Crispy, golden, and fragrant, these rosemary roasted potatoes are my go-to side for steak, easy enough for weeknights but impressive enough for guests. Perfect alongside just about any meal!
TL;DR
Toss potatoes with olive oil, rosemary, salt, and pepper, roast until golden and tender, and serve hot. A simple, classic side that's always a crowd-pleaser.
Ingredients
- Potatoes: New or baby potatoes work best for roasting because they hold their shape and crisp nicely. Waxy varieties like Yukon Gold or red potatoes give a firm texture, while starchy russet potatoes become fluffier inside but may not crisp as evenly. Give my homemade potato chips or grilled potatoes a try next!
- Rosemary: Fresh rosemary gives the best flavor and aroma. Finely chop the leaves so they coat the potatoes evenly. Dried rosemary can be used in a pinch, but use about half the amount and crush it slightly to release its flavor. If you love the flavor of rosemary, give this elk tenderloin with rosemary shallot butter a try!
See recipe card for quantities.
How to Make Rosemary Roasted Potatoes
Follow these simple steps to turn your potatoes into golden, flavorful perfection.
- Step 1: Preheat oven to 375°F. Line a sheet pan with parchment paper. Spread the potatoes on a sheet pan.
- Step 2: Drizzle with olive oil, and season with rosemary, salt, and pepper. Use your hands to toss until evenly coated. Distribute the potatoes evenly across the pan.
- Step 3: Roast for 30 minutes. Flip or stir the potatoes.
- Step 4: Roast for an additional 15-30 minutes, or until the potatoes are fork-tender on the inside and golden brown on the outside. Serve hot and enjoy!
Pro Tips
- Don't overcrowd the pan; give the potatoes space to roast evenly.
- Toss halfway through roasting to ensure golden, crispy edges on all sides.
Variations
- Swap rosemary for thyme, oregano, sage, or your favorite herbs for a different flavor profile.
- Add minced garlic in the last 10 minutes of roasting for an extra aromatic boost.
- For a cheesy twist, sprinkle grated Parmesan over the potatoes just before finishing.
Serving Suggestions
This rosemary roasted potato recipe is the perfect side for venison steak, roasted pheasant, crock pot elk roast, or sous vide pork chops. They're also great on a brunch spread or alongside roasted vegetables. Pair them with smoked tomato jam for an extra flavor boost!
Recipe FAQs
Toss halved or diced potatoes with olive oil, salt, pepper, and finely chopped fresh rosemary. Spread in a single layer on a sheet pan and roast in a preheated oven until golden and tender, flipping halfway through.
Rosemary, thyme, oregano, sage, and parsley all pair beautifully with roasted potatoes. Fresh herbs add the best flavor, but dried herbs can work in a pinch.
For extra crispy potatoes, use waxy potatoes, cut evenly into bite-size pieces, and don't overcrowd the pan. Roast at a high enough temperature, flip or stir halfway through, and let the edges brown. Tossing with a little extra oil or using parchment or a lightly greased sheet pan helps achieve maximum crispiness.
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Thank you!
Annie
📖 Recipe
Rosemary Roasted Potatoes
Ingredients
- 2 lb new potatoes, halved or 1" diced
- 2 tablespoon olive oil
- 2 tablespoon fresh rosemary, finely chopped (or 2 teaspoon dried)
- ¾ teaspoon table salt
- ¾ teaspoon black pepper
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- Spread the potatoes on a sheet pan, drizzle with olive oil, and season with rosemary, salt, and pepper. Use your hands to toss until evenly coated. Distribute the potatoes evenly across the pan.
- Roast for 30 minutes. Flip or stir the potatoes, then roast for an additional 15-30 minutes, or until the potatoes are tender on the inside and golden brown on the outside. Serve hot and enjoy!
Notes
- New or baby potatoes work best for roasting because they hold their shape and crisp nicely. Waxy varieties like Yukon Gold or red potatoes give a firm texture, while starchy russet potatoes become fluffier inside but may not crisp as evenly.
- Fresh rosemary gives the best flavor and aroma. Finely chop the leaves so they coat the potatoes evenly. Dried rosemary can be used in a pinch, but use about half the amount and crush it slightly to release its flavor.
- Don't overcrowd the pan; give the potatoes space to roast evenly.
- Toss halfway through roasting to ensure golden, crispy edges on all sides.
Gary N says
Made these potatoes with my roasted pheasant and as usual it didn’t disappoint! Easy delicious alternative for one of my favorites!! Potatoes!! Definitely will have this on repeat!
Annie Weisz says
Thanks, Gary!! These potatoes are such a great side for just about any meal!
Annie Weisz says
These potatoes are my go-to when I make steak, or I don't know what to make for a starchy side. The crispy outsides and tender insides plus fragrant rosemary are perfection!