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Roasted rosemary potatoes in a green bowl with a spoon resting in it.
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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
Calories 332kcal

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