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Oven-crisp Rosemary Roasted Potatoes are an easy, delicious side dish that goes with everything from quick family suppers to holiday feasts.
Megganโs notes
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.
Rosemary Roasted Potato 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.
- 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 theyโre cut up into bite-sized pieces.
- Rosemary: Substitute 2 teaspoons dried rosemary for the fresh.
- Parmesan cheese: Freshly grated parmesan melts better than the grated Parmesan from the shaker. Or, leave out the cheese for vegan potatoes.
How to Make Rosemary Roasted Potatoes
- Adjust an oven rack to the middle position and preheat oven to 450 degrees. In a large bowl, add potatoes, olive oil, garlic, rosemary, and salt and pepper (I like 1 teaspoon salt and ยฝ teaspoon pepper) and toss until evenly coated.
- Transfer to rimmed baking sheet and spread in an even layer, potatoes cut-side down.
- Roast until brown spots begin to form on the potatoes, stirring occasionally, about 35 to 40 minutes. Sprinkle with Parmesan cheese and serve.
Recipe tips and variations
- Yield: This recipe makes 4 servings, 1 cup each.
- 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.
- Vegan roasted 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 canโt form. If youโre 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.
Frequently Asked Questions
Potatoes are naturally gluten-free and so is this tasty side dish. Just avoid adding any gluten-laden ingredients such as bread or cracker crumbs.
Roasted potatoes are an all-star side dish that pairs with everything from chicken and steak to pork, ham, and salmon.
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Rosemary Roasted Potatoes
Ingredientsย
Instructionsย
- Adjust an oven rack to the middle position and preheat oven to 450 degrees. In a large bowl, add potatoes, olive oil, garlic, rosemary, and salt and pepper (I like 1 teaspoon salt and ยฝ teaspoon pepper) and toss until evenly coated.
- Transfer to rimmed baking sheet and spread in an even layer, potatoes cut-side down. Roast until brown spots begin to form on the potatoes, stirring occasionally, about 35 to 40 minutes. Sprinkle with Parmesan cheese and serve.
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 theyโre cut up into bite-sized pieces.
- Yield: This recipe makes 4 servings, 1 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftover potatoes are delicious in scrambled eggs and omelets.
These were absolutely delicious!! I made them to go with grilled chicken โ mouth wateringly good!!
There were some left over, but someone finished them off as a midnight snackโฆ.
I really enjoy.all your recipes. I wish that the recipes had a pin button so it could go to my Pinterest boards.. just a thought
Hi Leslie! Iโm so glad you loved them! If you hover over any image in the post you should see the Pinterest icon. You can click it and it will take you to Pinterest. Hereโs a link to the recipe on Pinterest: https://www.pinterest.com/pin/48343395980780013/. โ Meggan
(Iโm working on a solution for mobile, so if youโre using your phone, my apologies.)
I made these with the rotisserie chicken thatโs on this site. Iโm pretty sure itโs the best meal Iโve ever made! So good!!!ย
I grow rosemary on my patio so I use it with chicken all the time.
Canโt wait to try it with these roasted potatoes. I am sure it will be delish.
Thank you
Beautifully simple, Meggan! I think I could eat a big bowl of these crispy potato beauties for dinner just on their own! The Greeks eat something similar to this regularly with oregano and lemon and itโs just divine.
These look totally awesome!
I agree, sometimes simple is best, especially during the week! Love the addition of the cheese!