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
What Potatoes Should I Use?
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, 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 potato variety you use, cut them into about 3/4-inch pieces. The size of your potato pieces will determine how long they take to roast.
Can I Use Different Herbs?
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. And yes, you can use fresh rosemary instead of dried (use about 1/2 tsp chopped).
Rosemary Roasted Potatoes
- 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)
- 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.
Step by Step Photos
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 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 pepper (about 15 cranks of a pepper mill). Toss the potatoes until they are evenly coated in oil and spices.
Spread the seasoned potatoes out onto a baking sheet so that they are in a single layer. Transfer the potatoes to the oven.
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.
If desired, sprinkle a handful of chopped fresh parsley over the Rosemary Roasted Potatoes just before serving. Serve hot!