Rosemary Roasted Potatoes Recipe

These rustic Rosemary Roasted Potatoes are made with creamy red or white-skinned potatoes, robust extra-virgin olive oil, and a generous coating of minced fresh garlic and piney rosemary. The long, slow roast transforms the humble tubers into golden nuggets with a crackling, salty skin that yields to a buttery, melt-in-your-mouth interior. It is the ultimate foolproof side dish, bringing the comforting aroma of a country kitchen to your Sunday dinner table for the whole family.

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Rosemary Roasted Potatoes Ingredients

1 1/2 pounds small red or white-skinned potatoes: Waxier varieties hold their shape beautifully during the long roast.
1/8 cup good olive oil: Essential for crisping the skins and carrying the herb flavors.
2 tablespoons minced fresh rosemary leaves: The star aromatic; woody and fragrant.
1 tablespoon minced garlic (3 cloves): Adds a savory punch that caramelizes alongside the potatoes.
3/4 teaspoon kosher salt & 1/2 teaspoon black pepper: Crucial for seasoning the potatoes from the outside in.

How To Make Rosemary Roasted Potatoes

Prep the Oven and Potatoes: Preheat your oven to 400 degrees F. Wash the potatoes thoroughly. Cut them into halves or quarters depending on their size; you want uniform, bite-sized wedges that will cook evenly.
Season the Batch: Place the cut potatoes into a large mixing bowl. Add the olive oil, kosher salt, freshly ground black pepper, minced garlic, and minced rosemary.
Toss to Coat: Use your hands or a large spoon to toss the mixture vigorously. Ensure every single potato wedge is glistening with oil and speckled with herbs and garlic. This ensures flavor in every bite.
Spread and Roast: Dump the potatoes onto a baking sheet. Spread them out into a single layer, ensuring they aren’t piled on top of each other. Roast in the preheated oven for at least 1 hour.
Flip for Crispness: During the cooking time, use a metal spatula to flip the potatoes twice (roughly every 20 minutes). This ensures they brown evenly on all sides and prevents sticking.
Finish and Serve: Remove the potatoes when they are deeply browned, crispy on the edges, and tender in the middle. Taste and season with a little extra salt if needed. Serve immediately.

Recipe Tips

Don’t Skimp on Time: While many recipes call for 30 minutes, this recipe specifically calls for “at least 1 hour.” This extended time is the secret to getting that thick, crunchy crust that makes these potatoes addictive.
Garlic Timing: Minced garlic can sometimes burn during a long roast. If you are worried about bitter garlic, you can crush whole cloves and roast them with the potatoes, or add the minced garlic during the last 20 minutes of cooking.
Pan Spacing: Crowding the pan is the enemy of crispiness. If the potatoes are touching too much, they create steam pockets. Use two baking sheets if necessary to give them room to breathe.
The “Rough” Trick: For extra crunch, par-boil the potatoes for 5 minutes, drain them, and shake them in the pot to roughen up the edges before tossing with oil and roasting.

What To Serve With Rosemary Roasted Potatoes

Roast Leg of Lamb: Rosemary and lamb are a classic culinary pairing.
Grilled Steak: These hearty potatoes stand up well to a juicy ribeye or sirloin.
Rotisserie Chicken: A simple, comforting meal perfect for weeknights.
Fried Eggs: Leftover roasted potatoes make an incredible breakfast hash.

How To Store Rosemary Roasted Potatoes

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: To restore the crispiness, reheat them in a 400°F oven or an air fryer for 5-10 minutes. Microwaving will make them soft and soggy.
Freeze: You can freeze roasted potatoes for up to 3 months. Thaw in the fridge and reheat in the oven until hot and crisp.

Rosemary Roasted Potatoes Nutrition Facts

Calories: 180 kcal
Fat: 7g
Carbohydrates: 28g
Fiber: 3g
Protein: 3g
Potassium: 620mg

Nutrition information is estimated per serving.

FAQs

Can I use dried rosemary?

Fresh rosemary is vastly superior for this recipe as it has oils that infuse the potatoes. However, if you must use dried, use half the amount (1 tablespoon) as the flavor is more concentrated, but add it later in the cooking process to prevent burning.

Why did my potatoes stick to the pan?

This usually happens if there wasn’t enough oil or if the pan wasn’t hot enough. Using parchment paper can help with cleanup, though roasting directly on the metal sheet often produces a better crust.

Can I use Russet potatoes?

Yes, but the texture will be different. Russets are fluffier and may fall apart slightly during the long roast and flipping process. Red or Yukon Gold potatoes hold their shape better for wedges.