One of the easiest side dishes ever, these rosemary roasted potatoes are crispy and flavorful. They are very quick to prepare, and use just a few ingredients.
Are you ready to elevate your potato game to the next level? Today I’m sharing the most aromatic and delicious rosemary roasted potatoes recipe! These crispy nuggets are infused with fragrant rosemary and a hint of garlic, making them the perfect easy side dish for any meal. Not only are they incredibly simple to prepare, but they also fill your kitchen with an amazing aroma that will have your mouth watering in no time!
Why This Recipe Works
- Flavorful combination: The marriage of earthy rosemary and garlic creates an irresistible flavor that perfectly complements the natural taste of potatoes.
- Crispy texture: By roasting the potatoes uncovered in the oven, they develop a crispy exterior while remaining tender and fluffy on the inside.
- Versatile side dish: These rosemary roasted potatoes pair well with a wide variety of proteins, such as chicken, beef, pork, or fish, making them a versatile addition to any meal or dinner party.
- Effortless preparation: With just a few simple ingredients and minimal hands-on time, this rosemary potatoes recipe is easy to prepare even for novice cooks, yet delivers impressive results that are sure to impress your family and friends.
- Potatoes: While fingerling potatoes or baby red potatoes are recommended for this recipe, you can also use other small potatoes such as baby gold potatoes or blue potatoes. You can even try Yukon Gold or Russet potatoes. Just make sure to cut them into uniform-sized pieces to ensure even cooking. Adjust the cooking time to ensure they are done as each type of potato can take a slightly different time to cook properly.
- Garlic powder: Garlic powder provides a convenient way to incorporate garlic flavor into the dish without having to mince fresh garlic. However, if you prefer using fresh garlic, substitute the powder with 2-3 minced cloves.
- Fresh rosemary: Using fresh rosemary is key to achieving the vibrant, aromatic flavor that makes this dish stand out. If fresh rosemary is unavailable, you can use 1 teaspoon of dried rosemary. Another idea is to use rosemary flavored olive oil.
- I tend to get a little heavy-handed with the salt, because I think it adds great flavor. Definitely season to your own taste!
- Avocado oil can be substituted for the olive oil.
- Herb medley: add more depth to the flavor by incorporating your favorite herbs such as thyme, parsley, or oregano or even an Italian seasoning blend. Chop and mix the fresh herbs with the rosemary before tossing with the potatoes. You could even try using onion powder in place of garlic for another variation.
- Spicy kick: for those who enjoy a little heat, add a pinch of red pepper flakes or a dash of cayenne pepper when you add the salt and pepper..
- Cheesy twist: After the potatoes have finished roasting, sprinkle them with grated Parmesan cheese, return them to the oven for a few minutes until the cheese has melted, and turned golden brown.
- Lemon zest: To add a bright, zesty note to the dish, grate the zest of one lemon and toss it with the potatoes and herbs in a large bowl before roasting.
How To Make
- Preheat your oven to 375 degrees F.
- Dice the potatoes into bite-sized pieces and transfer them to an oven-safe casserole, cast iron skillet, or foil-covered sheet pan.
- Coat the potatoes with a drizzle of olive oil. Toss them well. Season with kosher salt and black pepper to taste. If you prefer, add garlic powder for extra flavor.
- Once in the baking vessel, add 3-4 sprigs of fresh rosemary on top.
- Bake uncovered for 45 minutes, or until the potatoes are fork-tender. Halfway through the cooking time, remove and shake the potatoes.
- Remove the rosemary before serving.
- Preheat the oven: Make sure to preheat your oven to the specified temperature before placing the potatoes in, as this will help them cook evenly and achieve that desired crispy exterior.
- Dry the potatoes: After washing and cutting the potatoes, be sure to pat them dry with a clean kitchen towel or paper towels. Removing excess moisture helps to achieve a crispier texture when roasting.
- Uniform size: Cut the potatoes into uniform-sized pieces to ensure even cooking. If using fingerling potatoes or baby potatoes, you can leave them whole if they are small or halve them lengthwise if they are larger.
- Use cast iron or a sheet pan: use your favorite baking pan to make these potatoes. They brown nicely no matter what kind of vessel you use. Cast iron is my favorite, but I’ve used a sheet pan many times.
- Toss well: Make sure to thoroughly toss the potatoes with the oil and seasonings so that they are evenly coated. This will help the flavors distribute properly, and create a more consistent taste.
- Rotate the pan and flip potatoes: Halfway through the roasting time, rotate the pan and flip the potatoes to ensure even browning and a crisp exterior.
- Test for doneness: To check if the crispy potatoes are cooked through, insert a fork or knife into one of the larger pieces. It should slide in easily without any resistance. We like our potatoes just barely crispy, but if you prefer a darker color, leave them in the oven a little longer.
By following these tips, you’ll be well on your way to creating a delicious batch of rosemary roasted potatoes that everyone will love!
Frequently Asked Questions
These rosemary roasted potatoes are so quick to make that preparing them ahead isn’t really necessary. To save a little time, you can uniformly chop your potatoes, and place them in cold water in the refrigerator so they don’t turn brown. Make sure to dry them completely before adding the olive oil and seasonings.
You can definitely make perfect roasted potatoes in an air fryer! The air fryer is an excellent alternative for achieving a crispy texture with less oil. Here’s how to adapt the recipe for an air fryer:
1.) Toss the potatoes in a large mixing bowl with oil, garlic powder (or minced fresh garlic), chopped fresh rosemary, salt, and pepper until evenly coated.
2.) Preheat the air fryer to 400°F (200°C) for about 3-5 minutes.
3.) Place the seasoned potatoes in a single layer in the air fryer basket, ensuring they are not overcrowded. You may need to cook them in batches, depending on the size of your air fryer.
4.) Cook the potatoes for approximately 15-20 minutes, shaking the basket or flipping the potatoes halfway through to ensure even cooking and browning.
Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place the potatoes on a baking sheet and warm them in the oven at 350°F (180°C) for about 10-15 minutes or until heated through and crispy.
While it is possible to freeze roasted potatoes, their texture may become less-crispy and softer upon reheating. To freeze, let the potatoes cool completely, then transfer them to a freezer-safe container or resealable bag. They can be stored in the freezer for up to 3 months. To reheat, spread the frozen potatoes on a baking sheet and roast at 350°F (180°C) for 15-20 minutes or until heated through and crispy.
Yes, this recipe is both gluten-free and vegan, as long as you ensure that your chosen cooking oil is suitable for a vegan diet. However, if you decide to add Parmesan cheese as a variation, the dish will no longer be vegan.
Rosemary Roasted Potatoes
- 1 1/2 lbs fingerling or new potatoes
- 2 tablespoons olive oil
- salt and pepper
- garlic powder (optional)
- 3 fresh rosemary sprigs
- Preheat oven to 375 degrees F.
- Cut potatoes into bite size pieces.
- Place potatoes in an oven safe casserole, on a foil-covered sheet pan, or cast-iron skillet.
- Drizzle with olive oil until potatoes are covered. Toss well.
- Add salt and pepper to taste. Add garlic powder if desired.
- Top with 3 or 4 sprigs of fresh rosemary.
- Bake 45 minutes uncovered until fork tender. Remove and shake potatoes halfway through cooking time.
- Discard rosemary before serving.
FOR ANYONE WHO WANTS
A SIMPLER LIFE.
I’ve been there. I know how you feel.
I can help.