Rosemary Roasted Potatoes

Oven-crisp Rosemary Roasted Potatoes are an easy, delicious side dish that goes with everything from quick family suppers to holiday feasts.

Roasted rosemary potatoes on a silver baking sheet.

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!

Recipe ingredients:

Labeled roasted rosemary potato ingredients in various bowls.

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.

Step-by-step instructions:

  1. To Preheat the oven to 400 degrees. Prepare the potatoes by cutting them into bite-sized, 1 1/2-inch chunks. Add them to a big bowl along with the chopped rosemary, minced garlic, and salt and pepper. Drizzle everything with olive oil and toss gently so the potatoes are evenly coated in herbs, olive oil, and garlic.
    Red potatoes with seasoning in a clear bowl.
  2. Next, spread the potatoes out on a rimmed baking sheet. To maximize browning, arrange them cut-side down.
    Red potatoes with seasoning on a baking sheet.
  3. Bake uncovered for 40 minutes. Using a spatula, gently flip the potatoes halfway through baking so they crisp up evenly. Then sprinkle the Parmesan cheese over the roasted potatoes and bake another 10 minutes or so, until the spuds are tender and the cheese is melted.
    Roasted rosemary potatoes on a silver baking sheet.

Recipe tips and variations:

  • Don’t crowd the potatoes: The key to getting that delicious caramelization is leaving space between the potatoes so steam can’t form. If you’re making potatoes for a bunch of hungry people, 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.
  • Make ahead: This recipe is best served fresh out of the oven, but thankfully it comes together effortlessly in mere minutes. If you’re transporting a bunch of potatoes to a party, bake them, cover with foil to travel, and reheat in the oven once you get there.
  • Reheating: Reheat leftover roasted potatoes in a 400 degree oven until crispy.
  • Other herbs: Fresh (or dried) oregano is also fantastic with these potatoes.
  • Garlic powder: You can substitute 1/8 teaspoon garlic powder for every clove of fresh garlic in the recipe.
  • Dairy-free potatoes: It’s absolutely fine to leave out the cheese here. They’ll still taste amazing!
  • Lemon rosemary potatoes: A squirt of lemon juice over the roasted potatoes, or lemon zest tossed in with the rosemary, or both, are welcome flavors.

Roasted rosemary potatoes in a green bowl with a spoon resting in it.

More delicious potato recipes:

Roasted rosemary potatoes in a green bowl with a spoon resting in it.

Rosemary Roasted Potatoes

Oven-crisp Rosemary Roasted Potatoes are an easy, delicious side dish that goes with everything from quick family suppers to holiday feasts.
5 from 5 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 332kcal
Author: Meggan Hill

Ingredients

  • 2 pounds red-skinned new potatoes scrubbed and cut into 1 1/2-inch pieces (see note 1)
  • 4 cloves garlic minced
  • 2 tablespoons chopped fresh rosemary leaves (see note 2)
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1/2 cup shredded Parmesan cheese (see note 3)

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 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 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

  1. 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.
  2. 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.
  3. Parmesan cheese: Freshly grated parmesan melts better than the grated Parmesan from the shaker. 
  4. Don't crowd the potatoes: The key to getting that delicious caramelization is leaving space between the potatoes so steam can't form. If you're making potatoes for a bunch of hungry people, use two sheet pans.
  5. Flip and toss for even browning: Make sure every side has a chance to touch the baking sheet and get crispy.
  6. Make ahead: This recipe is best served fresh out of the oven, but thankfully it comes together effortlessly in mere minutes. If you're transporting a bunch of potatoes to a party, bake them, cover with foil to travel, and reheat in the oven once you get there.
  7. Reheating: Reheat leftover roasted potatoes in a 400 degree oven until crispy.
  8. Other herbs: Fresh (or dried) oregano is also fantastic with these potatoes.
  9. Garlic powder: You can substitute 1/8 teaspoon garlic powder for every clove of fresh garlic in the recipe.
  10. Dairy-free potatoes: It's absolutely fine to leave out the cheese here. They'll still taste amazing! 
  11. Lemon rosemary potatoes: A squirt of lemon juice over the roasted potatoes, or lemon zest tossed in with the rosemary, or both, are welcome flavors.

Nutrition

Calories: 332kcal | Carbohydrates: 37g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 242mg | Potassium: 1055mg | Fiber: 4g | Sugar: 3g | Vitamin A: 114IU | Vitamin C: 20mg | Calcium: 176mg | Iron: 2mg
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  1. Jennifer B

    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!!! 5 stars

  2. Sandy

    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 you5 stars

  3. 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.5 stars

  4. Ryan Adams

    These look totally awesome!5 stars

  5. Alyssa//Runway Chef

    I agree, sometimes simple is best, especially during the week! Love the addition of the cheese!

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