These healthy 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 baked potatoes with rosemary 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.

One of the chores 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.

Also see Oven Roasted Asparagus and Tomatoes, Roasted Green Beans, and Air Fryer Roasted Brussels Sprout and Carrots. 

Rosemary Roasted Potatoes

Why You’ll Love This Recipe

  • Easy Preparation: This recipe is simple to make with minimal steps, making it a hassle-free dish.
  • Efficient Cleanup: It only requires one bowl and one baking dish, ensuring an easy cleanup.
  • Quick and Worthwhile: In just 45 minutes, you’ll have delicious, rosemary-roasted potatoes that are well worth the effort.
  • Budget-Friendly: Each serving costs approximately $1.75, offering a great deal for a tasty dish.
  • More Kitchen Space: Provides extra stove space and time for preparing other courses and desserts.
  • Scalable for Gatherings: Easily adjust ingredient quantities to accommodate larger gatherings.
  • Versatile: Highly adaptable, allowing you to customize it with your preferred ingredients.
Potato and rosemary

Ingredients Needed

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. 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!
Rosemary Roasted Potatoes

How To Make Healthy Roasted Potatoes with Rosemary

  1. To get plump roasted rosemary potatoes that are soft in the middle and crisp on the outside, I parboiled them for 5 minutes first.
  2. Toss the baby potatoes with oil, garlic, rosemary, and salt.
  3. Line the baking dish’s bottom with a single layer of potatoes.
  4. Roast for 40 minutes, or until golden brown and crisp.
  5. Serve! Take a bite! Bon appétit!

Expert 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
  • 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.

Substitutions and Variations

  • Fresh lemon juice or zest sprinkled over roasted potatoes or both are delicious additions to this dish.
  • 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!
  • 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 healthy 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

Favorite Rosemary Baked Potatoes 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.

Serving Suggestions

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.

Try with Easy Vegan Burger Recipe or Beet Burger.

All of this is to show you that these potatoes should be on your regular menu. They go well with almost any meal!

Storage Information

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.

Rosemary Roasted Potatoes

Recipe FAQs

What kind of 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.

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.

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.

More Vegan, Gluten-Free Holiday Recipes

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roasted potatoes on white casserole on white background

Healthy Roasted Potatoes with Rosemary

These healthy 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.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: American, Italian
Keyword: Healthy roasted potatoes with rosemary
Prep Time: 5 minutes
Cook Time: 43 minutes
Servings: 6 servings
Calories: 201kcal


  • 2 pounds baby potatoes
  • 6 cloves garlic mashed and divided
  • 6 sprigs fresh rosemary divided
  • 1/4 cup olive oil
  • sea salt to taste


  • 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.


Calories: 201kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 10mg | Potassium: 650mg | Fiber: 3g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 31mg | Calcium: 25mg | Iron: 1mg