Roasted rosemary potatoes are the perfect flavorful side dish for any weeknight dinner or even a holiday meal. This 3-ingredient recipe is so easy to put together.
Roasted Rosemary Potatoes
Side dishes always get me when I am planning. I could make proteins all day, but I can never decide what to serve with dinner! Too many options.
But here's what I do know: We love simple meals with a veggie, a protein and a starch.
Potatoes are always a safe choice for side dishes if you are having dinner guests. Kids love them and they are easy to make. They can even be part of a holiday menu.
This recipe incorporates red potatoes and dried rosemary (but you can use fresh rosemary if you have it). It's only THREE ingredients and so easy to make. You can pop them in the oven while you make the rest of the dinner.
Why you'll love this recipe
Roasted potatoes are the perfect side dish, and I think you're going to love these herbed potatoes. Here's why:
- You only need three ingredients to make these delicious potatoes.
- Rosemary is flavorful and instantly elevates potatoes.
- Roasted in the oven, they can be on the table in under an hour while you prep other dishes.
This recipe only requires a few simple ingredients. Here's what you'll need:
- new potatoes
- olive oil
New potatoes are small, red potatoes, but you can use fingerling potatoes instead. Russet potatoes or Yukon Gold potatoes will also work if you cut them into evenly sized, 1-inch chunks.
You can use dried or fresh rosemary in this recipe. You'll need 1 teaspoon of dried rosemary OR 1 tablespoon of finely chopped fresh rosemary.
For the olive oil, you can substitute any neutral-tasting oil like avocado oil or vegetable oil.
I always use sea salt or kosher salt when cooking, plus freshly-cracked black pepper. It has the best flavor!
Best potatoes for roasted potatoes
Small potatoes, AKA baby potatoes or new potatoes, work really well for roasting.
New potatoes are potatoes that have been dug up from the ground before fully maturing, so they have softer, thinner skins, a higher moisture content and a lower starch content than mature potatoes.
Other small potatoes like purple potatoes or fingerling potatoes will work just fine in this recipe.
You can also use regular, large potatoes such as Yukon Gold potatoes or Russet potatoes for roasting.
How to Make Roasted Rosemary Potatoes
Here's how to make these easy roasted potatoes:
Preheat the oven to 400ºF. Get out a baking sheet. Line with parchment paper or a silicone mat for less mess, but you can cook them right on the pan.
While the oven is preheating, go ahead and wash, dry and cut potatoes into quarters. Place them in a bowl or directly onto the baking sheet.
Drizzle the olive oil over the potatoes, then sprinkle with the rosemary, salt and pepper. Gently toss until every potato is coated.
Roast the potatoes in the oven for 25 minutes. If you want your potatoes more golden brown and crispy, cook for an additional 10 minutes.
The potatoes will be done when you can pierce them with a fork and they feel tender.
For crispy roast potatoes, the temperature of the oven needs to be very hot, around 400°F (200°C). A too-cold oven will yield uncrispu potatoes, while a too-hot oven will burn the potatoes before they can crisp up.
Yes! Fresh herbs can even be more flavorful than dried herbs. For every 1 teaspoon of dried rosemary, use 1 tablespoon fresh rosemary that's been finely chopped.
What to Serve with Roasted Potatoes
Potatoes are an easy side dish you can serve with so many meals.
More Side Dish Recipes
- Easy Cheesy Potatoes
- Bacon Potato Salad Without Mayo
- Grilled Zucchini and Squash
- Bacon Jalapeño Creamed Corn
- Roasted Mushroom Fennel Polenta
- 2 pounds small red new potatoes, quartered
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
- Preheat oven to 400ºF.
- While the oven is preheating, wash, dry and cut potatoes into quarters. Place onto a baking sheet lined with parchment paper.
- Drizzle olive oil over potatoes then sprinkle with salt, pepper and rosemary. Gently toss to coat.
- Roast potatoes for 25 minutes until fork-tender.
- For crispier, golden brown potatoes, cook for an additional 10 minutes.
If using fresh herbs, use 1 tablespoon of finely chopped fresh rosemary.
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Nutrition Information:Yield: 4 Serving Size: ½ lb
Amount Per Serving: Calories: 303Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 552mgCarbohydrates: 48gFiber: 5gSugar: 3gProtein: 6g