Roasted Rosemary Potatoes Recipe: Aromatic, Crispy, and Elegant

Roasted Rosemary Potatoes are a timeless side dish that combines crispy golden edges with fluffy centers and the irresistible aroma of fresh rosemary. Simple yet elegant, this recipe transforms everyday potatoes into a restaurant worthy accompaniment. Perfect for both casual meals and special occasions.

1. How to Make

These rosemary roasted potatoes are made by tossing potato chunks with olive oil, garlic, and fresh rosemary, then roasting them until perfectly crisp on the outside and tender inside.

2. Ingredients

Main Ingredients:

• 1 kg potatoes (Yukon Gold or baby potatoes work best)
• 3 tbsp olive oil
• 2–3 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp salt (or to taste)
• ½ tsp black pepper

Optional Ingredients:

• ½ tsp paprika or smoked paprika
• ¼ tsp chili flakes
• 1 tbsp grated Parmesan cheese
• Lemon zest for finishing

3. Preparation Time

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Total Time: 45–50 minutes

4. Step-by-Step Instructions

1. Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
2. Wash and cut the potatoes into evenly sized chunks for uniform cooking.
3. In a large bowl, toss potatoes with olive oil, garlic, rosemary, salt, and black pepper.
4. Spread the potatoes in a single layer on the prepared baking tray, cut side down where possible.
5. Roast for 20 minutes, then flip the potatoes for even browning.
6. Continue roasting for another 15–20 minutes until golden, crispy, and fork-tender.
7. Remove from oven and optionally sprinkle Parmesan or lemon zest before serving.

5. Servings

• Serves 4 people as a side dish

6. Presentation & Decoration

Serve the roasted rosemary potatoes on a warm platter, garnished with fresh rosemary sprigs. A light drizzle of olive oil or a dusting of Parmesan adds a refined, elegant finish.

7. Best Time to Eat

Best enjoyed hot and fresh straight from the oven, making them ideal for lunch, dinner, or festive gatherings.

8. Portion Guide

• Light Side: 1 cup per person
• Hearty Side: 1½ cups per person
• Buffet Style: ¾ cup per serving

9. Storage & Shelf Life

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness; avoid microwaving if possible.

10. Allergy Guide

• Naturally gluten free and dairy free
• Vegan friendly when made without Parmesan
• Check seasoning blends for hidden allergens

Crispy, fragrant, and effortlessly elegant, these roasted rosemary potatoes are a classic side dish that never fails to impress.

FAQs

1. Can I use dried rosemary instead of fresh?
Yes, you can use dried rosemary if fresh is unavailable. Use about 1 teaspoon dried rosemary in place of 2 tablespoons fresh, as dried herbs are more concentrated.

2. How do I make roasted rosemary potatoes extra crispy?
For extra crispiness, spread the potatoes in a single layer without overcrowding and place them cut-side down. Roasting at high heat and flipping halfway also helps achieve golden, crispy edges.

3. Can I make roasted rosemary potatoes in an air fryer?
Yes, these potatoes cook beautifully in an air fryer. Cook at 190°C (375°F) for 18–22 minutes, shaking the basket halfway through for even crisping.

4. Are roasted rosemary potatoes vegan and gluten free?
Yes, this recipe is naturally gluten free and vegan when prepared without Parmesan cheese. Always check seasonings for hidden additives.

5. Can I prepare roasted rosemary potatoes ahead of time?
You can parboil and season the potatoes in advance, then refrigerate them for up to 24 hours. Roast just before serving for the best texture and flavor.