These Roasted Rosemary Potatoes are a savory, aromatic and delicious side dish to go with your meal or have them over a fresh salad. (vegan option)
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Roasted Rosemary Potatoes
Hello Everyone! Potatoes are close to my heart and one of my favorite foods, if not, my favorite food. I love having potatoes in this way, they are easy to make and it goes with pretty much anything else you are making. Roasted Rosemary Potatoes for the win!
Ingredients for Roasted Rosemary Potatoes
- 24 ounces baby medley potatoes (1 pound 8 ounces/680 grams) quartered, you can substitute the same amount your favorite variety of potatoes
- 2-3 tablespoons regular olive oil
- 2-4 fresh rosemary sprigs
- Kosher salt to taste
- fresh ground black pepper to taste
- 3 tablespoons butter (salted or unsalted), optional
all seasoned up, before they go into the oven
Kitchen Tools for Roasted Rosemary Potatoes
- Aluminum Rimmed Baking Sheet ←I use and love these!
- Aluminum Foil or a Silicone Baking Mat ←I use and love these!
- Silicone Tongs
ready to bake
Did you see my recent Roasted Green Beans? Those are also a great side option for dinner. Also, check out my Herbes de Provence Roasted Sweet Potatoes recipe.
ready to bake
ready to serve
I know you will enjoy these Roasted Rosemary Potatoes!
Other Potato Recipes You Might Also Like
- Perfect Sage Thyme Butter Whipped Potatoes
- Homemade Mashed Potatoes
- Roasted Rosemary Potatoes
- Herbes de Provence Roasted Sweet Potatoes
- Red Potato Salad with Dill
- Potato Pancakes (GF) #FoodieMamas
- Classic Homemade Tater Tot Casserole
- Oatmeal Cookie Marshmallow Sweet Potato Casserole
Roasted Rosemary Potatoes
These Roasted Rosemary Potatoes are a savory, aromatic and delicious side dish to go with your meal or have them over a fresh salad. (vegan option)
Ingredients
- 24 ounces baby medley potatoes (1 pound 8 ounces/680 grams), quartered, you can substitute the same amount your favorite variety of potatoes
- 2-3 tablespoons regular olive oil
- 2-3 tablespoons unsalted or salted butter, optional
- 2-4 fresh rosemary sprigs
- Kosher salt, to taste
- fresh ground black pepper, to taste
- 3 tablespoons butter (salted or unsalted), optional
Instructions
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil or a silicone baking mat.
- Spread out quartered potatoes evenly on the prepared baking sheet.
- Drizzle the regular olive oil over the potatoes and place the rosemary sprigs. Add salt and fresh ground pepper. Using your clean hands, mix up the potatoes and the potatoes with the rosemary so that the potatoes are totally covered. Arrange the potatoes evenly on the baking sheet for baking.
- Bake for 30 minutes and using tongs, toss the potatoes so they cook evenly. Bake for the remaining 30 minutes for a total baking time of 60 minutes or until desired crispiness is reached. Enjoy!
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What would you serve these Roasted Rosemary Potatoes with? Please let me know in the comments below! Best, ~Sara
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