Rosemary Roasted Potatoes – Crispy and Delicious!
Fragrant, flavorful rosemary roasted potatoes are the perfect side dish for nearly any meal. They’re great at breakfast too!
Last week, I retested the recipe for my candy cane kiss cookies because I had some comments that the dough didn’t come together well or that they spread too much.
Spoiler alert: The cookie recipe works out great the way it is written! I’m always so bummed when you guys comment and say that my recipes don’t work for some reason or another (thankfully it doesn’t happen often), but the truth of the matter is that even though I encourage you to change and tweak my savory recipes…baking is a different beast. If you stray too much from the recipe, results could be…less than stellar.
But here’s the thing…I ate a bunch of dough while I was making those (obviously) and then I couldn’t stop eating the finished product!
I had this genius idea to stick them in the freezer so I could pull them back out for Christmas parties.
Well, I’ll just say this…they taste good frozen, too.
I cannot keep treats in my house and not eat them. I respect people that can do that…I have no self-control whatsoever. But this is why I work out…right?
I need to have healthy food in my fridge and freezer, and not cookies. Stuff like these delish potatoes!
About these Rosemary Roasted Potatoes
I make roasted potatoes nearly once a week and these rosemary ones might just be my new favorites. Sometimes I don’t like rosemary because it can easily overtake the flavors and drown everything else out, but there’s something about rosemary and potatoes that is just so perfect.
They’re easy to make – you can cut them as large or as small as you’d like, but just keep in mind that the size of the potato will affect the roasting time. They’re the perfect side to chicken, beef, or pork. So versatile, and so yummy. I eat them for breakfast too!
FAQ about Rosemary Roasted Potatoes
Can I cut the potatoes in advance!
Yes! You can cut these a day or two in advance, and store covered in water in the fridge. In fact, it will even help them get extra crispy – just make sure to dry them really well before roasting. I wrote a post about how to make crispy roasted potatoes if you want even more tips!
What goes well with Rosemary Roasted Potatoes:
I mentioned this earlier, but really almost anything! They’re great with beef (roast or steak!), pork, or chicken. They’re great for breakfast. I’m thinking they’d be pretty phenomenal with this insane looking rack of lamb…don’s you think?
Can I roast these at 325°F? 425°F? 350°F?
Yes! For best results, I recommend following my recipe, but these are pretty forgiving. Sometimes you have more than one thing in the oven and you have to get creative! Any temperatures between 325°F all the way up to 450°F will work for this recipe, but keep in mind cooking times may vary. Keep a close eye on them at the higher temperatures, and make sure you don’t cut them too large — they might not cook all the way through before the outside gets brown.
Tip: Start all the potatoes cut-side down for that beautiful, crispy, golden brown edge. It will take you an extra minute to place them all on the tray that way, but the payoff is huge in my opinion. If you like crispy potatoes. The crispier, the better, if you ask me.
If you love roasted potatoes, you’ll love these garlic roasted potatoes with paprika – I make them a couple times a month! We also love these dill roasted potatoes with lemon. If you’re a baked potato guy/gal, try no-fail oven baked potatoes, or if you’re short on time, Instant Pot baked potatoes. Like them mashed? Try brown butter mashed potatoes or Instant Pot mashed potatoes.
- 1 1/2 pounds potatoes (I like the very small ones), scrubbed and cut in bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Preheat oven to 400°F. On a large rimmed baking sheet, toss potatoes with olive oil, rosemary, salt, pepper, and garlic powder.
- Roast for 25 minutes, stir, and continue to cook for 20 more minutes or until crispy on the outside and tender on the inside.
- Serve immediately.
- For extra-crispy potatoes, read my post on how to make crispy roasted potatoes.
- For even more crispiness, start all the potatoes cut-side down. It's a couple extra minutes of effort, but it pays off!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 146Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 188mgCarbohydrates: 24gFiber: 3gSugar: 1gProtein: 3g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: Honestly, I think Ben could probably take ’em or leave ’em, but that’s how he feels about most potatoes in general.
Changes I would make: None!