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GF Gluten-Free VG Vegetarian 5I 5 ingredients or less

Rosemary Roasted Potatoes – Crispy and Delicious!

4.54
/5
50 mins
26 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 12/17/2018Updated: 03/05/2023

This post may contain affiliate links. Please read my disclosure policy.

Fragrant, flavorful rosemary roasted potatoes are the perfect side dish for nearly any meal. They're great at breakfast too! 

Fragrant, flavorful rosemary roasted potatoes are the perfect side dish for nearly any meal. They’re great at breakfast too! 

Recipe Overview

Why you’ll love it: Roasted potatoes are easy to make and the results are amazing.

How long it takes: 50 minutes, mostly hands off
Equipment you’ll need: large roasting pan (sheet pan)
Servings: 6

Rosemary roasted potatoes in a small white bowl.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About these Roasted Potatoes
  • 3 What You’ll Need
  • 4 How To Make This Recipe
  • 5 Cooking Tip
  • 6 FAQs
  • 7 Make It Your Own
  • 8 Storage & Reheating Tips
  • 9 More Potatoes
  • 10 Get the Recipe: Rosemary Roasted Potatoes

Golden brown and deliciously crispy, fragrant rosemary roasted potatoes are pretty irresistible. These succulent spuds are sweet and buttery-tasting and they pretty much melt in your mouth. They look fancy enough to serve to guests but are easy enough to make every day.

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 in the oven. 

I’m happy to say that 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. While most recipes can be tweaked to your heart’s content, baking is a little different. If you stray too much from the recipe, results could be less than stellar. 

But here’s the thing. I snitched some of dough while I was re-testing the cookies and then, of course, I couldn’t stop eating the finished product. I had this genius idea to stick them all in the freezer so I could pull them back out for Christmas parties. 

Well, I’ll just say this, they taste good frozen, too. 

Overhead view of roasted potatoes in a small bowl.

Obviously, I need to have healthy food in my fridge and freezer and not cookies. Stuff like these delish potatoes! 

About these Roasted Potatoes

I make roasted potatoes nearly once a week and these rosemary ones might just be my new favorites. There’s something about rosemary and potatoes that is just so perfect. 

If you haven’t tried roasting vegetables, you really need to get rolling on it. Roasting elevates ordinary potatoes, carrots, broccoli, cauliflower (or anything) into a special treat. Even veggie haters may change their minds once they try roasted carrots with nutmeg or lemon roasted broccoli with Parmesan.

Once you learn how, it’s easy to do. You probably won’t even need to refer to a recipe once you’ve done it a few times.

I’ll run you through the how-tos here and give you a few extra tips.

As always, look for the printable recipe card near the end of post with complete instructions and nutrition information.

What You’ll Need

  • Potatoes: You’ll need about a pound and a half although more or less is fine as long as there’s room on the pan. Choose tender-skinned varieties or baby potatoes. I just love those tiny ones.
  • Olive Oil: Oil is a roasting essential. You don’t need a lot but choose an oil that is flavorful and good for you such as olive oil, avocado oil, or grapeseed oil.
  • Fresh Rosemary: While fresh herbs are the most fragrant, dried herbs are perfectly acceptable. Use less, about 1 teaspoon instead of a tablespoon.
  • Garlic Powder: This adds a very subtle garlic flavor to the potatoes. If you enjoy garlic, feel free to increase it or even add whole cloves to roast alongside the potatoes.
  • Kosher Salt and Coarse Ground Black Pepper: The larger crystals and coarse bits of pepper add nice little bursts of flavor.

How To Make This Recipe

Begin by preheating your oven to 400°F . It’s important to start the potatoes in a nice hot oven.

Speaking of pans, you’ll need a sturdy large rimmed baking pan, i.e. sheet pan. If you don’t own a sheet pan, 18×13 inches, think about investing in one. I use my sheet pans nearly every day. We love sheet pan meals and of course, roasted vegetables.

Okay, let’s move on to the potatoes. Cut them as large or as small as you’d like but keep in mind that the smaller the pieces, the more potential there is for crispness. Larger pieces will take a bit longer to roast than small chunks.

Make sure your potatoes are dry. I like to fold them up into a clean lint-free dish towel to remove any extra moisture. Water is the enemy of crispiness because it produces steam in the oven.

Add the potatoes to your sheet pan along with the rest of the ingredients. Toss them around until they are coated with oil.

Cooking 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 pan that way but the payoff is huge. That is, if you like crispy potatoes, and if you ask me, the crispier, the better.

Pop them into the oven and bake for 25 minutes. Take them out, give them a stir, and bake them for 20 minutes more, or until they are brown and crispy. Serve them with chicken, beef, pork, or salmon, or whatever you like. So versatile, and so yummy! Try them for breakfast too! 

FAQs

Can I cut the potatoes in advance?

Yes! You can cut the potatoes a day or two in advance, and store covered in water in the fridge. In fact, soaking them will even help the potatoes get extra crispy; just make sure to rinse and dry them really well before roasting. I wrote a post about how to make crispy roasted potatoes if you’d like 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, chicken, or fish. Try them for breakfast instead of American fries or hash browns.

Can I roast these at 325°F? 425°F? 350°F?

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 be flexible. Any oven temperature between 325°F all the way up to 450°F will work for this recipe but keep in mind cooking times will vary. Keep a close eye on them at the higher temperatures and make sure you don’t cut them too large. Large chunks might not cook all the way through before the outside gets brown.

Golden brown potatoes in a small bowl.

Make It Your Own

  • Use whatever type of potato you like. Sweet potatoes are great, too.
  • Try other woody herbs such as thyme or oregano to switch it up. Dried herbs such as basil or Italian seasoning work well.
  • Season the potatoes with chili powder, paprika, or smoked paprika.
  • Keep reading for lots more potato ideas!
Roasted potatoes with rosemary in small bowl.

Storage & Reheating Tips

Roasted potatoes will keep in the refrigerator for up to 4 days. They can be frozen for up to four months.

To reheat, pop them into the oven, toaster oven, or air fryer for 5-10 minutes or until they are heated through. The length of time will depend on how large the potato pieces are and if they are frozen or refrigerated.

More Potatoes

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 and oven roasted smashed potatoes with garlic and butter are really fantastic!

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. And yes, you have to try baked potatoes in your air fryer, too. They turn out really great!

Like them mashed? Try brown butter mashed potatoes or Instant Pot mashed potatoes.

Have the grill on? Make easy grilled rosemary potatoes in a foil packet or seasoned grilled potatoes.

Love your air fryer? Try air fryer crispy potatoes, or air fryer French fries. 

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Rosemary roasted potatoes in a small bowl.
Recipe

Get the Recipe: Rosemary Roasted Potatoes

4.54 from 56 votes
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
6 servings
Print Rate Recipe
Prevent your screen from going dark
Fragrant, flavorful rosemary roasted potatoes are the perfect side dish for nearly any meal. They’re great at breakfast too! 

Ingredients

  • 1 ½ pounds potatoes, scrubbed and cut in bite-sized pieces (be sure to dry the potatoes as much as possible)
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh rosemary (or 1 teaspoon dried rosemary leaves)
  • ½ teaspoon coarse kosher salt (more to taste)
  • ¼ teaspoon coarse ground black pepper (more to taste)
  • ¼ teaspoon garlic powder (more to taste)

Instructions

  • Preheat oven to 400°F. On a large rimmed baking sheet, toss potatoes with olive oil, rosemary, salt, pepper, and garlic powder (see note).
  • Roast for 25 minutes, stir, and continue to cook for 20 more minutes or until potatoes are crispy on the outside and tender on the inside.
  • Serve immediately.

Notes

  • 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!
  • Potatoes can be roasted anywhere from 350°F to 450°F but adjust baking time accordingly. Roasting them at 400°F will yield the best results.

Nutrition Information

Calories: 122kcal, Carbohydrates: 18g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 214mg, Potassium: 521mg, Fiber: 2g, Sugar: 1g, Vitamin A: 18IU, Vitamin C: 10mg, Calcium: 13mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. ME Hess says

    June 8, 2021 at 11:11 am

    Would these potatoes be OK reheated? I signed up at church to provide a meal for a woman recovering from back surgery, but I live an hour away and will have to take the foods in a cooler with instructions. The food can’t be delivered until after the service, so would these potatoes still be good on day 2? 

    Reply
    • Rachel Gurk says

      June 10, 2021 at 8:19 am

      They will still be good, but they won’t be crispy.

      Reply
  2. Theresa says

    December 16, 2020 at 6:48 pm

    Have you made the potatoes ahead of time and frozen them? If yes, how did you thaw them?

    Reply
    • Rachel Gurk says

      December 18, 2020 at 6:27 am

      I don’t find that potatoes typically freeze all that well so I haven’t tried freezing these. If you give it a try, let us know how it goes!

      Reply
  3. Eric says

    May 4, 2020 at 6:47 pm

    I hate these potatoes, I just can’t stop eating them. I need a Rosemary Roasted Potatoes intervention.

    Great recipe.

    Reply
    • Rachel Gurk says

      May 5, 2020 at 10:43 am

      Haha this comment cracked me up. I’m glad you liked them! :) We did them on the grill the other night in a foil pack…they were awesome that way too!

      Reply
  4. Meredith K says

    April 29, 2020 at 5:07 pm

    Could I start these at the higher temp to ensure the crispiness, then turn down to 325 to accommodate another dish in the oven?

    Reply
    • Rachel Gurk says

      April 30, 2020 at 10:26 am

      Yes, definitely! These are pretty forgiving. :)

      Reply
  5. Rob says

    November 28, 2019 at 1:06 pm

    Thank you, thank you, thank you. My rosemary potatoes a re crispy for the the very first time!

    Reply
    • Rachel Gurk says

      November 29, 2019 at 8:08 am

      Music to my ears! I’m so glad to hear that this recipe was helpful for you! No one should have to eat soggy potatoes.

      Reply
  6. jay says

    November 21, 2019 at 4:07 pm

    Before people complain about baking recipes, they should check the date on their flour, baking soda, and baking powder. If any of this stuff is too old, it’s going to affect the texture big time.

    Reply
    • Rachel Gurk says

      November 22, 2019 at 12:25 pm

      You’re right, Jay :) Luckily you don’t have to worry about that with this roasted potatoes recipe. :)

      Reply
  7. Shauna | Linden & Lavender says

    November 3, 2019 at 7:19 pm

    Just made these tonight with potatoes from my CSA. Delicious!

    Reply
    • Rachel Gurk says

      November 4, 2019 at 9:01 am

      I’m so glad you liked them! Thank you for taking the time to come back and leave a comment and a review!

      Reply
  8. kathy says

    September 4, 2019 at 6:27 pm

    Started looking too late to make tonight, but sounds exactly what I was looking for in taste. Thanks so much

    Reply
    • Rachel Gurk says

      September 5, 2019 at 9:49 pm

      Oh good! I hope you love them! Let me know! :)

      Reply
  9. Michelle A Tremblay says

    July 8, 2019 at 8:06 pm

    Making these now, fresh rosemary and potatoes with grilled chicken sandwiches and coleslaw

    Reply
    • Rachel Gurk says

      July 9, 2019 at 1:26 pm

      That sounds like a fantastic meal!

      Reply
  10. Erin Toohey says

    June 1, 2019 at 7:57 am

    What are the directions to freeze them?

    Reply
    • Rachel Gurk says

      June 4, 2019 at 1:55 pm

      I haven’t ever frozen these…I suppose you’d just throw them in the freezer. I’m not sure how their texture would hold up to thawing and reheating, but if you try it, let me know!

      Reply
  11. michael says

    March 26, 2019 at 7:31 pm

    Great recipe! I’m making it tonight.

    Reply
    • Rachel Gurk says

      March 27, 2019 at 2:08 pm

      So glad you like this one! Thank you for taking the time to leave a comment!

      Reply
  12. denise says

    January 21, 2019 at 4:13 pm

    they sound perfect

    Reply
    • Rachel Gurk says

      January 22, 2019 at 11:52 am

      Thanks, Denise!

      Reply
  13. Joanna says

    January 5, 2019 at 8:30 am

    For this roasted potatoes I added ghee to the olive oil and it seemed to crisp more!

    Reply
    • Rachel Gurk says

      January 6, 2019 at 10:24 am

      Good tip!

      Reply

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