Rosemary roasted potatoes make a quick, savory side you can enjoy for breakfast, lunch, or dinner. Crispy, salty, and aromatic, these potatoes are tossed with olive oil, garlic, and rosemary to create a comforting addition to any meal.
We make these roasted potatoes ALL the time at home, and for good reasons too. They’re easy to make, pair well with almost anything, and everyone in our family eats them. I mean if you can make something that the vegetarian 16 year-old, lactose-intolerant 18 year-old, chicken nugget aficionado with braces, and the growing teen boy with a never-ending appetite will all enjoy, then you’ve found a golden recipe. 🙂 Hope you enjoy these rosemary roasted potatoes as much as we do!
Common Questions:
Why aren’t my roasted potatoes crispy?
This can be due to a number of factors, but the most common issue is over-crowding the potatoes on the baking tray. Make sure to spread them out evenly and use another tray if you need rather than trying to fit them all on one baking tray. You can also try baking the potatoes on foil rather than parchment paper to make them crispier.
Is is necessary to boil potatoes before roasting them?
Although you can if you want to, it doesn’t make much of a difference for the end result. Since the potatoes are cut into small quarters, they will be able to cook all the way through and get a nice crispy outside without boiling them first.
What oil is best for roasted potatoes?
In this recipe, a neutral oil will work well when paired with garlic and rosemary. The best options would be olive oil or avocado oil, which both have subtle flavors and high smoke points. Coconut oil would also work, but it has a stronger flavor that wouldn’t go as well with these seasonings.
What to serve Rosemary Roasted Potatoes with
One of the great things about this recipe is that these potatoes are so versatile and work well for any meal! Here are a few ideas to get you started:
- Serve with scrambled eggs, parmesan, and spinach for a cozy breakfast.
- Toss with pesto and serve over wilted arugula with pine nuts and goat cheese for a quick salad.
- Serve alongside your favorite protein with some sourdough bread for a quick and filling meal.
- Use leftovers for a frittata the next morning.
Let me know your favorite way to serve these potatoes in the comments section at the end of this post!
Tips for making Rosemary Roasted Potatoes:
- I like to use mini potatoes for making this recipe because they’re easier to cut into small quarters, but you can use regular russet potatoes if you like.
- If you want to use fingerling potatoes, cut them in half horizontally instead of into quarters – it’s really hard to make nice quarters out of weirdly shaped potatoes. 🙂
- If you want to save time during dinner preparations, you can cut the potatoes during the day, mix them with the olive oil and seasonings, and then keep them in a zip-lock bag in the fridge until you’re ready to roast them. Don’t just put them in a bowl uncovered in the fridge though or else they’ll dry out!
- Store these potatoes in an air-tight container in the fridge for 4-5 days.
Tools you will need
To make these rosemary roasted potatoes, you’ll need a knife and cutting board, a bowl and spoon, and a baking tray with parchment paper or foil.
Ingredients you will need
Seriously, you only need 4 ingredients (plus salt and pepper), but you’ll be surprised at how yummy these turn out!
- 2 lbs mini potatoes – I like to use a mix of red, purple, and gold potatoes, but the color doesn’t really matter. You could also use regular potatoes if you prefer.
- 1 tbsp olive oil – You can also substitute avocado oil.
- 8 cloves garlic – I think this is the perfect amount, but feel free to add more or less to your liking.
- 2 tbsp rosemary – Dried will work best for this recipe.
- pepper and salt to taste – Use Himalayan sea salt for an extra fancy flavor.
How to make Rosemary Roasted Potatoes
Preheat the oven to 425 degrees Fahrenheit. I like to use the convection setting on my oven for more even browning.
Wash the mini potatoes and then cut each potato in half and then into quarters. Place the potatoes into a large bowl.
Mince the garlic and add it to the bowl with the potatoes. Stir in the rosemary and olive oil to coat the potatoes.
Line a baking tray with foil or parchment paper and spread the potatoes in an even layer on top. Sprinkle them with pepper and salt.
Bake for 20-25 minutes until the potatoes turn golden brown.
Looking for more quick side recipes?
If so, make sure to head over to the Kitchen Counter for cooking inspiration! Here are a few other ideas you might enjoy:
- Zucchini Bites
- Sourdough Discard Crackers with Carrot Hummus Dip
- Sourdough Cheese Crackers
- Ricotta Toast
- Italian Bruschetta
If you make these this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.
Rosemary Roasted Potatoes
Rosemary roasted potatoes make a quick, savory side you can enjoy for breakfast, lunch, or dinner.
Ingredients
- 2 lbs mini potatoes
- 1 tbsp olive oil
- 8 cloves garlic
- 2 tbsp rosemary
- pepper and salt to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Wash the mini potatoes and then cut each potato in half and then into quarters. Place in a large bowl.
- Mince the garlic and add to the bowl with potatoes. Stir in the rosemary and olive oil to coat the potatoes.
- Line a baking tray with foil and spread potatoes in an even layer on top. Sprinkle with pepper and salt.
- Bake for 20-25 minutes until golden brown.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 128Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 85mgCarbohydrates 26gFiber 3gSugar 1gProtein 3g
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