet potatoes, these Roasted Sweet Potatoes with Lemon Butter Sauce are a must-try. However you roast them, potato dishes are always a hit in my house.
The rosemary in this particular potato recipe is a delightful and aromatic touch.
I like to serve these rosemary potatoes with Pan Fried Chicken and Caramelized Brussels Sprouts. There is almost never a bite leftover after the meal.
If you do find yourself with leftovers, thankfully they’re easy to store in the fridge and taste delicious cold or reheated the next day!
What’s your favorite way to prepare potatoes?
Rosemary Potatoes Recipe
- Preheat the oven to 425°F. Chop the potatoes into bite-size pieces and place them in a large bowl. Drizzle with olive oil and toss with your hands to coat thoroughly.
- Sprinkle generously with salt, pepper, and rosemary. Toss again to distribute the spices over all the pieces. Spread the potatoes across a well-oiled baking sheet.
- Roast for 35-40 minutes, stirring the potatoes and turning them over with a large spatula at last once halfway through. Potatoes are done when they are fork tender, golden brown, and slightly crisp on the edges.
Rosemary Recipes
Rosemary is among my favorite herbs to cook with for a good reason. It’s flavorful and fragrant and goes with just about everything.
If you love these Rosemary Roasted Potatoes as much as my family does, I have a whole slew of rosemary recipes to recommend.
Lemon Rosemary Potato Salad is another dish that combines fragrant rosemary with tender potatoes all tied together with a the zing of lemon.
Rosemary Artichoke Dip is a favorite appetizer and party snack and Rosemary Mushrooms are another show stopping side dish I’ve made to rave reviews.
I’d be remiss not to point you to this hearty Rosemary Bread with Whole Wheat Recipe can hold its own against your favorite restaurant bread any day.
This Slow Cooker Lemon Lentil Rosemary Soup has caught my eye recently, too. (Can you tell I can’t get enough rosemary?) Basil is also delicious paired with potatoes like in this Basil Lemon Potato Salad Recipe that sounds ideal for a summer potluck or barbecue.
Rosemary Roasted Potatoes
Ingredients
- 8 medium size red potatoes about 4 cups chopped bite size
- 2 tablespoons olive oil
- 1 teaspoon kosher salt adjust to taste
- 1/2 teaspoon freshly ground black pepper adjust to taste
- 2 large sprigs rosemary about 1 tablespoon minced
- 1 tablespoon finely chopped chives or green onions OPTIONAL
Instructions
- Preheat the oven to 425°F. Chop the potatoes into bite-size pieces and place them in a large bowl. Drizzle with olive oil and toss with your hands to coat thoroughly.
- Sprinkle generously with salt, pepper and rosemary. Toss again to distribute the spices over all the pieces. Spread the potatoes across a well oiled baking sheet.
- Roast for 35-40 minutes, stirring the potatoes and turning them over with a large spatula at last once halfway through. Potatoes are done when they are fork tender, golden brown, and slightly crisp on the edges. Sprinkle with chives before serving, if desired.
Nutrition
{originally published 10/23/13 – recipe notes and photos updated 8/24/22}
Jenn S says
Yum! I love making potatoes with fresh rosemary… Chris goes crazy for them 🙂
Big Dude says
I'm with Jenn, except I can't comment about Chris
Chris says
For a second I was wondering why Jenn and Larry were talking about me before I realized they were talking about HER Chris;) These potatoes are roasted perfectly, I love them like this.
Lois says
I have been making these every couple of weeks for a few years now. Everyone loves them and I have never met a potato I have not loved. Thank you, Mary.
Anonymous says
I add coarse mustard to the mix…try it, it turns simple rosemary roasted potatoes into amazing rosemary roasted potatoes!
Anonymous says
Had those last night for dinner, but they were mixed with rosemary chicken! Yummy!
Tami
Susan S says
OMG!!! Sooo delicious!💕💕
Mary Younkin says
I’m so glad you liked the potatoes, Susan!
Brian says
If I cook them alongside the oven crispy chicken thighs at 400 degrees approx how much longer do I have to cook them
Mary Younkin says
It should all be done at approximately the same time, Brian.
FK says
Perfectly roasted potatoes, delicious!
Mary Younkin says
So glad to hear that you are enjoying the potatoes!
Kristen says
Delicious flavor! I’m so happy when I can use the fresh rosemary out of my garden. 😊
Mary Younkin says
I’m thrilled that you love the potatoes, Kristen!
Lois says
I have been making these every couple of weeks for a few years now. Everyone loves them and I have never met a potato I have not loved. Thank you, Mary.
Lois says
Too funny Big Dude and Chris!
Carol Loe says
Delicious! Crispy on outside & tender in the middle. Perfection! I baked mine 45 minutes & flipped ‘em twice. Easy Peasy.
Mary Younkin says
Easy and delicious – the best possible recipe combination. Thank you, Carol.
Nancy says
I need to make most of my sides that use the oven ahead of time as I am making Prime Rib and popovers. Would these taste as good if I roasted them and them put them into a slow cooker or an electric skillet? How would you adapt the recipe, if at all? Thanks! They look deliciious.
Mary Younkin says
Your dinner sounds amazing! Roasted potatoes can be tricky to hold because they won’t likely stay crispy on the outside. If it were me though I woudl likely use the crockpot to hold them.
donna teta says
I love roasted potatoes. The one thing I would add is that the potatoes should always be placed into a hot pan. Put the roasting pan in the oven while you preheat the oven. Putting the potatoes in a hot pan will prevent them from sticking to the pan.
Mary Younkin says
Thank you for the tip, Donna.
BreAnne Uselton says
Great, simple recipe. Thank you
Mary Younkin says
You’re welcome! I hope you enjoy the potatoes.