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Spice up your potato recipe rotation with this side dish for bite-sized roasted rosemary potatoes! Because the potatoes are boiled first before roasting, they emerge from the oven perfectly crispy on the outside and creamy on the inside. For ease and convenience, this roasted potato recipe works well with all small potato varieties, including red and golden potatoes, and fingerling potatoes, too!
save this recipe!If there’s one herb that reigns supreme, I might just have to say it’s rosemary. The hearty little plant packs a flavor punch in any recipe it’s in, overpowering even the most potent of seasonings, including garlic (I mean that in a good way)!
Loaded up on potatoes, rosemary’s earthy, lemony, peppery flavors taste divine. That’s especially so when the potato pieces are nice and crispy around the edges and soft in the center!
Today, I’ll be showing you how to make these rosemary roasted potatoes, a delicious five-ingredient mix of potatoes, rosemary, oil, garlic, and salt! They’re like potato wedges, but cut into bite-sized pieces and given a serious flavor upgrade. Basically…they’re one of my favorite recipes made with potatoes. Let’s cook!
Reader rating
“This was absolutely delicious. I’ve already made this dish three times this month!” —Pilar
Here’s What You’ll Need
Roasted rosemary potatoes are a simple side dish that requires only kitchen staples. With oil and three spices, you’ll likely have everything you need! I recommend fresh rosemary for the best flavor, but dried will work, too. Jump to the recipe card for the quantities.
- Potatoes: I prefer to use small potatoes, but you can always chop larger russet potatoes into small pieces. Or use any type of potato you have on hand.
- Oil: I recommend extra virgin olive oil in order to sneak in antioxidants and healthy fat benefits!
- Rosemary: To add herby flavor to the potatoes, use fresh, finely chopped rosemary. It will contribute an earthy, piney, sort of peppery flavor.
- Garlic Powder: Include a bit of extra oomph by adding garlic powder. Did you know garlic powder is good for blood pressure, heart health, and the immune system?!
- Sea Salt: Finish off the dish by including coarse sea salt.
what kind of potatoes are best for roasting?
When it comes to the potato variety, you can use any type you’d like: red, golden, fingerlings, etc. In fact, a mix adds flavor variation and fun colors!
How to make These rosemary potatoes
Garlic and rosemary potatoes are an easy dish to put together. In total, they take around 45 minutes to make. The recipe is great for beginners and very simple for experienced cooks! Here’s a quick overview. Jump to the recipe card for the full instructions.
Step 1: Prep the Water and Oven
Bring a large pot of water to a boil. Preheat the oven to 450°F (232°C).
Step 2: Boil the Potatoes
Cut the potatoes into bite-sized pieces. Carefully add them to the boiling water and cook until they’re fork-tender. It should take about 10-15 minutes. When finished, strain the potatoes.
Step 3: Add Flavorings and Bake
In a large bowl, toss together the boiled potatoes, oil, rosemary, garlic powder, and salt. Arrange the potatoes on a parchment-lined baking sheet in a single layer.
FAVORITE SHEET PAN
This large nonstick sheet pan is one of my everyday favorites!
Step 4: Bake the Potatoes
Bake the potatoes until crispy and golden brown, about 20 minutes.
Seasonings for Roasted Potatoes
Rosemary not your style? You can season these roasted potatoes with any spice you’re craving or have on hand! Some ideas include:
- Herbs de Provence
- Italian Seasoning
- Taco Seasoning
- Ranch Seasoning
- Old Bay Seasoning
- Greek Seasoning
Do You Season Potatoes Before Or After Cooking?
It depends! If you were to roast the potatoes from start to finish (without boiling), you would want to put the salt on after cooking to avoid the salt pulling the moisture out of the potatoes. In our case, because we boil then roast, you can add all the seasonings before roasting to help infuse them with flavor! (If you change up the recipe and use a delicate herb, like parsley or basil, add those after cooking.)
plays well with…
Rosemary potatoes make a great side dish, which means you need a main course to pair with them! Enjoy them with this 3 cheese roasted grape pizza. Carb load by pairing your side with this mouth-watering 3 cheese pizza.
Rosemary Roasted Potatoes (So Crispy!)
Ingredients
- 1 ½ lbs small potatoes, 680 g
- 2 Tbsp oil, 30 mL
- 2 Tbsp fresh rosemary, finely chopped
- 1 Tbsp garlic powder
- 1 tsp coarse sea salt
Instructions
- Prep: Bring a large pot of water to a boil. Preheat oven to 450°F (232°C).
- Boil: Cut potatoes into bite-sized pieces. Carefully add to boiling water and cook until fork tender, about 10 to 15 minutes. When finished, strain potatoes.
- Assemble: In a large bowl, toss together boiled potatoes, oil, rosemary, garlic powder, and salt. Arrange on a parchment-lined baking sheet in a single layer.
- Bake: Bake potatoes until crispy and golden brown, about 20 minutes.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
You want to see real CRISPY oven potatoes check America’s Test Kitchen, where potatoes are tossed before getting in the oven in a cornstarch slurry! This previous recipe doesn’t add anything new!
You’re welcome to add cornstarch to this recipe! Our goal is to strike the balance between easy and delicious here on Live Eat Learn (whereas ATK tends to gear towards more complicated methods). Thanks for letting us know about this tip though!
These were the best potatoes we have had. My husband absolutely loved them. Thank you.
I’m so happy to hear it, Denise! 😀
This was absolutely delicious. I’ve already made this dish three times this month!
Yay! I’m so happy to hear it, Pilar! 😀
The fresh rosemary gives this dish a really nice snap, perfect side dish for many entrees. Love it, thank you.
Thrilled to hear you loved it, Sarah! Enjoy!