Rosemary Roasted Potatoes

I serve them 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.

Oven 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.

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.

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.

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. 

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 Roasted Potatoes

1. Preheat the oven to 425 degrees. Chop the potatoes into bite size pieces and place in a large bowl. Drizzle with olive oil and toss with your hands to coat thoroughly.
2. 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.
3. 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. Enjoy!

Perfectly Simple Rosemary Roasted Potatoes

5 from 1 vote

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Servings: 6 servings

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 cracked black pepper adjust to taste
• 2 large sprigs rosemary about 1 tablespoon minced

Instructions

• Preheat the oven to 425 degrees. Chop the potatoes into bite size pieces and place 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. Enjoy!

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{originally published 10/23/13 – recipe notes and photos updated 5/10/19}