Simple and delicious, these crispy Rosemary Roasted Potatoes are a delicious side dish that goes with any meal. They’re not only simple enough for a weeknight meal but also perfect for a holiday spread. You won’t be able to get enough of these crispy potatoes!
If you want an easy side dish, then these rosemary roast potatoes are just what you need. They’re so simple to make, and everyone will love them. Sometimes, I just eat them on their own because they’re just that good!
Why You’ll Love This Recipe
- It comes together effortlessly. It may seem like it’s a lot of work compared to just tossing the potatoes straight into the oven, but it isn’t that much more work to do the extra step of boiling the potatoes! Trust me, it’s worth it.
- The edges are so crispy, while the inside is creamy and fluffy. I truly cannot get enough of it.
- It’s a simple enough side dish to pull off on a busy weeknight, but it’s so good, it’s always on the holiday menu.
Ingredients You’ll Need
- baby potatoes — I use Boomer Gold Yellow Creamer Potato, but you can use any baby potato variety. I prefer using baby potatoes over large ones, but you can larger potatoes if you prefer. You’ll have to cut the potatoes into smaller pieces.
- seasoning — I season the potatoes with salt, garlic powder, and onion powder.
- rosemary — I love fresh rosemary for these roasted potatoes but you can use dried rosemary if that’s all you have on hand.
- oil — I like to use olive oil but you can use any neutral oil to roast the potatoes in.
How to Make Crispy Rosemary Roasted Potatoes
- Add the baby potatoes into a pot of salted water. Bring the pot to a boil and simmer until the potatoes are fork tender.
- Drain the potatoes and let the potatoes sit and continue to drain for 5 minutes in the colander. Pat dry if needed.
- Heat the oven to 475F.
- Toss the potatoes in oil, salt, garlic powder, onion powder, and rosemary.
- Place the seasoned potatoes onto a large sheet pan, with the potatoes generously spaced.
- Roast the potatoes for 15 minutes and then flip the potatoes over and continue to bake for another 15 minutes.
Recipe Tips and Notes
- It’s important to roast the potatoes on high heat as it helps the exterior of the potatoes crisp up.
- Use two sheet pans if you need to. Avoid packing the potatoes tightly on the sheet pans to avoid them steaming in the oven.
- Boiling the potatoes beforehand means you can focus on roasting the potatoes until golden perfection instead of making sure the potatoes are cooked through.
- For more surface area to crisp up, you can always give the potatoes a rough shake in a large bowl after they’ve been boiled. They’re delicate at that time and they’re break up and spread out a bit.
- Oil the potatoes generously. You want the potatoes to practically fry in the oven.
- Make sure the potatoes are dry before oiling and seasoning them. The water will prevent the oil and seasoning to stick well.
- A squeeze of fresh lemon overtop the rosemary potatoes makes for a delicious and fresh addition.
- Make sure to boil the potatoes in the water from the start, and not add potatoes to boiled water. This ensures the potatoes cook evenly.
Make Ahead Tips
- Meal prep: once cooled, store the roasted baby potatoes in an airtight container for up to 4 days in the fridge.
- Reheat: I like to reheat the potatoes in an air fryer or oven to keep the potatoes crispy.
Serving Suggestions
These crispy roasted potatoes go with so many dishes! Here are a few recipes I love to make with these rosemary potatoes:
- Whole Baked Chicken Wings
- Slow Cooker Whole Chicken
- Air Fryer Teriyaki Salmon
- Aloha Burger
- Hot Honey Chicken Thighs
- Air Fryer Whole Chicken
- Instant Pot Whole Chicken
Rosemary Roasted Potatoes
Simple and delicious, these crispy Rosemary Roasted Potatoes are a delicious side dish that goes with any meal. They’re not only simple enough for a weeknight meal but also perfect for a holiday spread. You won’t be able to get enough of these crispy potatoes!
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Rate
Servings: 4 servings
Ingredients
- 1½ lb baby potatoes, halved
- 1 tbsp olive oil
- 1 tsp salt
- 1½ tsp garlic powder
- 1 tsp onion powder
- 2 sprigs rosemary, chopped
Equipment
Instructions
- Add the baby potatoes into a pot of salted water. Bring the pot to a boil and simmer until the potatoes are fork tender. There needs to be enough water to cover the potatoes plus 2 inches on top.
- Drain the potatoes and let the potatoes sit and continue to drain for 5 minutes in the colander. Pat dry if needed.
- Heat the oven to 475F.
- Toss the potatoes in oil, salt, garlic powder, onion powder, and rosemary. Then, transfer the seasoned potatoes onto a large sheet pan, with the potatoes generously spaced.
- Roast the potatoes for 15 minutes and then flip the potatoes over and continue to bake for another 15 minutes.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Calories: 168kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 593mg | Potassium: 735mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 34mg | Calcium: 24mg | Iron: 1mg
Nutrition Disclaimer
More Side Dishes to Try
- Seasoned Spinach
- Yu Choy
- Korean Cheese Corn
- Mayak Eggs
- Brussels Sprouts and Carrots
- Korean Potato Salad (Gamja Salad)
- Japanese Corn Rice
- Pajeon
- Instant Pot Mashed Potatoes
- Instant Pot Baked Potatoes
- Sourdough, Sausage, and Sage Stuffing
- Brioche Stuffing with Rosemary and Sausage
- Maple Brussels Sprouts
- Roasted Brussels Sprouts and Carrots
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