These divine rosemary roasted potatoes are garlicky, infused with amazing rosemary flavor, crunchy on the outside and buttery inside. They are so easy to make and they need just four ingredients!
Table of Contents
New potatoes are in season and I can't think of a better way to eat them than in this delicious and super easy dish of roasted rosemary potatoes.
The potatoes bake up crunchy and golden on the outside but are soft and creamy on the inside. The rosemary and garlic infuse the potatoes through and through, making every bite a purely delightful gastronomic experience.
Why you'll love these rosemary roasted potatoes
- Easy to make. This dish couldn't get any simpler, and is great for both beginners and experienced cooks. If you follow instructions it's quite foolproof.
- Delicious. Rosemary and potatoes are a classic combination, and they make magic together in this simple but elegant dish. The garlic enhances all that flavor even further.
- Gluten-free, soy-free, nut-free and vegan. In other words, everyone can eat them.
- Seasonal. Both rosemary and potatoes are wonderful gifts of Spring and a great addition to your diet, particularly this time of year.
Ingredients and substitutions
- Baby potatoes or new potatoes. Red or yellow potatoes or a mix is fine. You can also make this recipe with regular sized yellow or red potatoes.
- Fresh or dried rosemary. If you use dried rosemary, cut down to 2 teaspoons as the flavor is more concentrated in dry herbs. Cooking with rosemary is great for health because this herb has anti-cancer properties, the ability to improve memory and concentration as well as digestive health, and it can reduce the risk of infections.
- Garlic. I like lots of garlic in this recipe but you can tweak to your preference. If you use garlic powder, use a teaspoon, taste, and add more if you want to.
How to make rosemary roasted potatoes
In a bowl mix the olive oil, minced rosemary, minced or crushed garlic, salt and ground black pepper.
Set the marinade aside for a few minutes while you prep the potatoes. This helps the oil infuse with the herbs and reduces chances of burning in the oven.
Drizzle the marinade over the potatoes and toss the potatoes in the marinade, making sure they are evenly coated.
Spread the potatoes in a single layer on a baking sheet. Bake in a preheated 425-degrees Fahrenheit/220-degrees Celsius oven for 30 minutes, stirring the potatoes once halfway through baking. The potatoes are done when they are golden on the outside and fork-tender.
Storage and make ahead
- Make ahead: This is an easy dish to add to your meal plans. Marinate the potatoes ahead of time and leave them in the fridge for up to two days. The longer the potatoes marinate, the better they will taste.
- Refrigerate: Store leftover rosemary roasted potatoes in the fridge for up to three days.
- Freeze. Cool the potatoes and freeze in an airtight, freezer-safe container for up to four months.
- Reheat: If the potatoes were frozen defrost them completely. Place in a single layer on a baking sheet and reheat in a 350-degree preheated oven for 5-10 minutes or until warmed through.
What to serve with rosemary roasted potatoes
The rosemary roasted potatoes are a wonderful side with veggie burgers. Or serve them with a vegan cassoulet or any vegan stew. You can also pair them with vegan steaks, like vegan lentil and quinoa steaks, grilled tofu steaks in a Cajun sauce or Irish whiskey tofu steaks.
More potato recipes
- Greek lemon potatoes
- Garlicky roasted asparagus and potatoes
- Oven roasted fingerling potatoes
- Smashed masala potatoes
- Minty roasted potatoes
Recipe card
Rosemary Roasted Potatoes
Ingredients
- 1½ pounds new potatoes (halved if small, quartered if larger)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons rosemary (minced. If using dried rosemary use 2 teaspoons*)
- 5 cloves garlic (minced or crushed in a garlic press)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
- In a bowl mix the olive oil, minced rosemary, minced or crushed garlic, salt and ground black pepper. Set aside for a few minutes while you prep the potatoes. This helps the oil infuse with the herbs and reduces chances of burning in the oven.
- Place the potatoes in a bowl, drizzle the marinade over, and then toss the potatoes in the marinade until they are evenly coated. Or you can simply spread the potatoes on the baking sheet (I like lining it with aluminum foil for easy cleanup but it's not necessary), then drizzle the marinade over the potatoes and toss. Make sure the potatoes are spread in a single layer on the baking sheet.
- Place the baking sheet in the preheated oven and bake 15 minutes. Stir the potatoes, then return the baking sheet to the oven and bake for 15 minutes more or until the potatoes are golden on the outside and soft inside.
Nutrition Information
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Essie says
I'm almost finished cooking these. You should have mentioned these make your kitchen smell wonderful! I'm having difficulty getting mine to brown, and switched over to convection after 30 minutes total. So, it's taking about 45 minutes total and about 15 minutes on convection setting. I'm using a 9" X 13" glass baking pan lined with foil.
My potatoes never browned like your photos, although they are fully cooked. But they have good flavor.
Vaishali says
Hi Essie, they do smell amazing! Just leave them in the oven for longer if you want more color in the potatoes.