Rosemary Roasted Potatoes are a classic recipe that everyone needs to know how to make. They’re so easy that you’ll likely memorize the process on the first try, and their versatility means they can go with just about any meal you’re preparing. While they do take a little bit of time to fully cook, it’s mostly hands off time and the resulting flavor and texture is well worth the wait!
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What Potatoes are Best for Roasting?
I got a little fancy today and bought these tri-colored baby potatoes from Aldi, which are definitely more expensive than your basic russet, but they create such a pretty presentation and I love their delicate texture. That being said, you can use just about ANY type of potato for this recipe. See what I mean by flexible?
Whether you go with russet, red potatoes, or even Yukon gold, you’ll probably cut the cost of this recipe considerably compared to these pretty baby potatoes. Just make sure that whatever variety you use for these oven roasted potatoes, cut them into about 3/4-inch pieces. The size of your potato pieces will determine how long they take to roast.
How to Season Roasted Potatoes
If you’re not a fan of rosemary or don’t have any available, feel free to swap it out with your favorite herb. Again, this recipe is extremely flexible. You can use fresh herbs or dried herbs, and any blend you like. Here are some other seasoning ideas for your oven roasted potatoes:
- Italian herbs
- Herbs de Province
- Greek seasoning
- Za’atar
- Chili seasoning
- Ranch seasoning
- Taco seasoning
- Cajun seasoning
- Steak seasoning
And if you want a sauce to drizzle over top of those delicious crispy potatoes, try some Hollandaise Sauce!
Rosemary Roasted Potatoes
Servings 4 about 3/4 cup eachIngredients
- 1.5 lbs. potatoes* ($2.99)
- 1 Tbsp olive oil ($0.16)
- 2 cloves garlic, minced ($0.16)
- 1 tsp dried rosemary ($0.10)
- 1/2 tsp salt ($0.02)
- freshly cracked pepper ($0.03)
- 1 handful parsley, chopped (optional) ($0.12)
Instructions
- Preheat the oven to 400ºF. Wash your potatoes well, then cut them into 3/4-inch cubes or pieces.
- Place the potatoes in a large bowl and add the olive oil, minced garlic, dried rosemary, salt, and some freshly cracked pepper (about 15 cranks of a pepper mill). Toss the potatoes until they are evenly coated in oil and spices.
- Spread the potatoes out over a baking sheet so that they are in a single layer. Transfer the potatoes to the oven and roast for 15 minutes, then stir and roast for an additional 15 minutes.
- After 30 minutes total roasting time, stir once again and if additional browning is desired, roast for an additional 5-10 minutes. Serve with a handful of fresh, chopped parsley sprinkled over top, if desired.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Rosemary Roasted Potatoes – Step by Step Photos
Start by preheating your oven to 400ºF. Wash 1.5 pounds of potatoes well. I used these tiny tri-colored potatoes from Aldi that don’t have many crevices or eyes, but if you’re using a larger variety, make sure to get in those cracks to get all the dirt out!
Cut the potatoes into 3/4-inch cubes or pieces. The larger the pieces, the longer they’ll take to cook, so keep that in mind. Add the potatoes to a large bowl along with 1 Tbsp olive oil, 2 cloves minced garlic, 1 tsp dried rosemary, 1/2 tsp salt, and some freshly cracked black pepper (about 15 cranks of a pepper mill). Toss the potatoes until they are evenly coated in oil and spices.
Spread the seasoned potatoes out onto a baking sheet so that they are in a single layer. Transfer the potatoes to the oven.
Roast the potatoes for 15 minutes, then stir and roast for an additional 15 minutes. After 30 minutes total, remove them from the oven, and if you want them a little more brown, simply stir and roast for an additional 5-10 minutes.
If desired, sprinkle a handful of chopped fresh parsley over the Rosemary Roasted Potatoes just before serving. Serve hot!
Looking for a low carb veggie to add….has anyone tried broccoli?
Love all your roasted veggie tips. Tried the broccoli and cauliflower in addition to potatoes. So delicious! Thanks for all the great recipes :)
So simple, so quick, so yummy! You can always change the herbs and spices to suit your main dish. Sometimes it’s the simplest things that are the best.
I make these all the time, with all kinds of different spice blends, Tony’s, Italian Seasoning, Mrs. Dash, just salt and pepper, etc.
They are so much better if you take the time to make sure the pan is well oiled and you flip all the new potatoes cut side down. They come out super crispy on the cut side and soft and creamy in the middle. Yummy!
My mother makes an almost identical recipe fairly often (its one of our fav. winter side dishes) the only difference is that she roasts carrots with the potatoes. Very tasty as a mixed dish of rosemary roasted potatoes and carrots and similarly cost efficient!
I loooove roasting potatoes with the Avec Tous spice mix you’ve mentioned on here a few times. TBH I love roasting *anything* with that stuff – sweet potatoes, salmon, brussels sprouts – can’t go wrong!
Me too! I need to order more because I used all of mine! :P
Roasted potatoes are one of my favorite easy sides! If I don’t have any fresh herbs I throw on some Mrs Dash Garlic & Herb, salt, and paprika. If I’m pressed for time, I will microwave for about ~5 minutes until they’re soft, then broil on high until they’re brown.
This is my go-to recipe for a quick and tasty potato side dish. I’ve tried it with fresh herbs and have found that they burn with the high heat, leaving a rather bitter flavor. Instead, I use 1/2 teaspooon each of dried rosemary, Kosher salt and dried thyme, along with 1/4 teaspoon dried dill. I also substitute the minced garlic with garlic-infused olive oil, to enhance the herb’s true flavor. To make the infused oil, I add 2 large cloves of crushed garlic and 2 tablespoons of olive oil to a small skillet. On medium-low heat, simmer the cloves, uncovered for about 5 minutes. Discard the cloves, let oil cool and use the desired amount for tossing potatoes with the herbs. I use some of the remaining oil for brushing a foil-lined pan for roasting and toss the hot potatoes with paprika and fresh parsley, before adding to a serving dish. On those hot summer days, I’ve also used the exact recipe on a preheated outdoor grill. Roasting is over medium-high heat, stirring the potatoes occasionally to avoid burning. Depending on potato size, I check for doneness at about 25 minutes.
How long will they stay good in the fridge?
There’s no exact cut off, as the shelf life of food in refrigerators can vary on several factors, but I’d suggest about 4 days.
Yum, rosemary potatoes are one of my favorite easy side dishes!
I make mine really similarly, but I put whole cloves of garlic in with the potatoes. I don’t peel them all the way (just take off the outermost layer of papery peel) and then the cloves stay really soft and you can just squeeze them out of the skin. Mmmmm garlic.
Growing up on a farm, using new potatoes was always a highlight of the harvest season. My dad tried to wait until all of the potatoes we would use over the winter were sizeable, but there were always tiny ones that my mom snagged as “creamers,” and that’s how she used them–boiled, served in white sauce (bechamel) and passed under the broiler to slightly brown the tops. My preference for the past 5-10 years has been to roast them, either alone, or as part of a veggie combo including whole garlic and onions plus green, orange and/or red things–also friends of rosemary.
While this recipe, as Beth says, will work with any potato, the tiny ones have a tighter texture and a deliciousness not found in mature potatoes. I think rosemary has a particular affinity with potatoes and it’s one of the easiest herbs to grow either in a pot or a protected part of a yard–remember to water it, and it may last indefinitely. I don’t know how far north it is hardy, but I have a 15 yr old bush here in central NC and left another one of similar age behind in Austin, TX.
Another hint–I always spray my old sheet pans with some sort of cooking spray so things don’t stick. It cuts down on the amount of oil you need for marinating, although 1 T for 1.5 lbs of potatoes is already appropriately stingy
I make these nearly every week. Dill or thyme works well for those who might not like rosemary. Or sometimes I skip the green herbs and sprinkle on lots of paprika. This is definitely one of my go-to type recipes, and those little bags of baby potatoes from Aldi’s are just perfect for this and so pretty.
I love all things rosemary! Totally trying this soon!
Paige
http://thehappyflammily.com
Love these potatoes. We also melt butter and add rosemary to it for corn on the cob. Delicious!
My sister and I LOVE roasted potatoes. It won’t stand a chance at our house. LOL!!!!
Can I use gold potatoes instead?
Yes. :)
I like to boil my potatoes first until it’s 60% done, then cut them up and cover with oil and seasoning. Cuts down the baking time by A LOT (energy efficient!)
I love potatoes. This time of year is great because the best and most classic roasting can be done. I make mine simply, with olive oil and salted. A meal unto itself!
I use garlic, basil & parsley & top with carmelized onions after I pull em out of the oven.
So, today I used some of my leftover BBQ sauce from the chicken and topped the potatoes with it. DELICIOUS! Give it a shot!