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! 😀
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.
- 2 lbs gold or red potatoes
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary
- 1.5 teaspoon salt
- 1/4 teaspoon black pepper
- 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.
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.
Krissy Allori says
These were perfect to have with my pork chops last night!
Chelsea says
These potatoes are AMAZING!! Everyone loved them. Thanks so much for sharing!
Kara says
It’s amazing how just a few simple ingredients can taste so good. The whole family loved these potatoes! Next time I’ll have to double the batch. 🙂
Melissa says
Delicious! They made a great side dish to our dinner last night! Thank you
Tanya Schroeder says
These look so easy! I love using rosemary!