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The perfect easy side dish! These Rosemary Roasted Potatoes are crispy and golden brown on the outside, tender on the inside, and full of savory garlic and herb flavor. They take just minutes to stir together, and are delicious alongside oven roasted chicken, grilled steak, fish and pork.

Overhead shot of rosemary roasted potatoes on a blue and white platter

As Keith says, you don’t even need French fries if you’ve got these rosemary roasted potatoes! When my husband will gladly eat the oven-baked version over the fast food variety, you know they’re good. Best of all, the simple, flavorful potatoes require just a few basic ingredients and about 5 minutes of prep. They’re a perfect addition to almost any family dinner.

Yukon Gold potatoes on a wooden table

Ingredients for Roasted Potatoes with Fresh Rosemary

This is a quick overview of the ingredients that you’ll need for a batch of garlic and rosemary roast potatoes. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Yukon Gold potatoes: great for roasting because they have a good amount of waxiness, which helps them hold their shape and develop nice caramelization on the outside. At the same time, Yukon Gold potatoes also have enough starch to make the interior creamy, silky, and buttery. The perfect combination!
  • Olive oil: helps the potatoes crisp in the oven, adds flavor, and prevents them from sticking to the pan.
  • Garlic: a nice savory flavor pairing with the rosemary and potatoes.
  • Rosemary: fresh herbs are always best, but you can substitute with a smaller amount of dried rosemary when necessary.
  • Kosher salt: to enhance the other flavors in the dish.
Stirring together a bowl of potatoes with garlic olive oil and rosemary

How to Roast Potatoes with Rosemary

These crispy roasted potatoes are the perfect side dish with just about any dinner entrée!

  1. Toss together potatoes, olive oil, garlic, rosemary and salt.
  2. Spread the potatoes in a single layer on a rimmed baking sheet.
  3. Roast the potatoes in a 400°F oven for 40-50 minutes, or until they’re crispy on the outside and tender on the inside.
Process shot showing how to make crispy rosemary roasted potatoes

What to Serve with Garlic Rosemary Roasted Potatoes

From a holiday table to a weeknight dinner, this versatile side dish goes well with just about any of your favorite entrées. Here are a few ideas to get you started:

Hands holding a sheet pan of garlic rosemary roasted potatoes

Storage

Store leftover rosemary roasted potatoes in an airtight container in the refrigerator for 3-4 days. Reheat them in a hot skillet or in a 400°F oven until warm and crispy again.

Can oven roasted potatoes be frozen?

I do not recommend freezing these potatoes before baking. Frozen potatoes can have a grainy, “off” texture when they’re later baked.

If you have leftover roasted potatoes that you would like to freeze and enjoy later, you can keep them wrapped tightly in your freezer for up to 2 months. To reheat frozen oven roasted potatoes, spread the frozen potatoes on a baking sheet and re-roast in a 400°F oven until warmed through and crispy again (about 10-15 minutes).

Hands serving a plate of oven roasted rosemary potatoes

Recipe Variations for Oven Roasted Rosemary Potatoes

  • You can use just about any type of potatoes with this recipe. Red potatoes, sweet potatoes or russet potatoes will all work. I love Yukon Gold potatoes because they have a good amount of waxiness, which helps them hold their shape and develop nice caramelization on the outside. At the same time, Yukon Gold potatoes also have enough starch to make the interior creamy, silky, and buttery.
  • Try other herbs. Rosemary is my favorite, but other nice options include thyme, parsley, chives or basil. Delicate herbs like basil or chives are best when stirred into the potatoes at the end.
  • If your potatoes are really small, just slice them in half. Larger potatoes can be diced into bite-size pieces. Yukon Gold potatoes are usually fairly uniform in size; cutting them into quarters works well.
  • Cut the ingredients in half to prepare a smaller batch of potatoes, or double or triple the recipe to feed a crowd.
Plate of garlic rosemary roasted potatoes on a wooden table

Tips for the Best Rosemary Roasted Potatoes Recipe

  • Make sure that your potatoes are very dry before tossing them with the other ingredients. You don’t want extra moisture on the potatoes or they will steam in the oven and won’t be nearly as crispy.
  • Cut the potatoes into uniform size pieces so that they cook evenly.
  • Fresh rosemary is always best, but you can substitute with dried herbs in a pinch. If using dried rosemary, decrease the amount to about ½ teaspoon.
  • Stir the potatoes every 15-20 minutes while they roast in order to achieve even browning.
  • The total roasting time will vary depending on the size of your potato pieces and on how crispy you like them. They might be done in as little as 40 minutes, or they might require up to 1 hour. Just keep an eye on them and pull them out when they’re just how you like them!
Side shot of crispy roasted potatoes on a blue and white platter

More Potato Recipes to Try

Overhead shot of rosemary roasted potatoes on a blue and white platter

Rosemary Roasted Potatoes

Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Servings 4 – 6 people
Calories 116 kcal
The perfect easy side dish! These Rosemary Roasted Potatoes are crispy and golden brown on the outside, tender on the inside, and full of savory garlic and herb flavor.

Ingredients
  

  • 1 ¼ – 1 ½ lbs. Yukon Gold potatoes, quartered
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced or pressed
  • 2 teaspoons minced fresh rosemary
  • ½ teaspoon kosher salt

Instructions

  • Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment for easy cleanup.
  • In a large bowl, toss together the potatoes, olive oil, garlic, rosemary and salt.
  • Spread the potatoes in a single layer on the prepared baking sheet.
  • Roast the potatoes for 40-50 minutes, or until they’re golden brown and crispy on the outside and fork tender. Stir the potatoes every 20 minutes so that they brown evenly. Season with additional salt and pepper, to taste.

Notes

  • Make sure that your potatoes are very dry before tossing them with the other ingredients. You don’t want extra moisture on the potatoes or they will steam in the oven and won’t be nearly as crispy.
  • Cut the potatoes into uniform size pieces so that they cook evenly.
  • Fresh rosemary is always best, but you can substitute with dried herbs in a pinch. If using dried rosemary, decrease the amount to about ½ teaspoon.
  • Stir the potatoes every 15-20 minutes while they roast in order to achieve even browning.
  • The total roasting time will vary depending on the size of your potato pieces and on how crispy you like them. They might be done in as little as 40 minutes, or they might require up to 1 hour. Just keep an eye on them and pull them out when they’re just how you like them!

Nutrition

Serving: 1/6 of the potatoesCalories: 116kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 402mgFiber: 2gSugar: 1gVitamin A: 3IUVitamin C: 19mgCalcium: 13mgIron: 1mg
Keyword: crispy roasted potatoes, oven roasted potatoes, roasted potatoes, rosemary roasted potatoes
Course: Side Dish
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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