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    Rosemary Roasted Potatoes

    September 18, 2024

    Simple as it is special, this easy recipe for rosemary potatoes is a trusty side dish that works as well on a busy weeknight as on Christmas Day.

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    Roasted Rosemary Potatoes 10

    Rosemary Potatoes: The Best Simple, Elegant Side Dish, Ever.

    Rosemary roasted potatoes are a terrific go-with-everything potato recipe. They’re incredibly easy, but also delightfully not-boring. How do they manage that? It’s all about rosemary and its powerful, unique fragrance. Rosemary takes a tray of perfectly crispy roasted potatoes to the next level. Add a sprinkle of garlic powder—because garlic is always a good idea—and you’ve got potatoes that are more than the sum of their five humble ingredients. They’re a sneaker hit of a side dish—they look basic on the plate, but they taste sophisticated and surprising in a really approachable way. They pair as perfectly with a festive brunch as they do a hearty steak dinner, too, so you just might find yourself making them over and over again. Before you know it, you might even know this rosemary potatoes recipe by heart!

    baby potatoes in a bowl, fresh rosemary, salt, garlic powder

    Everything You’ll Need To Make Garlic Rosemary Roasted Potatoes

    Five basic ingredients are all you need to make oven-roasted rosemary potatoes! And you might even have most of them in the pantry already. And if you have rosemary growing in your garden, even that ingredient is easy to track down. And if you don’t, well, this recipe can be your excuse to plant our favorite fragrant evergreen. Here’s all you’ll need to make this potato recipe:

    • Baby red potatoes
    • Kosher salt
    • Olive oil (or bacon fat, if you’re feeling indulgent!)
    • Garlic powder
    • Fresh rosemary
    boiled potatoes in a colander
    boiled potatoes in a bowl tossed with olive oil, garlic powder and rosemary
    boiled potatoes on a baking sheet tossed with olive oil, salt, garlic powder and rosemary
    roasted potatoes on a baking sheet tossed with olive oil, salt, garlic powder and rosemary

    How To Make Rosemary Roasted Potatoes

    Like with all the best crispy potato recipes, these rosemary potatoes will get cooked twice. First boiled, to get nice and creamy, and then roasted to get that perfect crunchy, brown outer crust. Here’s how easy it is to make rosemary roasted potatoes:

    1. Boil the baby potatoes!
    2. Toss the baby potatoes with oil (or bacon fat) and the rest of the seasonings.
    3. Roast. The high heat (475°F) will make the roast up to a beautiful golden crispness.
    4. Serve! Dig in! Bon appétit!
    boiled potatoes in a bowl with olive oil, salt, garlic powder and rosemary

    Tools You’ll Need

    More Potato Recipes To Try

    boiled potatoes in a bowl with olive oil, salt, garlic powder and rosemary
    boiled potatoes in a bowl with olive oil, salt, garlic powder and rosemary

    Roasty, Crispy Rosemary Goodness

    Try this easy rosemary potato recipe, and let us know how you like it, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

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    Rosemary Roasted Potatoes

    Updated on September 18, 2024

    • Serves:  4
    • Prep Time:  15 min
    • Cook Time:  50 min
    • Calories:  216
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    Ingredients

    • 1 ½ pounds baby red potatoes, halved
    • 3 teaspoons kosher salt
    • 2 tablespoons extra-virgin olive oil, see note
    • 2 teaspoons garlic powder
    • 2 tablespoons minced fresh rosemary leaves

    Method

    1. Preheat the oven to 475°F with a rack in the center position.

    2. Fill a large pot with water and add 1 1/2 teaspoons of the salt. Bring to a boil over high heat. Add the potatoes and cook until just tender, about 10 minutes. Drain the potatoes in a colander and let sit for 5 minutes, until slightly drier.

    3. In a large bowl, combine the boiled potatoes, olive oil, garlic powder, and rosemary, and the remaining 1 ½ teaspoons salt. Toss to coat well.

    4. On a rimmed baking sheet, spread the potatoes in a single layer. Cook for 15 minutes. Using a thin metal spatula, flip over the potatoes and cook until crispy, 15 to 20 minutes more.

    5. Transfer to a plate and serve immediately.


    *Note: If you keep reserved bacon fat on hand, now is a great time to use it as it adds great flavor to the potatoes.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 216
    • Protein 4 g
    • Carbohydrates 34 g
    • Total Fat 7 g
    • Dietary Fiber 3 g
    • Cholesterol 0 mg
    • sodium 854 mg
    • Total Sugars 2 g

    Rosemary Roasted Potatoes

    Questions & Reviews

    Join the discussion below.

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    • Aaron

      In your pre-roast and post-roast photos, the rosemary looks the same, i.e. unroasted. My main concern is totally burning the rosemary during roasting. Are you roasting with the rosemary and then removing it before serving?

      It will not get burnt. We cook it with the potatoes. We added some fresh on top as a garnish for a pop of green in the photos.

    • Judy

      These Rosemary Roasted Potatoes look wonderful. Can you make them early in the day and reheat them?

      Yes, that should work fine! Hope you enjoy Judy!

    • Sarah

      How far in advance can you boil the potatoes before roasting them? (I’m trying to save time on the day 😅)

      It should be fine if you cook them the day before and refrigerate them, they might take a bit longer to cook if they were refrigerated. Hope you enjoy Sarah.

    • Debra

      What other herb can be used instead of rosemary? Would oregano work?

      Thyme leaves would be my first choice as a substitute, but oregano could be lovely as well! Enjoy.

    • Matt

      This is one of our go-to side dishes...so good, and it does go with everything. The extra step of par-cooking the potatoes before roasting them results in a better texture in the end. Get fresh rosemary if you can -- the flavor is worth it. Using garlic powder instead of minced fresh garlic is smart; I've followed roasted potato recipes that call for fresh garlic before and I've had it burn.

      Thanks Matt, glad you loved these!

    • Ana

      This is a great recipe I use duck fat it makes the real crispy

      Oh delicious Ana! Glad you enjoy these!

    • Kathy

      I made these last night. The baking time is far too long. 10 minutes on each side was the perfect amount of time after boiling foe 15 minutes. If I had done it any longer it would have been a Maria Callender pumpkin pie incident. They were delicious and I will be making them again.

      Thanks Kathy! So glad you liked them!

    • Rachel

      I googled rosemary potatoes and made this recipe based on the pictures. Mine came out just like the pictures, and were so good! Who knew boiling them first resulted in such tender (on the inside) and crispy (on the outside) tasty potatoes. I went light on the rosemary since my family is not a huge fan of rosemary, but will definitely use the full amount recommended next time!

      Thanks Rachel! So happy you gave it a try and that you loved them!