Cozy, crispy, and herby in all the right ways, these rosemary roasted potatoes come together with baby potatoes, olive oil, garlic, and fresh rosemary. Your kitchen’s about to smell like a forest cottage dream.
If you’re the type who believes a golden, crackly potato belongs next to pretty much everything—you’re among friends here. These are the taters you toss together when you’ve got a sheet pan, a sprig of rosemary, and someone asking, “What’s for dinner?” They’re crispy on the edges, fluffy in the middle, and just garlicky enough to make you hungry while they roast. Great on a lazy weeknight or tucked next to something fancy like a roast chicken, or even better, pan-seared salmon with pomegranate reduction. No frills. Just properly good potatoes.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Rosemary Roasted Potatoes
This one’s for when you’re hungry, but also want to feel a little like Ina Garten without doing much. No special gadgets. Just a sharp knife and your oven.
- Ridiculously simple to make: You just slice, toss, spread, and roast. It practically cooks itself.
- Golden crispy edges: Cut-side down on the pan means every bite has that satisfying crunch.
- Smells like a dream: Garlic and rosemary bake into the olive oil and the scent floats all through the kitchen.
- Pairs with everything: Honestly, they’re as happy cuddled up to steak as they are on a brunch plate with poached eggs.
- Naturally gluten-free and vegan: No substitutions needed—just potatoes, herbs, and oil.
- Scales like a dream: Making dinner for one or a crowd? Easily doubled or tripled without stress.
Ingredient Notes
Trust me, the magic is in the simplicity. But let’s peek at why each of these ingredients pulls their weight.
- Small red or white-skinned potatoes: Choose baby potatoes that feel firm and smooth. Keep them about the same size so they roast evenly. Red ones are creamier, whites crisp a touch more.
- Good-quality olive oil: This isn’t the time for something bland. A good olive oil helps everything crisp and adds depth. You’ll taste it.
- Kosher salt: Bigger flakes cling to the potato skin better and make the flavors pop.
- Freshly ground black pepper: Fresh is key. You want tiny bursts of earthy heat, not dull dust from an old shaker.
- Garlic, minced: Not shy here—three cloves gives you sweet roasted bits and a savory backbone. Mince it small so it doesn’t burn.
- Fresh rosemary leaves, minced: Sharp, piney, and totally worth using fresh. Dried rosemary just doesn’t hit the same way.
How To Make This Rosemary Roasted Potatoes
Let’s be honest: potatoes that taste this good should require a license or a warning label. But making them? As breezy as a Sunday afternoon.
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Preheat the oven: Set it to 400°F first so it’s nice and hot by the time you’re ready to roast. That initial blast of heat starts the crisping magic.
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Prep your potatoes: Scrub them clean (yes, with enthusiasm). You want zero dirt and very dry skins so the oil sticks. Halve or quarter them so they’re roughly the same size. Uniformity = even baking = no sad undercooked tater surprises.
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Toss everything together: In a big bowl, mix the potatoes with olive oil, salt, pepper, minced garlic, and rosemary. Use your hands if you’re up for it—the tactile joy is real, and it gets everything coated better than a spoon.
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Arrange cut-side down on a baking sheet: This is the secret trick, okay? Flat side down = a crispy, golden crust you wanna pick off and eat right from the tray (but try to wait).
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Roast and flip every 15 minutes: Give them 40–45 minutes total, but don’t just set it and forget it. Every 15 minutes, give ’em a little flip so all sides get their crisp moment. They should be browned, sizzling, and basically irresistible.
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Taste and serve: Add a sprinkle more kosher salt if you feel like it. Maybe a final zip of fresh rosemary. Then dig in while they’re hot and crunchy.
Storage Options
Okay, so you somehow didn’t eat the whole tray (impressive, honestly). Here’s what to do next.
First up, the fridge. Let the potatoes cool completely before putting them into an airtight container. They’ll hold up fine in the fridge for about 3 to 4 days. That said, day one is peak crispness. After that, they soften, but they’re still great in salads, wraps, or reheated in a skillet.
Freezing? Technically yes, you can freeze roasted potatoes—but with these, I usually wouldn’t. The texture does shift a bit, especially with the crisp-factor. If you do freeze them, lay them in a single layer on a baking sheet first until firm, then transfer to a freezer bag.
To reheat, pop them back into a 400°F oven for 10 to 15 minutes or until warmed and crisp again. Or use a dry skillet on medium heat for a few minutes to bring back that edge (frankly, this trick saves everything from pizza to Lembas bread, just saying).
Variations and Substitutions
Hey, sometimes you open your fridge with good intentions and realize… no rosemary. No problem. There are options.
- Dried herbs instead of fresh rosemary: It’ll work in a pinch. Use about 1 teaspoon dried rosemary, but chop it up a little to avoid woody bits.
- Yukon Gold potatoes: Rich and buttery, with a little less crisp than reds but still roast beautifully. Just as satisfying.
- Add lemon zest: A whisper of citrus right before serving lifts the earthy potatoes in a surprisingly zingy way. Lovely for spring.
- Other fresh herbs: Thyme or sage both shine here. A mix, especially with garlic and olive oil, makes things feel fancy.
- Toss with parmesan: After roasting, sprinkle finely grated parm on top. The cheese melts slightly and adds salty, nutty depth.
What to Serve with Rosemary Roasted Potatoes
Honestly, these potatoes wear many hats. They can go rustic, elegant, or game-day casual. Here are a few tasty pairings to keep things interesting.
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For a hearty dinner with minimal effort, pair them with buffalo chicken wings out of the oven. The crispy heat from the wings next to the garlicky, herb-coated potatoes is pure crunch-on-crunch happiness.
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Try them alongside a bright green salad with lemon vinaigrette and pan-seared cod or salmon. That combo of sharp, fresh, and rich is so satisfying and nicely balanced.
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These make a great brunch add-on, too. Serve them next to poached or scrambled eggs, some crispy bacon or veggie sausage, and possibly a short stack of strawberry pancakes for anyone in need of a sweet finish.
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Toss them into a power bowl with wilted greens, farro, and a tahini drizzle if that’s your vibe. The crunchy warm potatoes play so well with cool or creamy things.
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Oh, and don’t sleep on serving these with grilled cheese sandwiches or tuna melts. Something about the combo of gooey + crispy just works.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use dried rosemary instead of fresh?
Yep, you totally can—but you’ll want to tweak the amount. Use about 1 teaspoon of dried rosemary in place of the two tablespoons of fresh. Chop it a bit finer if it looks too twiggy. Dried rosemary can be woodsy and intense, so a little goes a long way. If you can, briefly rub it between your fingers before adding—it helps release the oils and softens the punchy flavor.
Do I have to flip the potatoes while roasting?
Technically, no—but I really, really recommend it. Flipping every 15 minutes helps ensure they crisp evenly on all sides. Otherwise, the side that sits face-down will be beautifully golden, while the rest may stay pale and kind of sad. Don’t overthink it, just grab a spatula and give them a little shuffle a couple times while they roast.
How do I prevent the garlic from burning?
Ah, the eternal garlic dilemma. Mince it fine, and make sure it’s well coated in olive oil so it sticks to the potatoes, not the pan. If you’re really worried, you can stir in the garlic halfway through cooking or even add it during the last 15 minutes instead of at the beginning. That way, it’ll roast gently instead of going bitter and charred.
Can I make these ahead of time?
Sort of. You can prep the potatoes—wash, chop, even toss in oil and seasoning—then refrigerate them (uncooked) a few hours ahead. But once roasted, they’re really best enjoyed fresh. Reheating works, but you’ll miss the full crispy glory. If you need to serve a crowd, roast in batches and keep them warm in a low oven until mealtime.
Rosemary Roasted Potatoes
Ingredients
Potatoes
- 2 pounds (900 g) small red or white-skinned potatoes baby potatoes (about 900g)
- 3 tablespoons (45 ml) olive oil good quality
- 1.5 teaspoons (9 g) kosher salt plus more for serving
- 0.5 teaspoon (2 g) freshly ground black pepper
- 3 cloves garlic minced
- 2 tablespoons (8 g) fresh rosemary leaves minced
Equipment
- Sharp knife
- Cutting board
- Mixing bowl
- Baking sheet
- Spatula
- Oven
Instructions
- Preheat your oven to 400°F (205°C). Place a rack in the center position.
- Scrub potatoes clean and dry thoroughly. Halve or quarter them so all pieces are about the same size.
- In a large bowl, toss potatoes with olive oil, kosher salt, black pepper, minced garlic, and rosemary. Use your hands to coat evenly.
- Arrange potatoes cut-side down on a baking sheet in a single layer.
- Roast for 40–45 minutes, flipping every 15 minutes, until golden brown and crispy on the edges and fork-tender inside.
- Taste and season with more salt if desired. Garnish with extra rosemary and serve immediately.
Notes
• Use Yukon Gold or add other herbs like thyme or sage for twists. See above for more substitution ideas.
• To reheat, pop in a 400°F oven for 10-15 minutes or heat in a dry skillet for a few minutes to bring back crispness.
