Roasted Potatoes with Rosemary

I never expected potatoes and rosemary to become my dinner party safety net, but here we are. One chaotic Sunday, I threw together what I had in the pantry—potatoes, olive oil, a sprig of rosemary—and the smell alone made everyone stop talking. They vanished before the main course even hit the table.

The first time I made these for my neighbor, she asked if I went to culinary school. I laughed because I'd just tossed everything on a sheet pan while still wearing pajamas. She now requests them every time she comes over, and I pretend it's a secret family recipe.

Ingredients

• Small potatoes (Yukon Gold or red): Their thin skins get beautifully crispy, and their buttery flesh holds up to high heat without turning mealy.
• Olive oil: The backbone of that golden crust—don't skimp, or you'll end up with pale, sad potatoes.
• Fresh rosemary: Piney, aromatic, and it crisps up in the oven like tiny flavor bombs scattered throughout.
• Kosher salt: Coarse grains cling better than table salt and season every crevice evenly.
• Black pepper: Freshly ground adds a gentle heat that balances the richness of the oil.
• Garlic (optional): Minced cloves mellow and sweeten as they roast, adding a savory depth that's hard to resist.

Instructions

Prep the oven and pan:

Crank the heat to 425°F and line your baking sheet with parchment. This prevents sticking and makes cleanup a breeze—trust me, scrubbing burnt potato bits is no fun.

Toss with flavor:

In a big bowl, tumble the potatoes with olive oil, rosemary, salt, pepper, and garlic until every piece glistens. Use your hands if you want to feel like a real cook—it's faster and more satisfying.

Arrange for crispiness:

Spread them in a single layer, cut side down, so they make full contact with the hot pan. Crowding leads to steaming, and steamed potatoes are a tragedy.

Roast and flip:

Let them sizzle for 30 to 35 minutes, flipping halfway through so both sides get that irresistible golden crust. Your kitchen will smell like a Tuscan farmhouse by the time they're done.

Bookmark

There's a moment when you pull these from the oven and someone walks into the kitchen, stops mid-sentence, and just inhales. That's when you know you've made something that matters, even if it's just potatoes on a Tuesday night.

What to Serve With These

I've paired these with everything from grilled chicken to baked salmon, and they never feel out of place. They're sturdy enough for a casual weeknight but elegant enough for a holiday table, which is rare for a side dish that takes less than an hour.

Flavor Variations I've Tried

Swapping rosemary for thyme gives you a lighter, lemony vibe, while oregano leans Mediterranean. A squeeze of lemon juice right before serving brightens everything up, and grated Parmesan turns them into something dangerously addictive.

Storage and Reheating

Leftovers keep in the fridge for three days, though they rarely last that long in my house. Reheat them in a hot oven or air fryer to bring back the crispiness—microwaving turns them soft and sad, so don't do it.

• Store in an airtight container to keep them from drying out.
• Toss with a tiny drizzle of fresh olive oil before reheating for extra life.
• Chop up leftovers and throw them into a breakfast hash with eggs—you won't regret it.

Bookmark

These potatoes have earned their spot in my regular rotation, and I think they'll do the same for you. Simple, honest cooking that delivers every single time.

Recipe FAQs

→ What type of potatoes work best for roasting?

Small Yukon Gold or red potatoes are ideal as they maintain a creamy interior while becoming crisp outside.

→ Can I use dried rosemary instead of fresh?

Yes, dried rosemary can be used; just reduce quantity to avoid overpowering the dish.

→ How do I achieve extra crispy potatoes?

Spread potatoes cut side down in a single layer and roast at 425°F, turning halfway for even crispiness.

→ Is garlic necessary in this preparation?

Garlic is optional but adds a subtle depth of flavor when minced and mixed with the potatoes.

→ Can the herb be swapped for something else?

Thyme or oregano are great alternatives offering different herbal nuances to the dish.