Rosemary Roasted Potatoes are an easy side dish with simple, rustic flavors. They are great for busy weeknights, lazy weekends, and holiday celebrations!
Sometimes the simplest side dishes are the best.
No peeling, boil, or smashing involved here: Just toss some small potatoes tossed in olive oil and fragrant fresh rosemary.
It’s the kind of side dish you can throw together, pop in the oven, and then forget about while you prepare the rest of your meal.
Perfect on the side of your weeknight chicken or a Sunday roast, Rosemary Roasted Potatoes are a great go-to potato side dish that is easy enough for every day, but tasty enough for a special occasion, too.
I love small red potatoes because the skins are thin and tender and I like the red color.
If you don’t have fresh rosemary leaves, dried rosemary works fine too. Use 2 teaspoons dried rosemary in place of the 2 tablespoons fresh. The resulting dish will have a different, but still delicious, taste.
Rosemary Roasted Potatoes
- 2 pounds small potatoes scrubbed and quartered
- 4 cloves garlic minced
- 2 tablespoons chopped fresh rosemary leaves
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- Preheat oven to 400 degrees. In a large bowl, combine potatoes, garlic, rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with olive oil and toss until evenly coated.
- Spread on rimmed baking sheet and arrange potatoes cut-side down. Bake 45 to 50 minutes, stirring occasionally, until potatoes are tender and golden spots begin to form.
- 1/2 cup shredded Parmesan cheese may be sprinkled over the potatoes during the last 10 minutes of cooking time. Delicious!