Rosemary Roasted Potatoes
The mouthwatering aroma of these rosemary roasted potatoes will turn any occasion into a holiday. Tender potatoes encrusted in crispy skins flavored with garlic and rosemary is a party for your taste buds. Simple but elegant.
We all decided we wanted roasted potatoes for Thanksgiving, but I didn’t want to make the same ol’ thing. It’s surprising what a few simple herbs (or in this case, one herb) and some garlic can do for them.
In fact, you won’t even need a recipe after making this once because it’s so simple. If you don’t count salt and pepper, you only need four ingredients: potatoes, olive oil, garlic, and rosemary. It couldn’t get any easier.
Why Rosemary Loves Potatoes
Rosemary enjoys an herbaceous, woodsy aroma that plays really well with starches. Potatoes, eggplant, winter squash, and especially bread enjoy a glow-up with this fantastic and versatile herb. And if you want to invite more herbs to the party, check your spice rack for sage, thyme, and oregano.
How to Roast Rosemary Herbed Potatoes
- Scrub, rinse, and pat potatoes dry, cut into large chunks, and place in a large bowl. (Photos 1-2)
- Drizzle them with the olive oil, season with salt and pepper, then add garlic and rosemary. Toss to combine thoroughly. (Photo 3)
- Line a baking sheet with a baking mat or parchment paper. Spread the potatoes in a single layer on the baking sheet.
- Bake for 30-40 minutes, flipping them halfway through with a spatula until they are evenly browned and crispy to preference. (Photo 4)
- Serve – Allow the potatoes to cool slightly and serve hot.
Recipe Notes
- Feel free to peel the potatoes instead of scrubbing them if you can’t get organic and you’re worried about pesticides.
- Double the recipe for leftovers that goes great in quick soups and casseroles.
Make-Ahead and Leftover Makeovers
If you want to prep the potatoes ahead, store them submerged in a large bowl of water to keep them from turning brown. They’ll last 24 hours that way. Drain, pat dry, season, and roast them for a faster side dish.
Having leftover roasted potatoes in the fridge is such a time saver. Cut them up into smaller pieces and toss them in a savory casserole, soups, and stews. They also pair wonderfully with scrambled eggs. They’ll last 3-4 days in the fridge or 2-3 months in the freezer. Heat them back up in the oven straight from the freezer; no need to thaw.
What to Serve With Rosemary Roasted Potatoes
These guys go wonderfully with lamb or pork chops. Other simple sides that pair well are greens and proteins. They also go great as a side dish with turnip or collard greens.
More Soul-Satisfying Potato Recipes to Enjoy
- Southern Potato Salad
- Green Beans and Potatoes
- Stewed Potatoes
- Sausage and Potatoes
- Twice-Baked Mashed Potatoes
By Imma
Watch How to Make It
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This blog post was originally published in November 2020 and has been updated with additional tips, new photos, and a video.
Rosemary Roasted Potatoes
Ingredients
- 2-2½ pounds (900-1100g) red potatoes (white potatoes also work fine)
- 2-3 tablespoons (30-45ml) olive oil
- ½ tablespoon (8g) minced garlic
- 2 large sprigs rosemary, removed from the stems and minced (or 2 teaspoons dried rosemary)
- salt and pepper to taste
Instructions
- Preheat the oven to 425℉ (220℃).
- Scrub, rinse, and pat potatoes dry, cut into large chunks, and place in a large bowl. Or you can peel them before cutting them up if you wish.
- Drizzle them with the olive oil, season with salt and pepper, then add garlic and rosemary. Toss to combine thoroughly.
- Line a baking sheet with a baking mat or parchment paper. Spread the potatoes in a single layer on the baking sheet.
- Bake for 30-40 minutes, flipping them halfway through with a spatula until they are evenly browned and crispy to preference.
- Allow to cool slightly and serve hot.
Tips & Notes:
- You can parboil the potatoes for 5-10 minutes to loosen the stubborn dirt before cleaning, and it makes them more tender.
- To make them crispier, increase the amount of olive oil by a tablespoon.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used in the recipe.
I love this recipe. Rosemary is my go-to seasoning for potatoes.
I make this but use duck fat instead of olive oil (heat the duck fat in the oven before putting the potatoes in)
Thanks for sharing that, Lindsey!