Rosemary Roasted Potatoes

A Golden Side for Any Meal.

Table of Contents

Toggle

Whether you serve these taters with a burger at lunch or pancakes at breakfast, this simple recipe will become a favorite for your family and friends. With rich red potatoes and fresh rosemary, it offers a fragrant flavor and buttery texture – plus, it’s easy to make, only taking a few minutes to prep and the rest to bake. Tender inside, with crispy edges, these golden nuggets are sure to satisfy your cravings with every bite.

When I make this recipe, I enjoy using blue fingerling potatoes as well, which are rich in color and antioxidants. While rosemary makes a good base herb, I also like to add thyme, lavender, and a couple dashes of cumin for extra warmth. The beauty of this recipe is that it’s so simple, it can easily be added to or played with.

Are Rosemary Roasted Potatoes Healthy?

Red potatoes are generally considered to be the healthiest kind of potato because of their high vitamin and mineral content. They’re especially high in potassium and fiber, which respectively help with hydration and digestion.

Overall, this recipe is free of sugar, gluten, and dairy – making it suitable for most dietary needs. Additionally, the use of olive oil makes this a healthier fat option than most, and the fact that it’s baked instead of fried is also a huge win for wellness.

Get the most out of your roast

No, I’m not going to insult the potatoes on stage (although that would be a funny skit); instead, I’m talking about roasting these babies to perfection in the oven! How do we do that? First, it’s important to rinse and thoroughly dry the potatoes. (You can also try soaking them in cold water for 30 minutes beforehand to remove excess starch.)

Make sure when you cut the potatoes that the pieces are as even as possible. Then, when coating them in oil and seasonings, make sure to toss them in a bowl instead of just drizzling. This ensures all sides are covered, and will lead to the tender inside and crispy skin we’re craving.

INGREDIENTS

8 medium red potatoes, chopped into bite-size pieces
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
2 tablespoons fresh rosemary, minced

INSTRUCTIONS

Preheat

Get oven ready at 425°F.

Toss

Coat potatoes with oil and seasonings.

Roast

Cook until golden and tender.

Devour!

FAQs & Tips

How to Make Ahead and Store

If you’d like to toss your raw potatoes in seasonings and then let them sit overnight to soak in the flavor, keep them in a fridge-safe container. When ready to bake, follow the instructions.
Already-cooked leftovers can be stored in the fridge for up to 1 week. If you’re freezing leftovers, make sure to use a freezer-safe bag so you can thaw them in warm water when you’re ready. To reheat, pop in the oven at 350°F for 15-20 minutes.

Tip 1 – The Benefits of ParBoiling

While it’s not 100% necessary, parboiling the potatoes (boiling them lightly for only a couple minutes) before baking can be a good way to ensure a fluffy inside and crispy outside. Feel free to play with cooking options and see what yields the best results for you and your kitchen.

Tip 2 – Avoid Burning the herbs

While the recipe calls for seasoning at the beginning of the recipe, I prefer to add herbs during the last 15-20 minutes and black pepper at the very end. This maintains the rosemary’s freshness while still bringing out deeper flavors, and it also prevents the black pepper from burning.

Serving Suggestions

The pairing possibilities for this recipe are nearly endless, but here are some of my favorites…

For breakfast, I enjoy serving these taters with an Air Fryer Omelette, a slightly healthier version of a pan-fried classic.

For lunch or dinner, Sweet Potato Veggie Burgers make a great addition to the potato party! Whichever you choose, these golden brown nuggets will complement any dish with garden fresh warmth.