This easy recipe for Roasted Rosemary Potatoes is a simple, satisfying recipe that works for any occasion. They are the perfect side dish for a dinner party, holiday dinner, or even weekly meal prep!
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If you love crispy roasted potatoes, you're going to adore this delicious side dish. It's made with fresh, simple ingredients, which allow the flavors of your main dish to take center stage.
Roasted rosemary potatoes can be made with any type of potato, but baby potatoes make for really easy preparation and a shorter time in the oven. This means they are easy enough even for weeknight dinners.
Best of all? It's a versatile side dish that the whole family will love!
Ingredients
- Potatoes: I recommend using baby potatoes, as they roast very quickly, but you can use any type of potato as long as they are cut into 1 ½" pieces.
- Olive oil: I recommend extra virgin olive oil for flavor, but you can use any moderate to high smoke point oil of your choice.
- Rosemary: Either fresh or dried rosemary works well for this recipe.
- Seasonings: You'll need garlic powder, parsley, salt, and pepper.
- Parmesan: This is an optional ingredient, but adds a salty and nutty flavor that I think you'll love.
Check the recipe card for a full list of ingredients and the quantities needed.
Instructions
Step one: Add the olive oil to a large bowl, along with the rosemary, parsley, garlic powder, salt, and black pepper. Stir well.
Step two: Halve your baby potatoes, and place them in the bowl of seasoned oil.
Step three: Stir the potatoes, coating them in the seasoned oil.
Step four: Spread the seasoned potatoes out on a parchment lined baking sheet. Space them out evenly so they have lots of room to brown.
Step five: Roast in a 425ºF (219ºC) oven for 32-35 minutes, or until golden brown, with the thickest potatoes being easily pierced with a fork.
Step six: Sprinkle with parmesan cheese (if using) and stir to help the residual heat melt the cheese.
Garnish with fresh herbs (optional), serve and enjoy!
Air Fryer Instructions
- Preheat your air fryer to 400ºF (204ºC) for at least 3 minutes, or according to the manufacturers instructions.
- Add the olive oil and seasonings to a large bowl and stir to combine.
- Add in the halved baby potatoes and stir to coat them in the seasoned oil.
- Transfer the seasoned baby potatoes into the air fryer basket.
- Cook for 13-15 minutes, shaking the basket halfway through.
- Sprinkle with parmesan cheese (if using) and return to the air fryer for 30-60 seconds.
- Serve garnished with fresh rosemary or herbs (if desired).
See my recipe for Air Fryer Baby Potatoes for more detailed info.
Storage and Meal Prep
Transfer any leftovers to an airtight container and store in the refrigerator for up to 3-4 days.
Reheat as needed in portions in the microwave or in the air fryer:
- Microwave: In 30-second intervals until hot and heated through.
- Air fryer: Reheat using the "reheat" function or at 350ºF (177ºC) for 6-10 minutes.
Meal Prep
Roasted baby potatoes make a great meal prep side dish, and can be stored for up to 3-4 days. To prepare, portion into servings along with a protein source, and reheat until all of the ingredients are completely heated through.
Substitutions
- Potatoes. The recipe calls for baby potatoes because they are easy to prepare, but you can use red potatoes or russet potatoes if you prefer. Just peel and slice them into 1 ½" chunks. You could even use fingerling potatoes!
- Herbs. You can swap out the rosemary for any hardy or woody herb of your choice. I recommend thyme, sage, or tarragon.
- Olive oil. While extra virgin olive oil has complimentary flavors, you could use any moderate to high smoke point of your choice. Avocado oil works well, as does vegetable oil.
Variations
Rosemary fingerling potatoes: Either leave your potatoes whole, or slice in half lengthwise. If using whole fingerlings, roast for a little longer, or until cooked through.
Rosemary garlic potatoes: Add 3-4 cloves of minced garlic to the olive oil and herbs. Toss the potatoes, coating them in the garlic and oil. Roast as instructed in the recipe.
Potato wedges: Slice russet potatoes into wedges and toss with the seasoned oil before baking. For the best results, soak the wedges in cold water for 30 minutes. Then dry, toss in the oil, and roast as directed. You may need to add 5-15 minutes to the roasting time.
If you loved this recipe for Rosemary Roasted Potatoes, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
More Roasted Vegetable Recipes:
Rosemary Roasted Potatoes
Equipment
Ingredients
- 1 ½ pounds baby potatoes halved
- 2 tablespoons olive oil
- ½ teaspoon dried rosemary or 1-3 teaspoons fresh (to taste)
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ cup grated parmesan cheese optional
Instructions
- Preheat the oven to 425ºF (219ºC) and line a sheet pan with parchment paper.
- Add the olive oil, rosemary, parsley, salt, garlic powder, and black pepper to a large bowl. Stir well to combine.
- Add the halved baby potatoes to the seasoned oil and toss well to coat them.
- Spread the potatoes out onto the prepared baking sheet, spacing them as evenly as possible.
- Bake in the preheated oven for 32-35 minutes, or until the largest potatoes pierce easily with a fork.
- Sprinkle on the parmesan cheese and toss to coat, melting the cheese partially in the process.
- Garnish with fresh herbs (if desired) and serve immediately.
Notes
Nutrition
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