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    Home » Side Dishes

    Oven Roasted Rosemary Potatoes

    Published: Aug 8, 2022 by Keri Hix

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    Pinterest image for roasted potatoes.
    Pinterest image for oven roasted rosemary potatoes.

    If you are looking for an easy potato side dish, these oven Roasted Rosemary Potatoes are perfect! What makes them perfect? They are done in about 30-minutes! And, adults love them as much as kids do.

    A dark baking pan with roasted potatoes and a spatula.

    Oven Roasted Rosemary Potatoes go great with a variety of beef, chicken, or pork dishes. They are the perfect companion to a Roasted Whole Chicken or Easy Cheesy Pork Chops.

    Why this recipe works

    • Kid-friendly - Kids (usually) love potatoes! With this recipe, you can have a crispy, delicious, potato side dish ready with little effort.
    • Use your favorite type of potato - I have made this same recipe with russets, Yukon gold, and red potatoes. My favorite is probably the fingerling potatoes. Just cut them in half, put the flesh side down, and bake!
    • Versatile - If you don't have, or don't want to use rosemary, then don't! Salt, pepper, and garlic work very well. Or, a garlic and herb blend seasoning also tastes great!

    Recipe ingredients

    Ingredients for oven roasted potatoes laid our on a dark baking sheet.

    Step-by-step instructions

    Here is how to make these delicious, golden brown roasted potatoes without dirtying a lot of dishes.

    Diced potatoes on a white cutting board.

    1 - Wash the potatoes. I like using a small vegetable scrub brush on potatoes. Set them aside to dry.

    Next, dice the potatoes into small cubes. The larger the pieces, the longer they will take to cook through. Mine are about ½-inch to ¾-inch.

    Also, using the same cutting board, lightly chop the fresh rosemary.

    Diced potatoes with spices on a baking sheet.

    2 - On a baking sheet, pile the potatoes and drizzle them with olive oil. You can use foil, however, I think the potatoes brown better directly on the baking sheet.

    Sprinkle the rosemary, salt, pepper, and garlic over the potatoes. Using your hands, or a pair of tongs, mix well.

    Diced potatoes ready for roasting on a baking sheet.

    3 - Spread the potatoes out. If you crowd them on the baking sheet they will steam and not brown as well.

    Place the potatoes in a preheated oven and bake, for about 20 - 30 minutes until done. Insert a fork to see if they are cooked through. If they are still firm, continue baking until they are ready.

    Roasted potatoes on a baking sheet next to a spatula.

    4 - Remove the potatoes from the oven and let them cool for a minute or two.

    Usually, I do not stir potatoes during cooking time. I like to leave them to get a really good crust on one side.

    After they have slightly cooled, use the back of a spatula to scrape the potatoes loose if needed.

    A baking sheet with golden brown roasted diced potatoes.

    Other recipes you might like

    • Easy Taco Roasted Potatoes Recipe
    • Oven Roasted Cauliflower
    • Red Potato Salad with Dill Pickles
    • Baked Catfish Nuggets

    Pro tip

    If the potatoes happen to stick to the baking sheet, use the back of the spatula and carefully scrape them free from the pan. This will preserve the golden brown crispy side of the potato.

    Recipe Faq's

    Do I need to peel the potatoes before roasting them?

    Only if you want to. I never do.

    What is the best type of oil for oven-roasted potatoes?

    Olive oil is always my first choice. Canola oil would be my backup choice.

    How do I get crispy roasted potatoes?

    Make sure you do not overcrowd the pan. You want them to brown nicely and not steam and create moisture.

    Find all my family-friendly recipes on Pinterest at Cook This Again. Or, on Facebook at Cook This Again.

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.

    A baking sheet with golden brown roasted potatoes.

    Oven Roasted Rosemary Potatoes

    Oven Roasted Rosemary Potatoes are a perfect side dish that is done in about 30 minutes! Plus, adults love them as much as kids do.
    5 from 2 votes
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 4 Servings
    Calories: 194kcal
    Author: Keri Hix

    Ingredients

    • 1 ½ pounds Potatoes cleaned, and diced
    • 2 tablespoons Olive Oil
    • ½ teaspoon Salt
    • ¼ teaspoon Black Pepper
    • ¼ teaspoon Garlic Powder
    • 1 tablespoon Fresh Rosemary lightly chopped

    Instructions

    • Pre-heat the oven to 400 degrees F.
    • Clean the potatoes and peel if desired.
    • For Fingerling potatoes, cut them in half lengthwise. Dice any other type of potato into ½-inch to ¾-inch cubes.
    • Pile the diced potatoes onto a rimmed baking sheet.
    • Drizzle with the Olive Oil. Sprinkle the salt, pepper, garlic, and rosemary over the pile of potatoes.
    • Using hands, or a pair of tongs, toss everything together.
    • Spread the potatoes in a single layer, trying to give a little room in between. Don't crowd them.
    • Bake the potatoes for 20 - 30 minutes until done. Use a fork to see if they are tender.
    • When done, remove the baking sheet from the oven and let the potatoes cool for a minute or two.
    • Serve.

    Notes

     
    If the potatoes stick to the baking sheet, use the back of the spatula in a scraping motion to remove them and preserve the crispy, golden brown goodness. 
    For easier clean-up, you can use foil, but I have had better luck browning the potatoes by cooking them directly on the baking sheet. 
     
    Click here to add your own private notes.

    Nutrition

    Calories: 194kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 301mg | Potassium: 723mg | Fiber: 4g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 34mg | Calcium: 23mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @CookThisAgain or tag #cookthisagainmom!

    More Side Dish Recipes

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    Hi! My name is Keri.

    I am the mom behind Cook This Again, Mom! and I love to cook! Well, most of the time I do.

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