Roasted rosemary potatoes are the perfect addition to any meal. With simple seasonings and a top-secret step that will take potatoes to the next level, you can have perfect roasted potatoes in under 30 minutes tonight!
Sometimes, the best dishes are the simple ones and these roasted rosemary potatoes are a perfect example of letting the natural flavors of herbs and produce shine.
This is my mom's recipe which she happily allowed me to share with you guys.
Have you ever tried to recreate a dish your mom makes and no matter how many times you try, it just doesn't taste the same? This is one of them!
I can't tell you how many times I called my mom and asked her how she makes her potatoes. She would list out the ingredients and cooking times and it tasted great ... but didn't quite how the "WOW" factor hers did.
I just recently discovered she was leaving out a SUPER SIMPLE step that really takes this recipe over the edge. Keep reading to find out what it is!!!!
If you love this potato side dish recipe then I think you will really enjoy these Hasselback potatoes! Both taste great served up with slow cooker chicken legs or chicken breasts with a homemade mushroom sauce.
The ingredients are nothing fancy. This is a clean, healthy, and fresh side dish.
- Fresh redskin potatoes
- Olive oil
- Salt and pepper
For the exact quantities of each ingredient check the recipe card further down on the page.
How to Make Perfect Rosemary Potatoes
Roasted potatoes with rosemary are so easy to make and I am going to share the secret my mom shared with me years ago that makes this method the BEST way to make perfect crispy and delicious potatoes.
- Start by prepping the potatoes. I give them a thorough wash and scrub. Cut into halves or quarters to make even-sized pieces of potatoes.
- Place the potatoes in a bowl and drizzle the oil over the top.
- Add the chopped rosemary, salt, and pepper and mix everything in a bowl together so the oil and seasoning cover all the potatoes. And then .... READY FOR THE SECRET?
WALK AWAY! Yup! That's the secret .... walk away from it. Let the flavors really set in before we roast them.
It's like a quick 10-minute miracle marinade and the longer, the better. Giving the salty, herbaceous oil some time to settle in is the KEY to making these potatoes just like my mom's.
- Next, spread the potatoes out on a baking tray or pan and roast the potatoes for a good 15 minutes. Take them out and pour melted butter on them. DON'T SKIP THIS STEP - trust me! Then roast them another 15 until the skins are toasty golden brown.
There you have it, mother nature at her finest. (With a little help from the oven) A perfect side dish for any time of the year.
How To Cut Potatoes For Roasting
There's definitely a wrong way and right way to cut potatoes for roasting for the best results!
- Size doesn't really matter. They can be big or small but I like bite-sized cubes best because they are easier to eat and they cook more quickly than larger-sized pieces.
- Even size matters most. It is important that you cut your potatoes equal in size to ensure that they will finish cooking at the same time.
- Leave the skins on. Roasting potatoes come out absolutely the best with the skins in place, especially when making roasted potatoes with rosemary with baby potatoes or other thin-skinned varieties of potatoes.
Best Potatoes for Roasted Potatoes
Red potatoes are the perfect potato for roasted potatoes. I also love to use fingerling potatoes as well! They are so delicious and totally change up the taste of this recipe.
Both of these potatoes work great because they are smaller in size and generally have a thinner peel which works better without needing to peel.
Here is a video that will help you decide which potatoes you should use for making roasted potatoes with rosemary.
You can keep these covered in the fridge for a few days. I LOVE having them for breakfast the next day with some fried eggs. Yum!
When reheating, I think it is best to place them back on the baking sheet and heat them in the oven. Heating in the microwave may cause them to get a bit soggy.
The air fryer also works well for reheating roasted rosemary potatoes with excellent results. Start them at 350° F and cook for five minutes. Then check and cook longer as needed.
What I love most about this recipe is the versatile flavor. Once you try these and see how simple they are, it will become a go-to side dish all year round.
Roasted rosemary potatoes are so flexible. Here are some main dish ideas for serving them.
Here are a few top tips to follow to ensure the best results?
- Let them sit! It's the secret trick to making the potatoes taste amazing!
- For easy clean-up. Wrap your roasting pan or baking sheet with foil.
- Cut the potatoes. Into even-sized pieces.
- Leave the peel on. Scrub the potatoes well and leave the peel on. It's easier, tastes better and the skin provides lots of nutrition.
- Butter + Olive OIl. This combination adds so much to the final results of these potatoes! Add the melted butter halfway through the cooking time.
For this recipe, no. Many people like to boil before roasting them because it helps shorten roasting times and can help give the potatoes a nice crispy edge.
But for our version of roasted rosemary potatoes, you don't have to boil ahead of time. We are going to give you a little secret that will help get those gorgeous golden edges without boiling ahead of time.
Potatoes are so flexible and work with a lot of different herbs. Chives, cilantro, thyme, basil, dill, marjoram, oregano, parsley, rosemary, and tarragon are some of my favorites. Use them alone, in different combinations, and in addition to chopped garlic, lemon zest, and olive oil.
More Easy Side Dish Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Best Roasted Rosemary Potatoes
- 1 ½-3 lbs baby red skin potatoes scrubbed and quartered
- 1 teaspoon coarse salt
- ¼ teaspoon black pepper
- ¼ teaspoon fresh rosemary finely chopped
- 1 Tablespoon olive oil
- 1 Tablespoon melted butter
- Preheat the oven to 400 degrees.
- Combine salt, pepper, thyme, and rosemary in a small bowl.
- Add potatoes and Olive Oil and toss to combine. Let set for five to ten minutes, stirring every couple of minutes. This really helps the flavor of the potatoes.
- Arrange potatoes in a single layer on a foil-lined cookie sheet and place into the preheated oven.
- Roast for 15 minutes. Pour melted butter over the potatoes then flip them over.
- Continue cooking for an additional 15 minutes or until golden brown and tender.