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I am very excited to share these rosemary roasted potatoes with you. They are everything I want in a side dish: easy, delicious and loved by my entire family.
Crispy roasted potatoes with a fluffy center are one of my favorite ways to cook potatoes.
I serve them for breakfast, lunch, or dinner and usually double or triple the recipe to keep them in the fridge during the week for easy breakfasts.
Mixing the potatoes with fresh rosemary makes them a bit more elegant without any real effort or extra time.
I never knew a roast potato that I didn't like. Roasted potatoes with Brussels sprouts and sausages is one of my favorite dinners. Guests always love these roasted potatoes with turmeric and green beans.
Oven roasting results in a crispy exterior and a fluffy buttery potato center that requires almost no skill or effort. Roasted potatoes are a perfect dish for new and seasoned cooks alike.
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After tossing chopped potatoes with olive oil, herbs, and spices, simply bake in a preheated oven as you prepare the rest of your meal.
Keep an eye on the potatoes and use a spatula to flip once or twice during cooking to make sure all sides bake evenly.
That's all it takes to have a stunning roast potato garnish that ensures everyone at the table raves.
I've found that the key to perfecting roasted potatoes is making sure that every part of the potato is evenly coated with oil. That's why I take the extra step of putting the potatoes in a bowl and using my hands to throw them in the oil (instead of spraying the oil over the potatoes on the baking sheet).
It only takes a few seconds longer and ensures that every bite of your roasted potatoes is crispy, fluffy and full of flavor.
I have many variations on roasted potatoes throughout the year, from simple roasted potatoes with chipotle sauce to crispy potatoes with cheese and bacon. These Red Robin Oven French Fries are a children's favorite, luckily adults love them too!
And if you're a fan of sweet potatoes, these roasted sweet potatoes with lemon butter sauce are a must. No matter how you aces them, potato dishes are always a hit in my house.
The rosemary in this particular potato recipe is a delicious and aromatic touch.
Rosemary is one of my favorite cooking herbs for good reason. It is tasty and fragrant and combines with almost everything.
If you love these rosemary roasted potatoes as much as my family, I recommend a large number of rosemary recipes.
Lemon rosemary potato salad is another dish that combines fragrant rosemary with tender potatoes, all together with a lemon sparkle.
Rosemary Artichoke Dip is a favorite appetizer and party appetizer, and the Rosemary Mushrooms are another side dish I've made to rave reviews.
It would be remiss not to point out to you that this hearty recipe for whole wheat rosemary bread can fend off your favorite restaurant bread any day.
This slow cooker lemon and rosemary lentil soup has also caught my eye recently. (Can you say I can't get enough rosemary?) Basil is also delicious paired with potatoes as in this lemon basil potato salad recipe that sounds ideal for a summer meal or barbecue.
I like to serve these rosemary potatoes with skillet chicken and caramelized Brussels sprouts. There is hardly ever a bite left after a meal.
If you come across leftovers, thankfully they're easy to keep in the fridge and taste deliciously cold or reheated the next day!
What is the favorite way to prepare potatoes?
Roasted Potatoes with Rosemary
- Preheat oven to 425 degrees. Chop the potatoes into small pieces and place them in a large bowl. Drizzle with olive oil and stir with your hands to coat well.
- Sprinkle generously with salt, pepper, and rosemary. Mix again to distribute the spices over all the pieces. Spread the potatoes out through a well-greased baking sheet.
- Roast for 35-40 minutes, stirring the potatoes and turning them over with a large spatula, finally once in half. Potatoes are made when tender, golden brown, and slightly crisp on the edges. Enjoy!
Perfectly Simple Rosemary Roasted Potatoes
Servings: 6 servings
- 8 medium-sized red potatoes, about 4 cups chopped
- 2 tablespoons of olive oil
- 1 teaspoon of kosher salt adjusts to taste
- 1/2 teaspoon freshly ground black pepper is adjusted to taste
- 2 large sprigs of rosemary about 1 tablespoon minced
Preheat oven to 425 degrees. Chop the potatoes into small pieces and place them in a large bowl. Drizzle with olive oil and stir with your hands to coat well.
Sprinkle generously with salt, pepper, and rosemary. Mix again to distribute the spices over all the pieces. Spread the potatoes out through a well-greased baking sheet.
Roast for 35-40 minutes, stirring the potatoes and turning them over with a large spatula, finally once in half. Potatoes are made when tender, golden brown, and slightly crisp on the edges. Enjoy!
Roasted Potatoes Rosemary