These rosemary roasted potatoes are mind-blowing on your taste buds! Plump baby potatoes roasted with aromatic rosemary and garlic, taste so amazing, they are crisp on the outside and melt in your mouth soft on the inside.
This quick rosemary potato recipe is a go-to side dish for busy weeknights as well as Christmas Day. These juicy, rosemary roasted potatoes are the bomb. I had to restrain myself from continually popping them in my mouth. I thought I was eating candy (which I don’t eat). But seriously that’s how good they were! ‘
I first enjoyed eating roast potatoes when I lived in England as a nursing student. I would work night shifts in small nursing homes, where basically I was the only staff on shift for the night.
I would put the residents to bed and one particular nursing home had me do chores for the night. One of those chores was doing the laundry in a tiny building outside of the nursing home. To say I was scared would be an understatement. I was petrified because in the wee early mornings I would hear people walking by.
The facility wasn’t considered safe, with all the modern security systems. I would move very fast in and out of the building with my heart racing. My only companion was a cat that lived on the property.
Another chore that I was assigned to do was to peel potatoes for the meals that were going to be served that day. Honestly, from what I can remember, they served potatoes almost daily or maybe it was just the days following the nights I worked. I should have visited on my days off to see if that was what they served, but I had fun things to do on the days off, like going on Sundays to visit my friend Yvonne to have dinner with her family.
Well, Yvonne always served roasted potatoes (I couldn’t get away from potatoes! Hahaha). Her roast potatoes were flavorful with herbs and they tasted so good. As I sat as a guest with her loving family, I felt so much at home.
Why Rosemary Roasted Potatoes Are Great?
- This recipe for rosemary roasted potatoes is dairy-free, gluten-free, and vegetarian.
- It’s simple to make and always yields wonderfully roasted, delicious potatoes! Only a few steps of preparation are required before the oven takes over.
- This recipe just requires one bowl and one baking dish. That means less cleanup (always a plus!) afterward.
- It takes roughly 45 minutes to roast these rosemary potatoes, but it’s well worth the effort.
- Each serving is around $1.75. For something so simple and delicious, this is a great deal!
- Makes room for more dishes. This recipe gives you more room on the stove and more time to make the main course and dessert.
- Larger gatherings can be easily accommodated by simply increasing the quantities of the ingredients utilized.
- Finally, this dish is highly adaptable! You can use a variety of other ingredients that appeal to you.
Recipe’s Ingredients Description
To prepare oven-roasted rosemary potatoes, you only need five simple ingredients. Most of them are probably already in your pantry. Even rosemary is easy to find if you have it growing in your garden. If you don’t already have one, this dish can serve as an excuse to have one. Everything you’ll need to prepare this potato dish is listed below:
- Baby potatoes: I prefer baby potatoes for this recipe since they look wonderful roasted with rosemary. You can substitute baby Yukon gold potatoes or a combo of yellow, red, and purple potatoes. Even russet potatoes could be used. Simply, I’m stating that you can use whichever potato you want!
- Garlic: Add some minced garlic, since garlic is usually a nice addition. The garlicky flavor is undeniable! If fresh ones are unavailable, dried ones can be substituted.
- Fresh rosemary: Rosemary elevates a platter of perfectly crisp roasted potatoes to a higher level. Fresh rosemary is excellent for these rosemary roasted potatoes! The pine-like flavor of the fresh herb is the most developed. If you don’t have any fresh, you can use dried! Even after roasting, dried rosemary retains a firm texture and a more intense flavor. So, go for the fresh!
- Olive oil: I used olive oil. Why? Because it is healthy. However, you can use your favorite or available one.
- Sea salt: A pinch of salt will help to balance the flavors.
Required Kitchen Equipment
This recipe requires the following cooking equipment:
- Large pot: This is where the potatoes are boiled.
- Colander: Drain and air dry the potatoes for about 5 minutes in the colander, allowing most of the liquid on the surface to evaporate.
- Bowl: You will need a big bowl to toss the potatoes with oil, garlic, chopped rosemary, and salt.
- Baking Sheet: A big baking sheet is required. You want enough room between the potato pieces, even if it looks like you used an overly big sheet pan. The more air that circulates, the crispier the potatoes are likely to be!
How To Make Rosemary Roasted Potatoes?
To get plump roasted rosemary potatoes that are soft in the middle and crisp on the outside, I parboiled them for 5 minutes first. Toss the baby potatoes with oil, garlic, rosemary, and salt.
Line the baking dish’s bottom with a single layer of potatoes. Roast for 40 minutes, or until golden brown and crisp. Serve! Take a bite! Bon appétit!
How To Serve Rosemary Roasted Potatoes?
I usually often serve these rosemary roasted potatoes at Thanksgiving and other festive dinner parties, but there is no need to wait for a particular occasion to bake them. These crispy and delicious potatoes pair well with pan-seared chicken or steak on a weeknight. For a simple vegetarian supper, I frequently roast an additional tray of mixed peppers, broccoli, and zucchini alongside the potatoes, and serve the vegetables with rice and a simple Vegan Tzatziki Sauce.
All of this is to depict that these potatoes should be on your regular menu. They go well with almost any meal.
Check out some of my other vegan, gluten-free delicious holiday dishes:
- Cornbread Stuffing
- Pumpkin Stuffed Shells
- Oatmeal Cranberry Cookies
- Sweet Potato Souffle
- Roasted Sweet Potato Broccoli Salad
- Sweet Potato Oatmeal with Pecans And Cranberries
- Jamaican Pumpkin Soup
- Pumpkin Cookies with Maple Frosting
- Mediterranean Pumpkin Pizza
- Pumpkin Biscuits
Reheating Roasted Potatoes
Potatoes taste best right out of the oven, but you can keep leftover roasted potatoes in the fridge for up to 3–4 days. Reheat the potatoes for 10 minutes at 350 ° F in the oven, or until they are just warmed through. Alternatively, you may microwave them. If you reheat the potatoes in the microwave, they will lose their crispiness.
Recipe Variations And Tips
- As much as possible, use little potatoes of uniform size. Cut them in half if some are larger than others. This assures that they will all cook evenly.
- This recipe yields 4 (1 cup) servings.
- Leftover potatoes are great in omelets and scrambled eggs.
- To make ahead the potatoes can be sliced and soaked in water in the fridge up to 24 hours ahead of time.
- Allowing spacing between the potatoes to prevent steam formation is essential for achieving that lovely caramelization. If you double the recipe, use two baking sheets.
- Ensure that each side has the opportunity to contact the oven pan and become crispy by turning and tossing them
- Fresh lemon juice or zest sprinkled over roasted potatoes or both are delicious additions to this dish.
- By inserting the top of the rosemary sprig into the hole of a grater and dragging it through, you can quickly remove the leaves off the stem. The stem and all of the leaves will be neatly separated.
- Because the potatoes are thin and edible, there is no need to peel This also makes sure you get all the good stuff from these cute potatoes.
- Use plenty of oil! To assist the potatoes roast wonderfully without drying out, make sure they are well covered with oil.
- Use a dish for baking with low sides. Alternatively, you can just use a baking sheet made of metal. High sides might trap the steam, making the potatoes mushy rather than crisp.
Frequently Asked Questions:
What Potatoes Are Best For Roasting?
I used these colored baby potatoes, which provide such a beautiful presentation, and I adore their delicate texture. This dish can be made with almost any potato.
If the potatoes are large, whether russet, red, or Yukon gold, you’ll probably cut them in half. The time it takes to roast potatoes depends on their size.
What Spices Go Best On Potatoes?
This simple roasted potato recipe can be made with any herbs and spices. I enjoy rosemary, garlic, and salt, but any herbs, seasonings, or spices would do. Use basil, parsley, butter, curry powder, paprika, cumin… whatever you like!
Why Use Olive Oil?
There are a couple of reasons behind this. Some will argue that it’s bad at high temps, which is true, but it’s the best vegan-friendly oil I’ve tried, plus it adds more color and flavor.
Can I Change The Seasoning of These Rosemary Roasted Potatoes?
Absolutely! If you don’t like rosemary or don’t have any on hand, feel free to use your favorite herb instead. This dish is, once again, incredibly adaptable. Fresh or dried herbs, as well as any blend, can be used. Here are some more seasoning options for your oven-roasted potatoes:
- Greek seasoning
- Italian seasoning
- Herbs de Province
- Chicken-Style Seasoning
- Chili seasoning
- Jerk Seasoning
- Ranch seasoning
- Adobo Seasoning Recipe
- Cajun seasoning
- Taco seasoning
- Creole Seasoning Recipe
- Steak seasoning
Should You Boil Potatoes Before Roasting?
Before roasting, blanching the potatoes for a few minutes in boiling water ensures a crisp exterior. If you do not parboil your potatoes, the outer peel will remain fairly tough, preventing any fat from penetrating the pores.
What Can I Put On A Baked Potato?
The following are a few of my favorite baked potato toppings:
- Classic: High-quality cheddar, sour cream, chives.
- Lox: Smoked salmon, chives, cream cheese.
- Mexican: Pico de gallo, cheese, black beans, guacamole, corn, sour cream, cilantro.
- Chili: Chili, sour cream, cheddar cheese, green onion.
How Long Do Potatoes Last?
In a cold pantry, potatoes can be stored for several months. If you keep them at room temperature, you should consume them within a week to two weeks. Once cooked, they should be refrigerated for no longer than three-four days.
Can I Use Dried Herbs Instead Of Fresh Ones?
Yes, that’s fine; there are many fantastic herb combinations on the market; do what you want.
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- Energy: 163 kcal / 681 kJ
- Fat: 9 g
- Protein: 4 g
- Carbs: 20 g
- Preparation: 5 min
- Cooking: 45 min
- Ready in: 50 min
- For: 6 servings
- Preheat oven 400 degrees F. Lightly grease oven-proof baking dish, set aside.
- Bring a large pot of water to boil on medium-high heat. Wash potatoes and add them to boiling water, with 2 cloves garlic and 1 sprig of rosemary. Cook for 5 minutes, drain water.
- Add olive oil, the remaining leaves of rosemary, garlic, and salt. Toss to coat.
- Line the bottom of the baking dish in a single layer with potatoes. Roast for 40 minutes or until they are golden brown and crisp on the outside.
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