These rosemary roasted potatoes are a quick and easy side dish that my whole family loves. Sure they take some time in the oven, but the prep is as easy as it gets – you don’t even have to peel the potatoes.
Whether you harvest your rosemary yourself or you buy it at the store, the flavor of rosemary is perfect with roasted potatoes. You could also use pre-made finishing salts. The rosemary salt is my favorite for potatoes, but nobody’s saying you couldn’t try the lemon pepper or chili lime salt.
Rosemary Roasted Potatoes Recipe
Rosemary Roasted Potatoes
- 5-6 red or yellow wax potatoes 2 lbs
- 1 Tbsp canola oil
- 2 Tbsp fresh rosemary sprigs (2 tsp dried) stripped off stem and chopped
- 1 tsp salt
- 1 tsp paprika
- Preheat oven to 425°F.
- Wash and remove any blemishes from potatoes - peeling optional.
- Cut into 1/2 inch pieces.
- Toss potatoes with oil, rosemary and salt.
- Place on large baking sheet ensuring there's space between potato pieces to crisp on the outside rather than steam.
- Bake for 30-35 minutes, stirring once at about 20 minutes.
- When finished roasting, sprinkle with paprika.
Tips for Roasted Potatoes
A Touch of Colour – A tip from my mom
Whenever something needed a little color boost, my mom would add either parsley or paprika. These potatoes are perfect for a dusting of paprika when they come out of the oven. You get a mild flavor and terrific color. Be sure to wait until the end so the paprika doesn’t burn.
Par-Boil Potatoes – A Tip form Serious Eats
If you want to get the potatoes even crispier, the folks at Serious Eats suggest parboiling the potatoes for 5 minutes and then jostling them around to roughen up their edges. The roughed up edges lead to more crispy edges when they’re roasted in the oven. I tried this extra step once. It may have made the potatoes a little more crispy, but the difference wasn’t significant for me to go through all the trouble and wash an extra pot. You know what I mean?
High Heat & Fat – A Tip from me
Use high heat and oil, butter, bacon fat or some sort of fat to coat the potatoes. Both of these will give you a nice crispy edge. I went through a phase where I used minimal fat in my cooking, it can be done – but these potatoes look and taste better when you add fat.
Super Tip – If you pour off the fat when frying bacon – use that to coat these potatoes. Melt it, drizzle on and rub to coat potatoes.
Change the Seasoning – A tip from everyone
In this recipe, I’m all about rosemary and salt. But don’t let that hold you back – use your favourite herbs and spices. Here are some of our homemade seasoning blends we use for oven roasted potatoes.
Love the crispy outer edge most of all? Try roasting sliced potatoes like in these Chili cheese seasoned roasted potato slices.
Do you make oven roasted potatoes? What is your favorite way of seasoning them?
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.