The perfect side dish! These easy Rosemary Roasted Potatoes are super easy and fuss free to make. Simply toss all of the ingredients together on a sheet pan, or in a skillet, and roast in the oven until done. They come out perfectly crispy on the outside and fluffy on the inside every time!
Having a reliable side dish that you just pop in the oven gives you more time to focus on the other components of your meal, which is why I love this recipe! Plus, the rosemary and garlic add a delicious touch!
These potatoes go well with all sorts of proteins, like my Crispy Roasted Chicken Thighs or Creamy Garlic Pork Chops. They are also a great from-scratch addition to your meal prep menu because they reheat beautifully!
Choosing Your Potatoes
I prefer red potatoes because they have a thin, delicate skin that crisps up quickly without the need for peeling. However, Yukon Golds are also a fantastic choice if you want an extra buttery interior. If you choose to use Russets, just be sure to cut them into slightly smaller pieces because they don't roast as fast.
Key Ingredients & Substitutions
- Potatoes - This recipe works well with Red potatoes and Yukon Gold potatoes.
- Fresh Rosemary - Fresh is best here! I use some during the roasting process and the remaining at the end for a bright, fresh finish. Substitute with 1 ½ teaspoons dried if that is all you have. If using dried, add all of it in the beginning.
- Garlic - Freshly minced works beautifully but can be substituted with granulated garlic.
- Olive Oil - This helps the potatoes crisp up; you can also use avocado oil or vegetable oil.
See the recipe card below for the full list of ingredients and measurements.
How To Make Rosemary Roasted Potatoes
Making these potatoes is as simple as it gets, requiring just a few minutes of prep before the oven takes over. Here is how I pull it all together:
- Cut the potatoes into 1-inch pieces and spread out on a parchment lined baking sheet.
- Drizzle with the olive oil and sprinkle over the minced garlic, salt, pepper and 1 tablespoon of the fresh rosemary.
- Toss the potatoes in the oil and seasonings until all of the potatoes are evenly coated. Spread out into an even layer and roast for 30-35 minutes.
- Remove from the oven and sprinkle over the remaining fresh rosemary. Enjoy!
👉 Sky's Tips
- Other herbs like thyme, oregano and parsley can also be used. That's the beauty of cooking from scratch; you can customize any recipe that you are making.
- Cooking at 425°F and use parchment paper, you will get crispy potatoes without the need to flip them. If you do not use parchment paper, you may need to flip the potatoes halfway through the cooking process.
Frequently Asked Questions
The most common culprit is crowding the pan. If the potatoes are not spread out evenly, they will steam instead of roast. Use a large sheet pan to make sure there is plenty of room to spread them out.
Yes, you can substitute dried rosemary but use 1 ½ teaspoons instead of the 1 ½ tablespoons of fresh. Crush the leaves in your hand to release their oils before cooking; avoid using dried rosemary as a garnish, because the texture can be tough and woody.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. For the best texture when reheating, pop in the air fryer, a skillet or back in the oven for a few minutes.
I hope these crispy Rosemary Roasted Potatoes become a new favorite in your home! If you give them a try, let me know in the comments below, I'd love to hear what you served them with.
-Sky🩷
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📖 Recipe
Easy Rosemary Roasted Potatoes
Ingredients
- 1 ½ pounds red potatoes cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 ½ teaspoons salt
- ½ teaspoon pepper freshly cracked is best
- 3 cloves garlic minced
- 1 ½ tablespoons rosemary chopped
Instructions
- Preheat an oven to 425°F. Line a sheet pan with parchment paper.
- In a large bowl (or directly on the pan), toss the potatoes with olive oil, salt, pepper, garlic, and 1 tablespoon of the rosemary.
- Spread in a single layer. Roast for 30-35 minutes until crispy.
- Sprinkle over the remaining ½ tablespoon of fresh rosemary before serving. Enjoy!
Carolynn says
I made these for a dinner party and they were a hit! Super easy recipe to follow. Thanks for sharing.
Simply Scratch Made says
I am glad they were a hit!