The alluring aroma of these ROSEMARY ROASTED POTATOES makes Thanksgiving dinner a mouthwatering experience that is truly unforgettable. You’ll be surprised by what a simple herb can do to your regular potatoes, especially when roasted. You won’t even need the recipe after the first time you make them.
If you know me, you know I love flavor because I know you do, too. What if I told you that there is a dish so fragrant that you can taste it from another room? That’s the magical effect of this simple yet flavor-packed rosemary roasted potatoes recipe.
We all know how the holidays could get so busy. So if you’re looking for an almost HANDS-FREE side dish to serve on your Thanksgiving dinner, this is it! With just S-I-X simple ingredients, you’ll be able to whip up a good starchy side to complete your holiday meal. It’s as easy as seasoning it and roasting it in the oven!
How do I use Rosemary?
Rosemary is one of my favorite herbs, especially when adding both fragrance and flavor to a dish. What most people don’t know is that this versatile herb is used in many other dishes. In some parts of the world, it’s used for tea to aid digestion, inflammation, and blood circulation. Truly an herbal wonder!
Some perfumes are also made from rosemary. Yes, you heard that right, perfume! Now you can smell as tasty as a roast chicken. Just kidding! 😅
But it is popular with soaps and shampoos because of its soothing effects. Personally, I like it in poultry and steak, but you can also rub it on other meats. Cooking the meat sous-vide infuses the rosemary essence directly. It’s most commonly used as a seasoning or simply as a chopped herb-rubbed in meat.
Rosemary Roasted Potatoes Ingredients
The good part about this potatoes recipe is that you don’t have to search far and wide for the ingredients. Shopping for these ingredients would be a breeze! It’s incredible how just a few ingredients can make such a tasty dish.
Potatoes – It doesn’t matter if they’re red or white. Both potatoes give you the hefty starchy goodness you’re craving. And you may need to buy some now since it’s in super-high demand this holiday season.
Garlic – Aside from being a mouthwatering aromatic, this ingredient is also good for your health, especially regulating blood pressure.
Rosemary – This potent herb brings an incredible aroma to the dish, but there’s more to it than meets the eye, or nose, for that matter. It helps with everything from inflammation to digestion. I want to call this a super herb.
Salt and Pepper – This duo is essential to everyday cooking. This will brighten the flavors to our specific taste preferences.
Roasting Potatoes the Easy Way
These lovely spuds are pulled directly from the ground, which means they can have traces of dirt on them. It is necessary to clean, scrub, and rinse your potatoes, so you don’t accidentally eat dirt.
You can parboil the potatoes to loosen the stubborn dirt and would also make them more tender.
Now, I know it’s really frustrating to have overcooked roasted potatoes, making the whole dish bitter. To avoid this, I suggest pulling out your spuds just right before they’re done.
Food continues to cook for a while after it’s done, so we adjust the time not to burn our roasted potatoes.
Rosemary Roasted Potatoes are easy to prepare. But in case you want to make them in advance or have some leftover, simply pop them into a shallow container and place them in the fridge. As simple as that! These will last for about 2-3 days.
Freezing potatoes is just as easy, plus they last longer! Instead of a shallow airtight container, use a freezer-safe ziplock bag and properly store them in the freezer. They should last six months.
But I don’t usually freeze my potatoes because they’re best enjoyed right away.
What to Serve with Rosemary Roasted Potatoes?
The holidays are just around the corner! So one of the best dishes to serve with this easy peasy potato side dish is this fuss-free Roast Turkey Breast. You can even cook it in the same oven if it’s big enough.
More Potato Dishes for the Holidays
How to Make Rosemary Roasted Potatoes
Prepare the Potatoes
- Preheat the oven to 425℉/220℃.
- Clean Potatoes – Scrub, rinse, and pat dry potatoes. Then cut them into large chunks and place them in a large bowl. (Photos 1 & 2)
- Season with salt and pepper, then add garlic and rosemary. Toss to combine thoroughly. (Photo 3)
- Prepare the Baking Pan – Line a baking sheet with a baking mat or parchment paper. Spread the potatoes in a single layer on the baking sheet. (Photo 4)
- Bake for 30-40 minutes, flipping them halfway through, with a spatula, until they are evenly browned and crispy, according to preference.
- Chow Time – Allow to cool slightly and serve warm.
Watch How To Make It
Rosemary Roasted Potatoes
- 2-2½ pound red or white potatoes
- 2-3 tablespoon olive oil
- ½ tablespoon minced garlic
- 2 large sprigs rosemary, minced
- Salt and freshly ground pepper, to taste
- Preheat the oven to 425℉/218℃.
- Scrub, rinse, and pat potatoes dry. Cut into large chunks, then place in a large bowl.
- 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, according to preference.
- Allow to cool slightly and serve warm.
Tips & Notes:
- You can parboil the potatoes for around 5-10 minutes to loosen the stubborn dirt and make them tenderer.
- Try pulling out your spuds right before they’re done. Food continues to cook for a while after being removed from the oven, so we adjust the time not to burn the potatoes.
- To make it more crispy, make sure to give your potatoes a generous amount of olive oil.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used in the recipe.