How to Make the Best Rosemary Roasted Potatoes

Here is how to make easy roasted potatoes with rosemary that are also decadent and delicious.

When you make a purchase using a link on this page, we may receive a commission. As an Amazon Associate I earn from qualifying purchases. For more information, please see About Us.

This post is all about how to make rosemary roasted potatoes.

Rosemary roasted potatoes make a perfect side dish for everything from holiday meals to weeknight dinners. These potatoes are easy to make, and they reheat beautifully if you are looking to make a potato side dish ahead of time.

You can also serve rosemary roasted potatoes for breakfast or brunch, making this a great breakfast side dish to serve when you’re hosting overnight guests or making a big brunch spread for your family. The fragrance of rosemary roasted potatoes will wake everyone up and get things off to a good start.

In addition, rosemary roasted potatoes are one of the best potato side dishes ever to add to a holiday meal table, along with other great side dishes like stuffed sweet potatoes, green beans, glazed Brussels sprouts, and bread stuffing. These easy rosemary potatoes can take little hands on time to prepare—the oven does much of the work.

Although a bowl of creamy mashed potatoes is a classic Thanksgiving side dish, it’s fun to mix things up by changing out the potato side dish for the holidays. Potatoes are so versatile that you can almost always find a way to include a potato side dish into a meal. Consider trying rosemary roasted potatoes as a side dish for a holiday meal.

What You’ll Need to Make Rosemary Roasted Potatoes

Here are some ingredients and tools that can be useful for making rosemary roasted potatoes.

1—Potatoes.

Starchy potatoes work best for roasting, but almost any type of potato will work. Baby potatoes and small potatoes are easy to use for making bite sized baked potato wedges that taste delicious when seasoned with olive oil and fresh herbs.

2—Olive Oil.

Use a good olive oil to add rich flavor to roasted potatoes.

3—Rosemary.

Finely chopped fresh rosemary adds incredible flavor to this dish. Remove any hard, woody stems before chopping the rosemary or using an herb stripper to remove the leaves. You can also substitute dried rosemary, in a pinch. Add 1 tsp of dried rosemary to the potatoes instead of 2 Tbsp of fresh rosemary.

4—Garlic.

Freshly minced garlic adds rich garlic flavor to the potatoes. You can also use bottled minced garlic instead. For a more subtle garlic flavor, substitute ¼ tsp of garlic powder for minced garlic.

5—Onion Powder.

A pinch of onion powder adds savory flavor to rosemary roasted potatoes.

6—Salt.

Use a small amount of salt (or salt free seasoning) to bring out the flavor of the baked potato wedges even more.

7—Lemon (optional).

A few squeezes of fresh lemon juice brings out the flavor of the herby roasted potatoes even more.

Tips for Making Rosemary Baked Potato Wedges

1—Use the best potatoes for baking.

A good baking potato will hold its shape throughout the preparation and roasting process. You’ll want to look for potatoes that are low in moisture with a high starch content. Examples include Yukon Gold potatoes and Russet potatoes. Waxy potatoes, like many types of gold potatoes, can also be a great potato to use for making rosemary baked potato wedges and other types of baked potatoes.

2—Use fresh rosemary.

Whether you use fresh rosemary herb or dried rosemary, try to use the freshest rosemary that you can find for best flavor. Often, fresh cut herbs will last up to 2 to 3 days in the refrigerator, while dried herbs may last up to 6 months when sealed properly.

3—Keep an eye on the potatoes.

Keep an eye on the potatoes as they bake. Cooking times may vary, depending on factors like the size of the potato pieces that are being prepared.

Be sure to leave space on all sides of each potato wedge to allow air flow, so that the potatoes roast, rather than steam. Check the potatoes for doneness frequently. In general, smaller potato wedges or pieces will cook more quickly than larger ones.

How to Make Rosemary Roasted Potatoes

Start by preheating the oven to 400 degrees Fahrenheit. You’ll want to (carefully) place the potatoes into a hot oven, to start the roasting process.

Line a sturdy rimmed baking sheet with parchment paper. The parchment paper should help to prevent the potatoes from sticking to the pan, and make clean up easier after the potatoes are done.

Wash the potatoes in warm water until they are clean. A vegetable brush can make it easier to scrub vegetables to remove dirt. Rinse and dry the potatoes.

Carefully remove any bad spots or damaged areas from the potatoes. Then cut the potatoes into wedges or bite sized chunks. Keep in mind that smaller potato pieces will roast more quickly (and may crisp up more) that larger potato pieces.

Place the potato wedges in a large mixing bowl, and then add olive oil, garlic, onion powder, rosemary, and salt to the bowl. Toss to coat the potatoes with olive oil and seasoning.

Arrange the seasoned potato wedges on the sheet pan. Arranging the potatoes cut sides down helps to create that golden brown roast that adds so much flavor to potatoes. Leave space on all sides of each potato wedge to allow for air flow. This helps the potatoes to roast, rather than steam.

Bake the potatoes for 35 to 40 minutes, or until the potatoes are golden brown and tender. Remove the baking sheet from the oven halfway through the baking time, and turn the potatoes to help promote more even cooking.

Squeeze fresh lemon juice over the potatoes to help bring out the flavor. Garnish the potatoes with chopped fresh parsley, rosemary, or thyme, if desired.

Make plenty of rosemary baked potato wedges to feed a hungry crowd. They will disappear from the table that quickly. This potato side dish recipe may be easily be doubled to make enough food for a larger crowd.

How to Store Rosemary Roasted Potatoes

Rosemary roasted potatoes may be stored in an airtight container in the refrigerator for up to 3 days. That means that you can make the potatoes ahead of time if you need a make ahead side dish for Thanksgiving or any other meal.

Reheat the potatoes by heating them in the oven for 5 to 7 ‘minutes that has been preheated to 400 degrees Fahrenheit, or reheat the roasted potatoes for 5 to 7 minutes in an air fryer that has been preheated to 400 degrees Fahrenheit.

You can also reheat the roasted potatoes in the microwave, but they may not turn out as crisp. Place the potatoes in a microwave safe container to reheat.

Heat the potatoes for about 1 to 2 minutes, stopping the microwave to remove the potatoes and stir them halfway through the cooking time to help promote even heating.

Your potatoes may need more or less cooking time to bake or to reheat, depending on factors like the size of the potato pieces and the settings of the oven, air fryer, or microwave. Always use caution when handling hot potatoes and cooking equipment.

Rosemary Roasted Potatoes Recipe

Here is how to make a rosemary roasted potatoes side dish that is perfect for brunch or for dinner, and it makes a wonderful holiday side dish, too.

Rosemary Roasted Potatoes

These savory rosemary baked potato wedges are a perfect potato side dish for many different types of meals, including brunch and dinner.
Course Side Dish
Cuisine American
Keyword holiday recipes, potato recipes, side dish recipes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Author Sweet Bacon & Pecans

Ingredients

  • 3 lbs potatoes scrubbed clean and trimmed
  • 3 Tbsp olive oil
  • 2 cloves garlic peeled and minced
  • ¼ tsp onion powder
  • 2 Tbsp fresh rosemary finely chopped
  • ½ tsp salt
  • Juice of half a lemon optional

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
  • Cut the potatoes into wedges or bite sized chunks.
  • Place the potatoes into a large mixing bowl. Add olive oil, garlic, onion powder, rosemary, and salt to the bowl. Toss to coat the potatoes with the olive oil and seasonings.
  • Arrange the potatoes on the sheet pan. Bake the potatoes for 35 to 40 minutes, or until the potatoes are golden brown and tender. Remove the baking sheet from the oven halfway through the baking time, and turn the potatoes to help promote even cooking.
  • If desired, squeeze fresh lemon juice over the potatoes to serve. Garnish the potatoes with chopped fresh parsley, rosemary, or thyme.

This post was all about how to make rosemary roasted potatoes.

  • Featured title photos by Clark Douglas / Unsplash
  • Photos and images are for illustration purposes only.

Related Posts