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Oven-crisp Rosemary Roasted Potatoes are an easy, delicious side dish that goes with everything from quick family suppers to holiday feasts.
This recipe will probably make you take a break from mashed potatoes without even missing them. Crispy on the outside, tender on the inside, and lightly flecked with rosemary, garlic, and grated Parmesan cheese. The oven does all the heavy lifting for you!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Potatoes: I love small red new potatoes because the skins are thin and tender and I like the red color. You can use white skin potatoes, any kind of baby potatoes, even Russet or baking potatoes as long as they’re cut up into bite-sized pieces.
- Rosemary: Fresh rosemary is best, but if you don’t have it, dried rosemary works fine too. Use 2 teaspoons dried rosemary in place of the 2 tablespoons fresh.
- Parmesan cheese: Freshly grated parmesan melts better than the grated Parmesan from the shaker. Or, leave out the cheese for vegan potatoes.
Step-by-step instructions
- Preheat oven to 400 degrees. In a large bowl, combine potatoes, garlic, rosemary, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Drizzle with olive oil and toss until evenly coated.
- Spread on rimmed baking sheet and arrange potatoes cut-side down.
- Bake uncovered until brown spots begin to form on the potatoes, stirring occasionally, about 40 minutes. Sprinkle with cheese and toss until potatoes are evenly coated. Bake until potatoes are tender and the cheese is melted, about 10 minutes longer.
Recipe tips and variations
- Yield: This recipe makes 4 (1-cup) servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftover potatoes are delicious in scrambled eggs and omelets.
- Make ahead: The potatoes can be cut and submerged in water in the refrigerator up to 24 hours in advance.
- Crowd control: The key to getting that delicious caramelization is leaving space between the potatoes so steam can’t form. If you’re doubling the recipe for a crowd, use two sheet pans.
- Flip and toss for even browning: Make sure every side has a chance to touch the baking sheet and get crispy.
- Lemon loves rosemary: A squirt of lemon juice over the roasted potatoes, or lemon zest tossed in with the rosemary, or both, are welcome flavors.
How to Make Rotisserie Chicken
Learn how to make rotisserie chicken at home with my super simple spice rub (4 ingredients plus salt & pepper). Or, recreate that same delicious flavor for your next oven-roasted chicken!
View Recipe
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Rosemary Roasted Potatoes
Ingredients
Instructions
- Preheat oven to 400 degrees. In a large bowl, combine potatoes, garlic, rosemary, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Drizzle with olive oil and toss until evenly coated.
- Spread on rimmed baking sheet and arrange potatoes cut-side down. Bake uncovered until brown spots begin to form on the potatoes, stirring occasionally, about 40 minutes.
- Sprinkle with cheese and toss until potatoes are evenly coated. Bake until potatoes are tender and the cheese is melted, about 10 minutes longer.
Notes
- Potatoes: I love small red new potatoes because the skins are thin and tender and I like the red color. You can use white skin potatoes, any kind of baby potatoes, even Russet or baking potatoes as long as they’re cut up into bite-sized pieces.
- Rosemary: Fresh rosemary is best, but if you don’t have it, dried rosemary works fine too. Use 2 teaspoons dried rosemary in place of the 2 tablespoons fresh.
- Parmesan cheese: Freshly grated parmesan melts better than the grated Parmesan from the shaker. Or, leave out the cheese for vegan potatoes.
- Yield: This recipe makes 4 (1-cup) servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftover potatoes are delicious in scrambled eggs and omelets.
- Make ahead: The potatoes can be cut and submerged in water in the refrigerator up to 24 hours in advance.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I made these with the rotisserie chicken that’s on this site. I’m pretty sure it’s the best meal I’ve ever made! So good!!!
I grow rosemary on my patio so I use it with chicken all the time.
Can’t wait to try it with these roasted potatoes. I am sure it will be delish.
Thank you
Beautifully simple, Meggan! I think I could eat a big bowl of these crispy potato beauties for dinner just on their own! The Greeks eat something similar to this regularly with oregano and lemon and it’s just divine.
These look totally awesome!
I agree, sometimes simple is best, especially during the week! Love the addition of the cheese!