Roast these Rosemary Potatoes to crisp perfection in the oven.
A side dish can’t get much simpler than this! With just 5 ingredients and only 10 minutes to prep, this rosemary potatoes recipe will definitely move to the front of the recipe box. The key ingredient in this easy recipe is rosemary, a woodsy and fragrant herb that combines the flavor of lemon, thyme, sage, and mint. It pairs perfectly with the mild-tasting and humble potato, for a side dish that is delicious and full of flavor.
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Perfectly Roasted Rosemary Potatoes
- Rosemary roasted potatoes are an easy side dish that elevates the potato to a new level of culinary success. Rosemary is a fragrant herb with a combination of flavors that are slightly complex due to its woodsy and lemony undertones.
- This dish is so uncomplicated to create. Wash, cut, toss, and then bake the potatoes. Just a few simple steps are all that is needed.
- Add these potatoes to a soup or make them on the grill. Or even try them pan fried with some garlic and onions.
Ingredients & Variations
POTATOES – This recipe calls for the baby potato. These potatoes are slightly sweeter than other varieties. Red, or yellow, or even new potatoes are also great options. Fingerlings can be substituted for baby potatoes as well.
ROSEMARY – Fresh rosemary can be found in the herb section of the produce aisle of the supermarket. Take the leaves off the stem and chop the small little needles.
VARIATIONS – Add some freshly pressed garlic, garlic powder, onion, or a sprinkle of parmesan cheese to these potatoes. They could also be mashed or cut into wedges for different shape and texture.
How to Make Rosemary Potatoes
Cook these baked rosemary potatoes as the next side dish.
- Cut the potatoes.
- Toss with olive oil and seasonings.
- Cook as per the recipe below.
What Goes With Rosemary Potatoes?
Sometimes leftovers happen, which is a good thing when a quick and easy side dish is needed! Refrigerate leftover Rosemary Potatoes in a sealed container for 3-4 days. Freeze leftover potatoes in a zippered bag with the date labeled on it for up to 6 months. Thaw potatoes before reheating.
To reheat in oven: Place potatoes, covered with foil, in a 400°F oven for 10 minutes, then remove foil for 5 minutes to crisp them up again.
To reheat on the stove: Add ½ teaspoon olive oil to pan and heat leftovers for 5-10 minutes until warmed through and crisp.
Other Easy Sides To Make!
- Baby Potatoes Recipe – delicious with dill and butter!
- Glazed Sweet Potatoes – just 15 minute prep.
- Cheesy Scalloped Potatoes – a favorite!
- Oven Roasted Potatoes– so easy to make.
- 1 ½-2 pounds baby potatoes or new potatoes, thin red or yellow skin
- 1 ½-2 Tablespoons olive oil just enough to coat
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly cracked black pepper or to taste
- 1 Tablespoon fresh chopped rosemary chopped
- fresh chopped rosemary optional garnish (or other fresh herbs)
- Preheat oven to 400˚F. Line baking tray with parchment paper.
- Clean potatoes, and cut in half (or thirds or quarters, about 1 inch pieces for larger potatoes).
- Rinse and dry potatoes well (with a tea towel or paper towel).
- Toss with olive oil to coat. Sprinkle with salt, pepper, and rosemary. Toss to combine.
- Add to baking tray and spread evenly, without crowding. Bake for 40-55 minutes until cooked through and browned, stirring after 25 minutes. Sprinkle with fresh rosemary.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.