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Roasted Rosemary Potatoes in a white bowl.
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5 from 5 votes

Roasted Rosemary Potatoes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: roasted rosemary potatoes
Servings: 4 people
Calories: 194kcal
Author: Anna


  • 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.


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