Rosemary Roasted Potatoes Recipe
I’ve included some videos below for those who prefer to watch rather than read.
Rosemary roasted potatoes are a simple and delicious side dish that can elevate any meal. With a perfect blend of crispy edges and fluffy insides, these potatoes are seasoned with fresh rosemary, garlic, and olive oil.
You don’t need to be an expert chef to make them. Just cut the potatoes, toss them with the right ingredients, and roast them in the oven. Whether you’re serving them with a roast dinner or enjoying them on their own, these potatoes are sure to be a hit.
If you’re looking for a vegan, gluten-free option that’s packed with flavor, rosemary roasted potatoes are a great choice. They are easy to make and versatile enough to fit any occasion, from weeknight dinners to holiday feasts.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need for delicious rosemary roasted potatoes:
Potatoes: Choose 2-3 pounds of Yukon Gold or red potatoes. If you don’t have these, Russet potatoes work too. Dice them into ½ to ¾ inch cubes.
Olive Oil: Use 2-3 tablespoons to coat the potatoes. If you don’t have olive oil, you can substitute with vegetable oil or canola oil.
Rosemary: 2 tablespoons of fresh rosemary, finely chopped. If fresh is not available, use 1 tablespoon of dried rosemary.
Salt: 1 teaspoon of kosher salt. Regular table salt is also fine.
Black Pepper: ½ teaspoon of freshly ground black pepper.
Garlic Powder: ½ teaspoon for extra flavor. Fresh garlic can be used as a substitute; mince 2-3 cloves.
Lemon (Optional): Thinly slice half a lemon and add for a zesty flavor. If you don’t have lemon, it’s optional, but adds a nice touch.
Ingredient List
| Ingredient | Quantity | Substitutes |
|---|---|---|
| Potatoes | 2-3 pounds | Russet potatoes |
| Olive Oil | 2-3 tablespoons | Vegetable oil, Canola oil |
| Rosemary | 2 tablespoons fresh | 1 tablespoon dried |
| Salt | 1 teaspoon | Table salt |
| Black Pepper | ½ teaspoon | |
| Garlic Powder | ½ teaspoon | 2-3 cloves fresh garlic, minced |
| Lemon (Optional) | ½, thinly sliced | Omit if not available |
Feel free to adjust quantities based on your taste preferences. Enjoy your tasty rosemary roasted potatoes!
Instructions
Preheat your oven to 400°F (200°C). You can use a baking sheet lined with foil or a nonstick baking mat for easy cleanup.
Cut the potatoes into halves or quarters. Place them in a large bowl.
Add 2-3 tablespoons of olive oil to the bowl. Sprinkle salt, pepper, and chopped rosemary. You can also add garlic or garlic powder.
Toss the potatoes in the bowl until they are well coated with the oil and spices. Using your hands makes it easier to ensure every piece gets evenly covered.
Spread the coated potatoes on the prepared baking sheet in a single layer. For extra crispiness, place them cut side down.
Roast the potatoes in the preheated oven for about 45–60 minutes. Turn them once halfway through the cooking time to ensure they cook evenly.
Check if they are crispy on the outside and tender on the inside. If not, bake for a few more minutes. Serve immediately.
Quick Tips
- Use Yukon Gold or red potatoes for the best results.
- Ensure even coating of oil and spices.
- Don’t overcrowd the baking sheet to allow for proper roasting.
Tips, Tricks & Storing
Tips for Making the Best Rosemary Roasted Potatoes
Choose the Right Potatoes: Russet or Yukon Gold potatoes work best. They get crispy on the outside and stay fluffy inside.
Cut Evenly: Cut the potatoes into uniform pieces to ensure they cook evenly.
Season Well: Toss the potatoes with olive oil, salt, pepper, and finely chopped rosemary. You can also add garlic powder for extra flavor.
Roasting Tricks
Preheat Your Oven: Make sure your oven is fully preheated to around 400°F before you start roasting.
Use a Baking Sheet: A large, rimmed baking sheet gives the potatoes enough space to spread out and get crispy.
Stir During Roasting: Halfway through cooking, give the potatoes a good stir. This helps them cook evenly and become crisp all over.
Storing & Reheating
Storing: Let the roasted potatoes cool completely. Store them in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, spread the potatoes on a baking sheet and bake in a preheated oven at 375°F for 10-15 minutes until they are hot and crispy again.
Freezing: For longer storage, freeze the roasted potatoes. Spread them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag. Reheat directly from the freezer, adding a few extra minutes to the reheating time.
These simple tips and tricks will help you make delicious, crispy rosemary roasted potatoes every time!
Recipe Variations & Serving Suggestions
Recipe Variations
Herb Swap: Instead of rosemary, try using thyme, oregano, or parsley for a different flavor.
Spicy Twist: Add a pinch of red pepper flakes or paprika to give your potatoes a bit of heat.
Cheesy Delight: Sprinkle grated Parmesan cheese over the potatoes before roasting for a cheesy finish.
Citrus Zest: Add a bit of lemon zest to give a fresh and zesty flavor to the potatoes.
Sweet and Savory: Mix in some sweet potatoes with your regular potatoes for a sweet and savory combination.
Serving Suggestions
Main Course Pairings:
- Grilled Chicken: Rosemary roasted potatoes are perfect with grilled chicken.
- Steak: They also go great with a juicy steak.
- Fish: Try them alongside a nice baked or grilled fish.
Vegetarian Options:
- Salads: Toss some roasted potatoes into your favorite green salad.
- Roasted Vegetables: Serve them with a plate of roasted veggies for a hearty meal.
Dipping Sauces:
- Aioli: Serve with a side of garlic aioli for a creamy dip.
- Ketchup: A classic choice that never goes wrong.
- Sour Cream: Goes well with the crispiness of the potatoes.
