Pin this These golden roasted potatoes are tossed in olive oil, fresh rosemary, garlic, and seasoning, then baked to achieve a crispy exterior and tender inside. The aroma of rosemary infuses every bite, making this dish a flavorful addition to any meal. Easy to prepare and naturally gluten-free and vegetarian, it's a versatile side that can be enjoyed year-round. Optional tweaks like lemon juice or Parmesan add extra zest.
My neighbor once brought over a pan of these potatoes after a dinner party, still warm and fragrant. I asked for the recipe, expecting something complicated, but she laughed and said it was just potatoes, oil, and rosemary. I've been making them ever since, and they disappear faster than anything else on the table.
I started making these for Sunday dinners when I realized I needed something reliable that worked with chicken, fish, or even just a salad. My kids would pick out the crispiest pieces before I could even set the pan down. Now I make a double batch because I know half will vanish before we sit down to eat.
Ingredients
- Small potatoes (Yukon Gold or red potatoes): These varieties hold their shape and crisp beautifully without falling apart, and their thin skins add texture.
- Olive oil: The key to getting that golden crust, and it carries the rosemary flavor into every bite.
- Fresh rosemary: Fresh is best for aroma, but dried works in a pinch if you rub it between your fingers first to release the oils.
- Kosher salt and black pepper: Simple seasoning that lets the potato and herb flavors shine without competing.
- Garlic cloves: Optional, but minced garlic adds a subtle sweetness as it roasts alongside the potatoes.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 425°F and line a baking sheet with parchment or a light drizzle of oil. A hot oven is what gives you that crispy edge.
- Toss the Potatoes:
- In a large bowl, mix the potatoes with olive oil, rosemary, salt, pepper, and garlic until every piece is coated. Use your hands if you want, it works better than a spoon.
- Arrange for Maximum Crisp:
- Spread them out in a single layer, cut side down so the flat surfaces get direct heat. Crowding the pan makes them steam instead of roast.
- Roast and Turn:
- Bake for 30 to 35 minutes, flipping them halfway through so both sides get golden. The edges should look crispy and the insides should feel tender when you poke them with a fork.
- Taste and Serve:
- Pull them out, taste one, and add more salt if needed. Serve them hot with a little extra rosemary on top if you like.
Pin this One evening I served these alongside roast chicken for friends, and someone said they tasted like something from a French bistro. I didnt have the heart to tell them it was the easiest thing on the menu. Sometimes the simplest recipes are the ones people remember.
How to Get Them Extra Crispy
The secret is space and heat. If the potatoes touch too much, they steam instead of roast, so use two pans if you need to. I also let the oven fully preheat before the pan goes in, and I never cover them with foil.
What to Serve Them With
These go with almost anything, roasted chicken, grilled fish, a simple green salad, or even scrambled eggs for breakfast. I've also served them at potlucks where they sit right next to casseroles and disappear first. They work as a side or as the main event with a bowl of yogurt and herbs.
Make Ahead and Leftovers
You can cut and toss the potatoes a few hours ahead, then roast them right before serving. Leftovers reheat well in a hot oven or skillet, though they rarely last long enough to worry about. I've also chopped them up and tossed them into a breakfast hash the next morning.
- Store leftovers in an airtight container in the fridge for up to three days.
- Reheat in a 400°F oven for about 10 minutes to bring back the crisp.
- Add a squeeze of lemon or a sprinkle of Parmesan right before serving for a little extra flavor.
Pin this These potatoes have become my go to when I need something easy that still feels special. Theyre proof that you dont need a long ingredient list to make something people love.
Recipe Questions & Answers
- → What type of potatoes work best for roasting?
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Small Yukon Gold or red potatoes are ideal for even roasting and a crispy texture.
- → How can I make the potatoes extra crispy?
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Roast the potatoes cut side down on a hot baking sheet and avoid overcrowding for maximum crispiness.
- → Can I substitute rosemary with other herbs?
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Yes, thyme or oregano can be used to provide a different herbal flavor profile.
- → Is garlic necessary in this preparation?
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Garlic is optional but adds a rich, aromatic depth to complement the rosemary.
- → What is the recommended oven temperature and time?
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Roast at 425°F (220°C) for 30–35 minutes, turning once halfway for even browning.
