Rosemary Potatoes
These oven-roasted Rosemary Potatoes are the ultimate easy side dish with just three ingredients and minimal prep. The results are impressive enough for any occasion, whether it's a casual weeknight or an elaborate holiday or dinner party spread. Grab dried or fresh rosemary - you can use either one!
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Rosemary Potatoes Recipe
My family loves simple meals with a veggie, a protein and a starch. I often make something like rice or risotto to enjoy with a hearty protein like chicken or steak, but potatoes are easily the family favorite. They are always a safe choice for side dishes if you are having dinner guests or serving kids - who doesn't love a potato?!
These Rosemary Potatoes are my go-to. This recipe is elevated but so simple to make. You need only three ingredients! We love them for weeknights, but these potatoes feel fancy, so 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). Just pop them in the oven while you make the rest of the dinner. Voilà!
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.
Ingredients & Substitutions
This recipe only requires a few simple ingredients. Besides salt, pepper and olive oil, you need potatoes and rosemary! But when you have a recipe with a short ingredient list, it's important to pay attention to quality and make smart substitutions.
You probably want to know: Can you use any kind of potato? Sure. But always bear in mind that different kinds of potatoes work best for different cooking methods. For example, if you're making mashed potatoes, you want to grab Yukon Golds, which are rich, creamy and buttery or Russets, which have a light and airy texture.
When it comes to roasted potatoes, you want what's called "new potatoes," which are small potatoes, sometimes called baby potatoes. These 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.
Though baby potatoes are best, other small potatoes like purple potatoes or fingerling potatoes will work just fine in this recipe. 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!
How to Make Roasted Rosemary Potatoes
These roasted rosemary potatoes come together quickly and easily. You're going to want to start by preheating the oven to 400°F (200°C) and lining a sheet pan with parchment paper or a silicone mat for less mess, or you can cook them right on the pan.
- While the oven is preheating, go ahead and wash, dry and cut potatoes into evenly-sized 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.
Tips for Success
This recipe is pretty fool-proof, but if you want to go the extra mile for perfect potatoes every time, here is what I do:
Don't crowd the potatoes. Spread out the potatoes in a single layer on the pan, with a little space between each one. Don't overthink it if some are touching, but don't pack too many on. Crowding traps steam and leads to soggy potatoes instead of crispy ones, so it's better to use two pans if you need to double the recipe.
Fresh rosemary takes it up a notch. Dried rosemary works great and is convenient, but if you have fresh rosemary on hand, it adds a more fragrant, vibrant flavor. Just roughly chop it before tossing with the potatoes.
Add extra depth with optional ingredients. You can really take these up a notch with some extra flavors. Here are my favorite flavor hacks:
- A few smashed or minced garlic cloves tossed in with the olive oil and rosemary add a savory richness that pairs beautifully with the potatoes. Roasted garlic gets slightly caramelized and mellows in flavor, so it's never overpowering.
- Sprinkle Parmesan cheese over top in the last few minutes of roasting for a salty, crispy crust.
- You can also toss them in fresh lemon zest, which brightens everything up. It's better to do this after roasting though.
What to Serve with Rosemary Potatoes
Potatoes are an easy side dish you can serve with so many meals! Here's how I like to serve them:
With a protein: Potatoes go well with just about any protein, from easy pan-seared chicken thighs to meaty grilled steaks. You can even serve them with seafood, like some homemade popcorn shrimp or a herby dish like pesto salmon.
Other side dishes: Veggies like green beans and broccoli are perfect side dishes to pair with potatoes. Bonus, they're vegan, so they're perfect for vegetarian dinner guests. People also like to add a bready item, like my favorite easy drop biscuits.
Kid-friendly ideas: They go great with ketchup or ranch dressing for a dipping sauce, or serve these potatoes with some gluten free corn dog muffins for lunch or dinner.
Holiday recipes: It definitely makes holidays simple when serve these herby potatoes as a holiday side dish, say alongside a Christmas roast or Thanksgiving turkey. They feel fancy and no one has to know how easy they are!
Leftover potatoes: They would be delicious in a breakfast casserole or a breakfast burrito bowl, or on the side with quick and easy bacon and eggs!
FAQ
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.
Did you make this recipe?
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
Rosemary Potatoes
Equipment
Ingredients
- 2 pounds small red new potatoes quartered (also called baby potatoes)
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- While the oven is preheating, wash, dry and cut 2 pounds small red new potatoes into quarters. Place in a bowl or directly on the baking sheet.
- Drizzle 3 tablespoons olive oil over potatoes, then sprinkle with 1 teaspoon dried rosemary, 1 teaspoon salt and 1 teaspoon pepper. Gently toss to coat.
- Arrange potatoes in a single layer on the sheet pan. Roast potatoes for 25 minutes, until fork-tender. For crispier, golden brown potatoes, cook for an additional 10 minutes.
Notes
Nutrition
More Side Dish Recipes
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These are now my favorite potatoes! We have made them twice in a month and everyone loved them. Served them on the side with pork chops and everyone devoured their dinner. The potatoes were so light and fluffy! Using fresh Rosemary was such a wonderful idea because it had a delicious aroma. Definitely making them over and over again.
Kids love this simple dish, super tasty yet it was easy to make! Thank you for sharing this recipe.
I love roasted potatoes and I was in luck because I had rosemary in my spice rack! I made this last night as a side dish for roasted chicken and it was amazing! I'm definitely making this again next time.