Rosemary Roasted Potatoes

Oven-crisp Rosemary Roasted Potatoes are an easy, delicious side dish that goes with everything from quick family suppers to holiday feasts.

These roasted Rosemary Potatoes will probably make you take a break from mashed potatoes without even missing them. Crispy on the outside, tender on the inside, and lightly flecked with rosemary, garlic, and grated Parmesan cheese. The oven does all the heavy lifting for you!

I love to use baby red potatoes for the color, but you can substitute russet potatoes, Yukon gold potatoes, or even fingerlings. You can also omit the rosemary and use thyme, sage, oregano, chopped parsley, or paprika. Any herbs and spices taste delicious on crispy roasted potatoes.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Potatoes: I love small red new potatoes because the skins are thin and tender and I like the red color. You can use white skin potatoes, any kind of baby potatoes, even russet or baking potatoes as long as they’re cut up into bite-sized pieces.
• Rosemary: Fresh rosemary is best, but if you don’t have it, dried rosemary works fine too.  Use 2 teaspoons dried rosemary in place of the 2 tablespoons fresh.
• Parmesan cheese: Freshly grated parmesan melts better than the grated Parmesan from the shaker. Or, leave out the cheese for vegan potatoes.

Step-by-step instructions

1. Preheat oven to 400 degrees F. In a large bowl, combine potatoes, garlic, rosemary, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Drizzle with olive oil and toss until evenly coated.

2. Spread on rimmed baking pan or baking dish and arrange potatoes cut-side down.

3. Bake uncovered until the potatoes are tender when pierced with a paring knife, and brown spots begin to form on them, stirring occasionally, about 40 minutes. Sprinkle with cheese and toss until potatoes are evenly coated. Bake until potatoes are tender and the cheese is melted, about 10 minutes longer.

Recipe tips and variations

• Yield: This recipe makes 4 (1-cup) servings.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Leftover potatoes are delicious in scrambled eggs and omelets.
• Make ahead: The potatoes can be cut and submerged in a pot of water in the refrigerator up to 24 hours in advance. You can also par-boil the potatoes for a quicker roasting time.
• Reheating: Reheat roasted potatoes in the oven or air fryer at 350 degrees.
• Dairy-free potatoes: Omit the Parmesan cheese for a dairy-free side dish.
• Crowd control: The key to getting that delicious caramelization is leaving space between the potatoes so steam can’t form. If you’re doubling the recipe for a crowd, use two sheet pans.
• Flip and toss for even browning: Make sure every side has a chance to touch the baking sheet and get crispy.
• Lemon loves rosemary: A squirt of lemon juice over the roasted potatoes, or lemon zest tossed in with the rosemary, or both, are welcome flavors.
• Potatoes of any flavor: Substitute whatever fresh or dried herbs you prefer when you roast potatoes.

Tasty weeknight meal ideas

Fish and Seafood Recipes

Baked Salmon Filets

Beef Recipes

Grilled New York Strip Steak

Main Dishes

Pork Roast

Chicken and Turkey Recipes

How to Make Rotisserie Chicken

Rosemary Roasted Potatoes

By Meggan Hill

Oven-crisp Rosemary Roasted Potatoes are an easy, delicious side dish that goes with everything from quick family suppers to holiday feasts.

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings 4 servings (1 cup each)

Course Side Dish

Cuisine American

Calories 332

5 from 10 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 2 pounds red-skinned new potatoes scrubbed and cut into 1 1/2-inch pieces (see note 1)
• ▢ 4 cloves garlic minced
• ▢ 2 tablespoons chopped fresh rosemary leaves (see note 2)
• ▢ Salt and freshly ground black pepper
• ▢ 1/4 cup olive oil
• ▢ 1/2 cup shredded Parmesan cheese (see note 3)

Instructions 

• Preheat oven to 400 degrees. In a large bowl, combine potatoes, garlic, rosemary, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Drizzle with olive oil and toss until evenly coated.
• Spread on rimmed baking sheet and arrange potatoes cut-side down. Bake uncovered until brown spots begin to form on the potatoes, stirring occasionally, about 40 minutes.
• Sprinkle with cheese and toss until potatoes are evenly coated. Bake until potatoes are tender when pierced with a paring knife and the cheese is melted, about 10 minutes longer.

Notes

1. Potatoes: I love small red new potatoes because the skins are thin and tender and I like the red color. You can use white skin potatoes, any kind of baby potatoes, even russet or baking potatoes as long as they’re cut up into bite-sized pieces.
2. Rosemary: Fresh rosemary is best, but if you don’t have it, dried rosemary works fine too.  Use 2 teaspoons dried rosemary in place of the 2 tablespoons fresh.
3. Parmesan cheese: Freshly grated parmesan melts better than the grated Parmesan from the shaker. Or, leave out the cheese for vegan potatoes.
4. Yield: This recipe makes 4 (1-cup) servings.
5. Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftover potatoes are delicious in scrambled eggs and omelets.

Nutrition

Serving: 1cupCalories: 332kcalCarbohydrates: 37gProtein: 9gFat: 17gSaturated Fat: 4gCholesterol: 9mgSodium: 242mgPotassium: 1055mgFiber: 4gSugar: 3gVitamin A: 114IUVitamin C: 20mgCalcium: 176mgIron: 2mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill