Roasted Rosemary Potatoes are a delightfully delicious side dish that goes perfectly with roasted meats or fish, and let’s be honest, everyone loves potatoes! These fork-tender potatoes are seasoned with sea salt, black pepper, and chopped fresh rosemary and require very little prep. These little beauties are the perfect side dish for a busy weeknight dinner or an elegant dinner party.
Roasted red potatoes are the perfect side dish for top-round roast, pork roast, or baked chicken and are guaranteed to become a family favorite. Roasted to perfection, the potatoes develop a crispy skin on the outside and tender and creamy on the inside. And are OMG delicious!!
But no matter what you serve them with, my roasted rosemary potatoes add a burst of savory goodness to your plate, making every bite a culinary delight. Add a sprinkle of parmesan cheese and fresh chopped parsley to enhance the flavor and appearance of this delicious side dish.
Ingredients to make Rosemary Roasted Potatoes
Let’s start by gathering the ingredients needed to make my rosemary roasted potatoes recipe. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
*I love using baby red potatoes, but feel free to use any baby potato of your choice, fingerling potatoes, or large potatoes cut up into chunks. Red bliss potatoes, Yukon Gold potatoes, or russet potatoes are all good choices.
Can I use other seasonings for the recipe?
Absolutely! Add a little onion powder and garlic powder for a more seasoned potato, or use your favorite Italian seasoning blend, fresh herbs, or your favorite spices. It’s all about making food with the flavors you enjoy eating.
You can also add fresh garlic to the seasonings to make rosemary garlic potatoes.
How to make Rosemary Roasted Potatoes
Preheat oven to 375 degrees Fahrenheit.
- Add the fresh rosemary, sea salt, and black pepper to a small bowl.
- Mix the seasonings together to combine.
Rinse the potatoes in cold water, then pat them dry with paper towels and poke holes in the potatoes using a fork. Then, place the potatoes in a baking dish or baking sheet in a single layer with space between them.
- Add the olive oil to the potatoes and toss to coat all the potatoes.
- Sprinkle the seasoning mixture over the top of the potatoes.
- Roll the potatoes around to season all the potatoes.
- Place the baking dish on the top rack of the preheated oven and bake for 50-60 minutes or until the potatoes are fork-tender.
*Carefully remove the pan from the oven and place the potatoes in a serving bowl.
Garnish the crispy roasted potatoes with chopped Italian parsley and grated parmesan cheese (or grated Romano cheese) for a delicious side dish your whole family will love!
Store any leftover rosemary roasted potatoes refrigerated in an airtight container for 2-3 days. Reheat in a 375-degree oven for 10-15 minutes or until an internal temperature of 165 degrees has been reached.
I love using baby red potatoes, but you can use any variety of baby potatoes or use whole potatoes cutting them in chunks. If you go that route, my first choice is still red potatoes, but Yukon Gold is also a good choice.
No, you don’t, and I prefer them unpeeled. It adds a nice texture and helps the appearance. Whether you peel the potatoes or not is a matter of personal preference. If you leave the skin on, just make sure to wash and scrub them thoroughly.