A simple and fool proof recipe for delicious rosemary roasted potatoes.
All you need is fresh rosemary, potatoes, and a few simple spices to make this yummy side dish!
Roasted potatoes and me are the best of friends.
I love that I can buy a big bag of delicious baby potatoes for less than $3 (yay for Aldi’s!) and turn them into just about anything I’m in the mood for.
In this case: these fresh rosemary roasted potatoes!
Last week while grocery shopping, I saw how amazing the fresh rosemary looked and immediately got a craving for these rosemary roasted potatoes.
These are similar to the garlic parmesan roasted potatoes that I posted last week, but made with fresh herbs in place of parmesan.
That also means that this recipe is vegan!
Am I the only one who gets excited by fresh herbs?
Not only are they beautiful to look at but they add so much depth of flavor to any recipe.
I chopped up the rosemary with a knife to get it into slightly smaller pieces, but you don’t need to spend too much time on this step.
Just a rough chop and it’s ready to toss with your potatoes.
The only other ingredients you will need are: salt, pepper, garlic powder, onion powder, and olive oil.
The recipe instructions say to use up to ¼ cup of olive oil.
Really you just need to use enough to where the potatoes are evenly coated to help avoid any burning.
Since we are roasting these at a high temperature, it’s important to use enough olive oil and a good quality non stick pan to help avoid any burning and sticking.
After 15 minutes of roasting, take the potatoes out and give them a quick stir and flip.
This will help ensure that they get crispy on all sides.
Another 15 minutes in the oven and they’re done!
They should be all delicious and crispy looking like this.
I love to dip mine in ketchup, but that’s personal preference.
They’re also delicious by themselves!
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite!
more easy side dish recipes
- Garlic Parmesan Roasted Potatoes
- Garlic Butter Roasted Carrots
- Roasted Garlic Butter Mushrooms
- Roasted Garlic Baby Red Potatoes
Pin these rosemary roasted potatoes for later!
Did you make this recipe? Be sure to leave a star rating below!
Rosemary Roasted Potatoes Recipe:
Rosemary Roasted Potatoes
Ingredients
- 1.5 pounds baby potatoes quartered
- 1 ¼ teaspoon sea salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ¼ cup fresh chopped rosemary
- 1 teaspoon onion powder
- ¼ cup olive oil or enough to coat
Instructions
- Add the quartered potatoes, salt, pepper, garlic, chopped rosemary, and onion powder to a bowl.
- Stir to combine
- Add the olive oil to coat, up to ¼ cup and toss to combine
- Spread the potatoes out in an even layer on a baking sheet
- Roast at 450 degrees for 15 minutes, stir and flip, and roast an additional 15 minutes, until crispy
Eve Haskins
Wednesday 5th of April 2023
Do you use fine sea salt or coarse sea salt?
Joy Shull
Friday 7th of April 2023
fine sea salt
Essie
Saturday 17th of September 2022
This sounds wonderful. As I have a 1 person household, the amount is too much for me all at once. Would the excess be good frozen and reheated?
Joy Shull
Monday 19th of September 2022
I typically don't recommend freezing potatoes as they do not reheat as well. I would suggest making a smaller batch!
Judd Conway
Tuesday 22nd of February 2022
I noticed that for the roasted potatoes with onion and thyme the roasting time is 45-60 minutes at 425, while in this recipe it is 30 minutes at 450. Also, in the other recipe you suggested using a glass casserole for baking, but here you recommend a non-stick pan. Is the temperature difference the reason? Is there a reason to prefer one technique over the other. I would probably use the lower temperature to reduce the amount of oil (and calories) in the dish.
Joy Shull
Tuesday 1st of March 2022
You can certainly do it either way. They were just two different recipes. I would not do 450 degrees for a glass baking dish. Both methods will result in crispy potatoes!