These crispy rosemary roasted potatoes are a fragrant, golden, irresistible side dish that pairs beautifully with almost any meal. With just a handful of ingredients and minimal prep time, they deliver big flavor and perfect texture every single time.
Why You’ll Love This Recipe
These roasted potatoes are incredibly simple yet packed with savory flavor. Fresh rosemary infuses the potatoes with a woodsy aroma that complements the natural sweetness of the potatoes. Roasting them uncovered helps develop a crisp, golden exterior while keeping the insides fluffy. The recipe is versatile, pairs well with many mains, and requires very little effort—making it ideal for busy weeknights, dinner parties, or weekend meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 lbs fingerling or new potatoes, cut into bite-size pieces
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1/2 teaspoon garlic powder (optional)
3–4 fresh rosemary sprigs
Directions
Preheat the oven to 375°F (190°C).
Wash and cut the potatoes into even, bite-sized pieces. Pat them dry to ensure crispiness.
Place the potatoes in a casserole dish, cast-iron skillet, or foil-lined baking sheet.
Drizzle with olive oil and toss well until the potatoes are fully coated.
Season with salt, black pepper, and garlic powder if using. Toss again.
Add the fresh rosemary sprigs on top.
Roast uncovered for 45 minutes, shaking or turning the potatoes halfway through.
Remove from the oven when fork-tender and lightly crisped.
Herb medley: Add thyme, oregano, parsley, or an Italian herb blend for additional depth.
Spicy: Add a pinch of red pepper flakes or a dash of cayenne for heat.
Cheesy: Sprinkle freshly grated Parmesan over the potatoes during the final minutes of roasting.
Lemon zest: Add the zest of one lemon to the potatoes before roasting for a bright, citrusy finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place potatoes on a baking sheet and warm in a 350°F (180°C) oven for 10–15 minutes until heated through and crisp.
To freeze, cool completely, place in a freezer-safe container, and store for up to 3 months. Reheat from frozen at 350°F (180°C) for 15–20 minutes.
FAQs
Can I make these potatoes ahead of time?
Yes. Although they’re quick to prepare, you can chop the potatoes ahead and store them in cold water in the refrigerator. Dry thoroughly before seasoning and roasting.
Can I use fresh garlic instead of garlic powder?
Absolutely. Substitute the garlic powder with 2–3 minced fresh garlic cloves.
Can I make these potatoes in an air fryer?
Yes. Air fry at 400°F (200°C) for 15–20 minutes, shaking the basket halfway through.
Can I use different types of potatoes?
Yes. Baby red, baby gold, fingerling, blue potatoes, Yukon Gold, or Russet potatoes all work. Just cut them into uniform pieces and adjust cooking time as needed.
How do I make the potatoes crispier?
Pat the potatoes dry after cutting, avoid overcrowding the pan, and roast uncovered.
Do I need to peel the potatoes?
No. Most small potatoes roast beautifully with the skins on, adding flavor and texture.
What oil works best for roasting?
Olive oil is classic, but avocado oil also works well.
Why are my potatoes not browning?
They may be too crowded in the pan or still wet when oiled. Spread them out and pat them dry before seasoning.
Can I add other vegetables?
Yes. Carrots, zucchini, or onions can be added, but cut them into pieces similar in size to the potatoes for even cooking.
Are these potatoes vegan and gluten-free?
Yes, the recipe is naturally vegan and gluten-free as long as a plant-based oil is used.
Conclusion
These crispy rosemary roasted potatoes are an easy, aromatic, and wonderfully satisfying side dish that suits any meal. With minimal ingredients and effortless preparation, they deliver a perfect balance of crispiness, tenderness, and bold flavor. Whether for a family dinner or a special occasion, this recipe is sure to become a staple in your kitchen.
