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.
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!
Here is how to make these delicious, golden brown roasted potatoes without dirtying a lot of dishes.
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.
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.
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.
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.
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.
Only if you want to. I never do.
Olive oil is always my first choice. Canola oil would be my backup choice.
Make sure you do not overcrowd the pan. You want them to brown nicely and not steam and create moisture.
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Oven Roasted Rosemary Potatoes
- 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
- 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.