Roasted Rosemary Potatoes

Roasted Rosemary Potatoes are a quick and easy vegetable side dish with lots of flavors! Serve with any main dish or use to make roasted veggie bowls with grains.

Roasted vegetables are always a hit here! Our favorites include my roasted cauliflower, roasted Brussels sprouts, and the beets.

Roasted vegetables are always my go-to when I need a quick and flavorful side dish. Potatoes are one of the basic and easiest vegetables to roast. Just add olive oil, herbs and some garlic and watch them crisp up!

Ingredients:

• yellow or red potatoes
• olive oil
• salt and pepper
• fresh rosemary
• garlic

How to make roasted rosemary potatoes?

• Place potatoes in a large bowl. Drizzle with olive oil and sprinkle with seasoning.
• Toss gently to coat.
• Place in a single layer on a baking sheet.
• Roast for 15 minutes, flip and roast 15 minutes more.

What potatoes are best for this dish?

I like to use yellow or red potatoes for roasting. They cook faster and remain soft inside and crispy on the outside. You can use russet potatoes as well.

Can I make it in a skillet?

Absolutely! Simply heat up olive oil in a cast-iron skillet over medium heat. Add potatoes and saute for 4 to 5 minutes just to brown them a little bit. Place the skillet in preheated oven and roast for 15 minutes, stir and roast for 15 minutes more or until done.

Serving:

You can serve these Rosemary Potatoes with just about any main dish: roasted chicken, honey mustard chicken, ham or mushroom pork chops.

More side dish recipes:

• Air Fryer Roasted Potatoes
• Garlic Ranch Roasted Potatoes
• Easy Oven Roasted Potatoes
• Classic Thanksgiving Stuffing
• Candied Sweet Potatoes
• Roasted Potatoes and Carrots

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

Roasted Rosemary Potatoes

Author: Anna

A quick and easy vegetable side dish with lots of flavors! Serve with any main dish or use to make roasted veggie bowls with grains.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine American

Servings 4 people

Calories 194 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 lbs gold or red potatoes
• ▢ 2 tablespoons olive oil
• ▢ 2 teaspoons fresh rosemary
• ▢ 1.5 teaspoon salt
• ▢ ¼ teaspoon black pepper

Instructions

 

• Preheat oven to 400 degrees F.
• Wash and scrub potatoes and cut into bite-size pieces.
• Place potatoes in a large bowl. Drizzle with olive oil. Add rosemary, salt and pepper.
• Gently toss to coat.
• Spread potatoes in a single layer on baking sheet, lined with parchment paper or silicone baking mat.
• Roast for 15 minutes, then flip and roast for 15 more minutes.

Notes

To roast in a skillet: Simply heat up olive oil in a cast-iron skillet over medium heat. Add potatoes and saute for 4 to 5 minutes just to brown them a little bit. Place the skillet in preheated oven and roast for 15 minutes, stir and roast for 15 minutes more or until done.

Nutrition

Calories: 194kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 895mg | Potassium: 937mg | Fiber: 6g | Vitamin C: 25.8mg | Calcium: 68mg | Iron: 7.3mg

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