Rosemary Roasted Potatoes

$3.58 recipe / $0.90 serving
by Beth - Budget Bytes
5 from 8 votes
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Rosemary Roasted Potatoes are a classic recipe that everyone needs to know how to make. They’re so easy that you’ll likely memorize the process on the first try, and their versatility means they can go with just about any meal you’re preparing. While they do take a little bit of time to fully cook, it’s mostly hands off time and the resulting flavor and texture is well worth the wait!

Originally posted 10-24-09, updated 9-5-18.

Rosemary Roasted Potatoes in a white bowl with chopped parsley sprinkled over top.

What Potatoes are Best for Roasting?

I got a little fancy today and bought these tri-colored baby potatoes from Aldi, which are definitely more expensive than your basic russet, but they create such a pretty presentation and I love their delicate texture. That being said, you can use just about ANY type of potato for this recipe. See what I mean by flexible?

Whether you go with russet, red potatoes, or even Yukon gold, you’ll probably cut the cost of this recipe considerably compared to these pretty baby potatoes. Just make sure that whatever variety you use for these oven roasted potatoes, cut them into about 3/4-inch pieces. The size of your potato pieces will determine how long they take to roast.

How to Season Roasted Potatoes

Absolutely! If you’re not a fan of rosemary or don’t have any available, feel free to swap it out with your favorite herb. Again, this recipe is extremely flexible. You can use fresh herbs or dried herbs, and any blend you like. Here are some other seasoning ideas for your oven roasted potatoes:

Front view of Rosemary Roasted Potatoes in a white bowl with chopped parsley sprinkled over top.

And if you want a sauce to drizzle over top of those delicious crispy potatoes, try some Hollandaise Sauce!

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Rosemary Roasted Potatoes

5 from 8 votes
Rosemary Roasted Potatoes are an easy, flexible, and DELICIOUS side dish that can be paired with just about any meal. Keep this go-to recipe handy!
Rosemary Roasted Potatoes are an easy, flexible, and DELICIOUS side dish that can be paired with just about any meal. Keep this go-to recipe handy! Budgetbytes.com
Servings 4 about 3/4 cup each
Prep 10 mins
Cook 35 mins
Total 45 mins

Ingredients

  • 1.5 lbs. potatoes* ($2.99)
  • 1 Tbsp olive oil ($0.16)
  • 2 cloves garlic, minced ($0.16)
  • 1 tsp dried rosemary ($0.10)
  • 1/2 tsp salt ($0.02)
  • freshly cracked pepper ($0.03)
  • 1 handful parsley, chopped (optional) ($0.12)

Instructions 

  • Preheat the oven to 400ºF. Wash your potatoes well, then cut them into 3/4-inch cubes or pieces.
  • Place the potatoes in a large bowl and add the olive oil, minced garlic, dried rosemary, salt, and some freshly cracked pepper (about 15 cranks of a pepper mill). Toss the potatoes until they are evenly coated in oil and spices.
  • Spread the potatoes out over a baking sheet so that they are in a single layer. Transfer the potatoes to the oven and roast for 15 minutes, then stir and roast for an additional 15 minutes.
  • After 30 minutes total roasting time, stir once again and if additional browning is desired, roast for an additional 5-10 minutes. Serve with a handful of fresh, chopped parsley sprinkled over top, if desired.

See how we calculate recipe costs here.

Notes

*Use any potato variety you like, making sure to cut them into small, even-sized cubes.

Nutrition

Serving: 1ServingCalories: 168.63kcalCarbohydrates: 31.68gProtein: 3.9gFat: 3.58gSodium: 366.08mgFiber: 2.48g
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How to Make Rosemary Roasted Potatoes – Step by Step Photos

Wash Potatoes

Start by preheating your oven to 400ºF. Wash 1.5 pounds of potatoes well. I used these tiny tri-colored potatoes from Aldi that don’t have many crevices or eyes, but if you’re using a larger variety, make sure to get in those cracks to get all the dirt out!

Cut and Season Potatoes

Cut the potatoes into 3/4-inch cubes or pieces. The larger the pieces, the longer they’ll take to cook, so keep that in mind. Add the potatoes to a large bowl along with 1 Tbsp olive oil, 2 cloves minced garlic, 1 tsp dried rosemary, 1/2 tsp salt, and some freshly cracked black pepper (about 15 cranks of a pepper mill). Toss the potatoes until they are evenly coated in oil and spices.

Rosemary Potatoes Ready to Roast

Spread the seasoned potatoes out onto a baking sheet so that they are in a single layer. Transfer the potatoes to the oven.

Rosemary Roasted Potatoes Finished

Roast the potatoes for 15 minutes, then stir and roast for an additional 15 minutes. After 30 minutes total, remove them from the oven, and if you want them a little more brown, simply stir and roast for an additional 5-10 minutes. 

Rosemary Roasted Potatoes are an easy, flexible, and DELICIOUS side dish that can be paired with just about any meal. Keep this go-to recipe handy! Budgetbytes.com

If desired, sprinkle a handful of chopped fresh parsley over the Rosemary Roasted Potatoes just before serving. Serve hot!

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Comments

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  1. Love all your roasted veggie tips. Tried the broccoli and cauliflower in addition to potatoes. So delicious! Thanks for all the great recipes :)

  2. So simple, so quick, so yummy! You can always change the herbs and spices to suit your main dish. Sometimes it’s the simplest things that are the best.

  3. I make these all the time, with all kinds of different spice blends, Tony’s, Italian Seasoning, Mrs. Dash, just salt and pepper, etc.

    They are so much better if you take the time to make sure the pan is well oiled and you flip all the new potatoes cut side down. They come out super crispy on the cut side and soft and creamy in the middle. Yummy!