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Roasted rosemary potatoes on a baking sheet.

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.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings (1 cup each)
Calories 332kcal


  • 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)


  • 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.


  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. Or, leave out the cheese for vegan potatoes.
  4. Yield: This recipe makes 4 (1-cup) servings.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftover potatoes are delicious in scrambled eggs and omelets.
  6. Make ahead: The potatoes can be cut and submerged in water in the refrigerator up to 24 hours in advance.


Serving: 1cup | 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