Rosemary Roasted Potatoes
Rosemary Roasted Potatoes are a simple, flavorful side dish that fills your kitchen with the comforting aroma of fresh rosemary.
The combination of tender potatoes with crispy edges and savory seasonings makes this dish a perfect addition to any meal.
Whether you’re serving them alongside roasted chicken or grilled fish, these crispy-on-the-outside, soft-on-the-inside potatoes will quickly become a go-to in your kitchen.
Rosemary Roasted Potatoes Recipe Highlights
- 30-minute side dish
- Simple ingredients
- No peeling required
- Great for family dinners or gatherings
- Pairs with almost any main course
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
POTATOES – I use small potatoes like red-skinned potatoes or fingerlings because they roast beautifully, getting crispy on the outside while staying tender on the inside. Their thin skins mean you don’t have to peel them, saving time and adding flavor. These types of potatoes also have a naturally creamy texture when roasted, making them a perfect choice for a side dish.
OIL – I use olive oil because it adds a subtle, rich flavor while helping the potatoes roast to a golden brown. Olive oil also brings out the natural flavors of the rosemary and seasonings without being overpowering. You can substitute avocado oil if you prefer, as it has a higher smoke point, which can be useful for roasting at higher temperatures.
ROSEMARY – Fresh rosemary brings a fragrant, earthy flavor that pairs perfectly with the potatoes. I use fresh because it has a more vibrant taste than dried, and the leaves hold up well during roasting, releasing their oils to season the potatoes as they cook. If
SEASONINGS – The combination of salt, garlic powder, onion powder, and pepper creates a balanced, savory flavor. Salt is key for enhancing all the other flavors, ensuring that the natural sweetness of the potatoes comes through. Garlic powder adds a mild, nutty depth, while onion powder brings a subtle sweetness. Pepper provides just a hint of heat, balancing out the richness of the dish.
How To Make Rosemary Roasted Potatoes
Please check the printable recipe card below for more detailed instructions.
- Mix the chopped potatoes, olive oil, rosemary, and seasonings in a large bowl until everything is coated.
- Spread the potatoes on a baking tray.
- Roast at 425º Fahrenheit for 30 minutes, stirring halfway through.
- Once the potatoes are tender and golden, remove them from the oven and enjoy.
Leftovers and Storage
STORE – Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
FREEZE – These potatoes can be frozen, but the texture may soften slightly. If freezing, place them in a single layer on a baking sheet, freeze for an hour, and then transfer to a freezer-safe bag. They will keep for up to 2 months.
REHEAT – For the best results, reheat them in the oven at 350º Fahrenheit until warmed through, about 10-12 minutes.
MAKE AHEAD – You can chop the potatoes and mix them with oil and seasonings the day before, storing them in the fridge until ready to roast.
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Serving Suggestions
CHICKEN – The savory flavors of Rosemary Roasted Potatoes make them an ideal match for our chicken recipes such as our Creamy Chicken Thighs or Chicken Tarragon.
FISH – A light and fresh option to complement the earthy potatoes.
CUCUMBER SALAD – Whether you prefer a creamy or light version, this refreshing salad balances the richness of the potatoes.
GREEN BEANS – Steamed or roasted green beans offer a crisp, healthy contrast.
Recipe Success Tips
EVENLY SIZED POTATOES – For the best results, make sure the potatoes are cut into pieces that are about the same size. This ensures they all roast at the same rate, so you don’t end up with some pieces undercooked while others are too crispy. Keeping them uniform helps everything cook evenly and gives you that perfect balance of crispy on the outside and tender on the inside.
SPREAD OUT – When placing the potatoes on your baking sheet, don’t overcrowd them. If they’re too close together, they’ll steam rather than roast, and you won’t get those crispy edges. Spread them out in a single layer with a little space between each piece. If needed, use two trays to avoid overcrowding.
FRESH HERBS – Fresh rosemary offers the brightest, most fragrant flavor, which really elevates the dish. If you only have dried rosemary, use about half the amount since dried herbs are more concentrated. Crushing the dried rosemary between your fingers before adding it to the potatoes can help release more of its natural oils and intensify the flavor.
STIR HALFWAY THROUGH – Don’t forget to stir the potatoes about halfway through the roasting time. This helps ensure they cook evenly and allows all sides to get that golden, crispy finish. Stirring also redistributes the oil and seasonings, so every bite is packed with flavor.
OVEN TEMPERATURE MATTERS – Roasting at 425º Fahrenheit is key to getting that perfect crispy exterior. If your oven runs hot, keep an eye on the potatoes toward the end of cooking to avoid burning. If you notice the edges browning too quickly, you can lower the temperature slightly for the last 5-10 minutes of cooking to ensure they don’t get too dark.
Commonly Asked Questions
Do I have to boil my potatoes first?
You do not have to boil them! That’s why I love this recipe so much! I love being able to eliminate an extra step when I can, especially when it’s as easy as adding more time to the timer.
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Rosemary Roasted Potatoes
Ingredients
- 2 pounds potatoes chopped, red skinned potatoes, fingerling potatoes, or a medley,
- 2 tablespoons olive oil
- 2 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon fresh rosemary finely chopped
Instructions
- Preheat your oven to 425º Fahrenheit.
- Add the chopped potatoes, olive oil, salt, pepper, garlic powder, and onion powder, and fresh rosemary to a large bowl.
- Stir until the potatoes are evenly coated.
- Place the seasoned potatoes baking tray and roast at 425º Fahrenheit for about 30 minutes. Stir about halfway through. Once the potatoes are soft and golden in color, they’re done.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.