• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

our recipes + your inbox = the eatmail

Join now

Subscribe for new recipes + 3 fan-favorite ebooks

  • About
  • Contact

Live Eat Learn

Easy vegetarian recipes, one ingredient at a time

free ebook

Subscribe for new recipes + 3 fan-favorite ebooks

  • Recipe Index
  • Vegetarian 101
  • Travel
  • Meal Plans
  • Course
    • Breakfasts
    • Lunches
    • Dinners
    • Appetizers
    • Sweets
    • Drinks
  • Diet
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Paleo
    • Raw
    • Vegan
  • Season
    • Winter
    • Spring
    • Summer
    • Fall
  • Ingredient
    • Avocado
    • Bean
    • Cauliflower
    • Chickpeas
    • Eggplant
    • Mushroom
    • Tofu
    • Quinoa
    • View All
  • Collections
    • All Time Favorites
    • Air Frying
    • Budget Friendly
    • Comfort Food
    • High Protein
    • Meal Prep
    • Meatless Monday
    • View All
  • Visit our kombucha site
    Visit our dog food blog
Home Eat Dinners

How To Make Rosemary Roasted Potatoes

5 from 1 vote
Recipe Print Share
Share on:
By: Sarah BondUpdated: Mar 13, 2023 4 Comments

This post contains affiliate links.

Spice up your potato recipe rotation with this side dish for bite-size 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!

A baking sheet filled with a single layer of rosemary roasted potatoes

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 potatoes 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!

An up-close view detailing the colors and textures of rosemary roasted potatoes

Ingredients in rosemary roasted potatoes

Roasted rosemary potatoes make for a simple side dish that requires only kitchen staples. With oil and three spices, you likely have everything you need! I do recommend fresh rosemary for the best flavor, but dried will work too.

  • Potatoes: Begin with 1½ lbs of small potatoes. This will give you four generous servings. Use any type of potato you have on hand.
  • Oil: Next, you will need 2 tablespoons of 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 2 tablespoons of fresh, finely chopped rosemary. It will contribute an earthy, piney, sort of peppery flavor.
  • Garlic Powder: Include a bit of extra oomph by adding 1 tablespoon of 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 1 teaspoon of coarse seal 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!

A white bowl filled with garlic and rosemary potatoes

How to make this rosemary potatoes recipe

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!

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.

Why Boil First?

Why do you boil potatoes before roasting? It helps the potatoes to cook more evenly! Boiling them first creates an ultra soft and creamy inside, so that you just need to roast them to create a crunchy golden skin.

A strainer filled with uncooked halved 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.

A clear glass bowl filled with potato halves, rosemary, garlic, salt, and oil
A clear glass bowl filled with potato halves, rosemary, garlic, salt, and oil

FAVORITE SHEET PAN

This large nonstick sheet pan is one of my everyday favorites!

get it here
A baking sheet lined with parchment paper and topped with a single layer of uncooked rosemary potatoes

Step 4: Bake the potatoes
Bake the potatoes until crispy and golden brown, about 20 minutes.

A white bowl filled with roasted potatoes with rosemary

Storing roasted potatoes

As we all know, potatoes are never quite as good when they’re leftover. That is, they weren’t, until the blessing that is the air fryer made its way into our kitchens!

If you wind up with leftover roasted potatoes, don’t toss them in the bin because you think they’ll be no good tomorrow. Instead, air fry those potatoes! The air fryer brings back their crispiness and restores them to golden brown perfection. They’ll taste nearly as great as they did when they were fresh out of the oven (of course, you can reheat in the oven as well if preferred).

In the meantime, store your potatoes in an airtight container in the refrigerator to maintain fresh flavors.

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).

An up-close view of roasted rosemary potatoes inside a white bowl

Recipes to pair with Roasted Potatoes

Rosemary potatoes make a great side dish, which means you need a main course to pair with them! Here are some ideas that also contain rosemary and will taste delicious alongside the potatoes.

  • Rosemary Coffee Marinated Tofu: Pair the potatoes with this delicious rosemary marinated tofu recipe!
  • 3 Cheese Roasted Grape Pizza: Carb load by pairing your side with this mouth watering 3 cheese pizza.
  • Butternut Beet and Ricotta Galette: A galette makes the perfect main course and is filled with veggies to offset all of those starches.

How To Make Rosemary Roasted Potatoes

5 from 1 vote
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Author: Sarah Bond
Calories: 503kcal
Servings: 4 servings
Print Rate
Spice up your potato recipe rotation with this side dish for bite-size 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!

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.

Nutrition Information

Serving: 1serving Calories: 503kcal (25%) Carbohydrates: 100.6g (34%) Protein: 10.9g (22%) Fat: 7.7g (12%) Saturated Fat: 1.2g (8%) Cholesterol: 0mg Sodium: 519mg (23%) Potassium: 2577mg (74%) Fiber: 15.9g (66%) Sugar: 7.7g (9%) Calcium: 79mg (8%) Iron: 4mg (22%)
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

Tag on Insta! Leave a Rating Pin on Pinterest

You may also like...

  • Collage of vegetarian taco recipes
    11 Best Vegetarian Taco Recipes
  • Rosemary Coffee Marinated Tofu
    Rosemary Coffee Marinated Tofu
  • collage of vegetarian winter recipes
    17 Vegetarian Winter Recipes
  • vegetarian fall recipes collage
    17 Vegetarian Fall Recipes
Previous Post
Next Post

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Rate this Recipe:




  1. Rick says

    Posted on 3/9 at 10:17 am

    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!

    Reply
    • Sarah Bond says

      Posted on 3/9 at 10:32 am

      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!

  2. Denise says

    Posted on 4/17 at 2:23 pm

    These were the best potatoes we have had. My husband absolutely loved them. Thank you.

    Reply
    • Sarah Bond says

      Posted on 4/18 at 10:27 am

      I’m so happy to hear it, Denise! 😀

Primary Sidebar

Hello

I'm Sarah

A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time.

Let's Meet

Freebie alert!

3 reader-favorite cookbooks delivered straight to your inbox.

Get in now!

Subscribe for new recipes + 3 fan-favorite ebooks

Air Fryer Recipes

Air Fryer Buffalo Cauliflower

Plate full of crispy chickpeas with a wooden spoon.

15 Minute Crispy Air Fryer Chickpeas

Personal size mozzarella pizza cooked in an air fryer

Air Fryer Pizza

Air Fryer Mozzarella Sticks

Brussels sprouts on a plate with wooden serving spoons.

The Best 15 Minute Air Fryer Brussels Sprouts

Kale chips on a white plate.

10 Minute Air Fryer Kale Chips

Dinner This Week

Vegan tikka masala with naan and rice in a white bowl

M

Chickpea Tikka Masala

Roasted Chickpea Gyros

T

Roasted Chickpea Gyros

Vegan Thai red curry in a bowl on a red background

W

Thai Vegetarian Coconut Curry

Vegan nachos on a black plate on a white background - These vegan nachos are piled high with easy mushroom BBQ "pulled pork" and a cashew-based queso cheese sauce that will knock your dairy-free socks off.

R

BBQ Mushroom Pulled Pork

Roasted Cauliflower Street Tacos

F

Roasted Cauliflower Tacos

Lemon risotto in a bowl with basil on a yellow background

S

Lemon Basil Risotto

As featured on:

3 bonus books!

Join our Eatmail newsletter to get free copies of our top 3 cookbooks, new recipes, exclusive meal plans, and more!

Follow Along

  • Easy Vegetarian Facebook Group
  • Kombucha Brewers Facebook Group
Back to Top
  • Web Stories
  • About
  • Privacy Policy
  • Terms
  • Collaborate
© 2023 Live Eat Learn
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital