Rosemary Roasted Potatoes

Simple and delicious Rosemary Roasted Potatoes made with red potatoes, olive oil, garlic, and fresh rosemary. Perfectly crispy and bursting with flavor!

this Recipe

I can’t even count the number of times these Rosemary Roasted Potatoes have saved my life in the kitchen. Okay, maybe that’s dramatic, but you know what I mean. There’s something about throwing together a few humble ingredients and watching them transform into crispy, golden goodness that just feels magical.

This recipe actually started as a bit of a happy accident. I was hosting a casual dinner for a few friends—one of those laid-back, everyone-brings-something kind of nights. I’d totally forgotten to make a side dish (classic me), so I scrambled to throw together whatever I could find. There were some small red potatoes hanging out in the pantry, a bunch of rosemary that was half-wilted but still smelled amazing, and a sad little clove of garlic on its last leg.

I figured, why not just toss it all in the oven and hope for the best? It was one of those moments where I was absolutely certain the whole thing would be a disaster, but, lo and behold, it turned out amazing. My friends couldn’t stop raving about them. And honestly? I was just glad I managed to save dinner.

Now, these potatoes have become my go-to side dish for practically every occasion. Family gatherings, lazy Sunday brunches, even the occasional midnight snack when I just need something comforting. It’s the kind of recipe that feels like a warm hug on a chilly night. And who doesn’t need more of that?

Why You’ll Love This Rosemary Roasted Potatoes Recipe?

• Crispy Outside, Tender Inside: It’s all about that perfect contrast—crunchy on the outside, soft and fluffy on the inside. Just… chef’s kiss.

• Simple Ingredients, Big Flavor: Potatoes, olive oil, garlic, rosemary, salt, and pepper. Nothing fancy, but the flavors just work.

• Ridiculously Easy: You literally toss everything together and let the oven do its thing. No stress, no fuss.

• Perfect Side Dish for Anything: Seriously, it goes with everything. Roast chicken, steak, grilled fish, or even just a big salad if you’re feeling fancy.

• Crowd-Pleaser: Even picky eaters go nuts for these. And I’ve definitely caught a few folks sneaking extras when they thought no one was looking.

Ingredient Notes:

Alright, let’s talk about the all-stars of this recipe. It’s basic, but in the best way.

• Potatoes: I’m obsessed with using small red or white-skinned potatoes. They roast up so perfectly, with crispy edges and creamy insides. And honestly? Mixing them up gives you the best of both worlds.

• Olive Oil: Don’t skimp on this. It’s what makes the potatoes turn golden and crispy. Plus, it just adds that rich, earthy flavor that I love.

• Salt & Pepper: I know, boring, but they’re essential. And I mean good salt—like kosher salt, not that weird iodized stuff that tastes like sadness.

• Garlic: Three cloves is probably too much, but that’s the point. If your kitchen doesn’t smell like garlic heaven, you’re doing it wrong.

• Rosemary: It has to be fresh. Dried rosemary just doesn’t cut it. And there’s something about chopping it yourself that feels weirdly satisfying.

How To Make Rosemary Roasted Potatoes?

You ready? This is the easiest thing you’ll ever make.

Step 1: Prep Your Oven & Potatoes
Preheat your oven to 400°F (or 425°F if you’re feeling impatient). Chop your potatoes into halves or quarters. You want them all around the same size, so they cook evenly. Unless you’re like me and somehow end up with a few rogue chunks that are way too big.

Step 2: Toss It All Together
Throw your potatoes into a big bowl with olive oil, salt, pepper, garlic, and rosemary. Get your hands in there and toss everything around until the potatoes are totally coated. It’s messy but totally worth it.

Step 3: Roast Those Beauties
Spread the potatoes out on a baking sheet—make sure they’re in a single layer. If they’re too crowded, they’ll just steam and end up mushy. Roast them for about an hour, flipping them twice during cooking. Yes, it’s annoying to flip them, but trust me, it’s worth it for that even crispiness.

Step 4: Serve & Devour
Pull those beauties out of the oven, season to taste, and serve. Just try not to eat them all before they hit the table. (I’ve definitely failed at that part before.)

Storage Options:

If you somehow have leftovers (unlikely, but hey, miracles happen), just toss them in an airtight container and store them in the fridge for up to three days. To reheat, pop them back in a hot oven (around 400°F) for 10-15 minutes. They’ll crisp right back up.

Microwaving is technically an option, but they’ll go soggy. And honestly? That’s just sad.

Variations and Substitutions:

Feeling adventurous? Try these tweaks:

• Thyme or Oregano Instead of Rosemary: A different vibe but still delicious.

• Add Some Spice: A sprinkle of paprika or crushed red pepper flakes can’t hurt.

• Parmesan Love: Toss in some shredded Parmesan during the last 10 minutes of roasting. Heaven.

What to Serve with Rosemary Roasted Potatoes?

Pair these bad boys with pretty much anything. Some ideas:

• Grilled Chicken: Classic combo.

• Steak: Because crispy potatoes + juicy steak = perfection.

• Salmon: The rich, buttery fish complements the crispy potatoes so well.

• Eggs and Bacon: Breakfast for dinner, anyone?

Frequently Asked Questions:

Can I use dried rosemary instead of fresh?
Technically, yes. But it’s just not the same. Fresh rosemary gives it that punch of flavor you’re looking for.

Can I make these ahead of time?
Absolutely! Just reheat them in a hot oven before serving. Microwaving will just make them sad and limp.

Can I skip the garlic?
You could… but why would you? Garlic is life.

Alright, your turn! Give these Rosemary Roasted Potatoes a go and let me know if they steal the show at your next dinner. And if you add your own twist, I wanna hear all about it!

Keep the Flavor Coming – Try These:

The Best Pecan Pie Recipe

Deliciously Moist Kentucky Butter Cake Recipe

Pumpkin Butterscotch Bread Recipe

Rosemary Roasted Potatoes

Prep Time 8 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 8 minutes mins

Crispy, flavorful Rosemary Roasted Potatoes made with red potatoes, olive oil, fresh rosemary, and garlic. A simple, savory side dish that complements any meal beautifully. Perfect for dinner parties or casual family gatherings.

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4 Servings

Ingredients

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• 1 1/2 pounds small red or white-skinned potatoes or a mixture
• 1/8 cup good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon minced garlic approximately 3 cloves
• 2 tablespoons minced fresh rosemary leaves

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Instructions

 

Preheat the Oven:

1. Preheat your oven to 400°F (200°C). This temperature ensures the potatoes achieve a crispy exterior while remaining tender inside.

Prepare the Potatoes:

1. Wash and thoroughly dry the potatoes. Cut them into halves or quarters, ensuring uniform size for even cooking.

Combine Ingredients:

1. In a large mixing bowl, add the potatoes, olive oil, salt, black pepper, garlic, and rosemary. Toss the potatoes until they are evenly coated with the mixture.

Arrange for Roasting:

1. Spread the potatoes out on a baking sheet in a single layer. This helps them roast properly instead of steaming.

Roast the Potatoes:

1. Place the baking sheet in the preheated oven. Roast the potatoes for at least 1 hour, turning them with a spatula every 20 minutes to ensure even browning.

Check for Doneness:

1. The potatoes are ready when they appear golden brown and crispy. Use a fork to test tenderness; they should be soft inside while crisp on the outside.

Season and Serve:

1. Remove from the oven and adjust the seasoning if necessary. Serve hot and enjoy your perfectly roasted potatoes.

Notes

To make this recipe gluten-free, ensure that the olive oil, salt, pepper, garlic, and rosemary are all gluten-free certified. Most fresh herbs and spices are naturally gluten-free, but it's always advisable to double-check packaging if you are serving someone with celiac disease or severe gluten intolerance.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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