These Oven Roasted Rosemary Potatoes are the kind of side dish you'll want to make over and over again. With just a few ingredients and minimal steps, they come together quickly and pair with everything from a roasted chicken to grilled steak or even a simple salad.
With cooler days approaching, I've been searching for ways to use up my outside herbs before the season comes to close. To show our garden some love, we paired these Rosemary Potatoes with a Beer Can Chicken and a Tomato Basil Soup as an appetizer!
Tips and Tricks
Dry vs Fresh Herbs: Dry herbs have a more concentrated flavor than fresh herbs. A good rule of thumb is 1 part dried herbs to 3 parts fresh herbs.
Example - This recipe calls for 1 tablespoon of Fresh Rosemary. This is equivalent to 1 teaspoon of dried rosemary (because 3 teaspoon = 1 Tbsp).
Using Fresh Garlic? Mix in minced garlic to your potatoes closer to the end of the cooking time (when there's about 15 minutes left). Garlic tends to burn if added too early in the roasting process.
No Skillet No Worries! This recipe can be cooked in the oven on a baking sheet or a baking dish. Make sure potatoes are laid out in a single layer so they crisp up easier. Use parchment paper so the potatoes don't stick to your baking dish.
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Ingredients
To make your Oven Roasted Rosemary Potatoes, here's what you'll need:
- Baby Dutch Yellow Potatoes
- Olive Oil
- Seasonings - Sea Salt, Black Pepper, Garlic Powder and Onion Powder
- Fresh Rosemary
*See recipe card for quantities*
Step-by-Step Instructions
- Step 1: Wash and cut potatoes into even sized pieces. Tip: Cut smaller potatoes in half and larger potatoes into fourths.
- Step 2: Remove rosemary leaves from the stems and rough chop.
- Step 3: In a large bowl, toss potatoes in olive oil, seasonings and rosemary.
- Step 4: Spread potatoes out evenly onto a cast iron skillet and bake at 350°F for 45 minutes.
Equipment and Supplies
- Flint and Flame Knives - These are my everyday knives that I love! Use code ChefTim40 for 40% off your set.
- 10 Inch Cast Iron Skillet - This Staub frying pan is easy to clean and doesn't require seasoning.
- Blazing Bella Olive Oil - Quality is key! And Blazing Bella has it nailed down. Try out their sample pack to test out their different olive oil flavors (lemon, garlic, strawberry..) or build your own box full of your favorites!
Substitutions and Additions
Make these potatoes the way you want them! Spice it up and swap out ingredients to satisfy your taste buds!
Herbs - Parsley, Basil, Thyme or Dill
Seasonings - Cayenne Pepper, Chili Flakes, Cumin or Smoked Paprika
Storage
Refrigerate the leftover roasted potatoes in an airtight container. Good for up to 4 days. Reheat in the oven or in an air fryer to bring the crispiness back to life.
More Oven Recipes
- Chocolate Chipless Cookies (Soft and Chewy)
- Skillet Mexican Beef and Rice
- Chicken Bacon Ranch Sliders
- Stuffed Garlic Bread (Crispy and Cheesy)
Video of Recipe
Recipe
Oven Roasted Rosemary Potatoes
Equipment
- Cast Iron Skillet or baking dish
- Oven
Ingredients
- 1½ lb Baby Dutch Yellow Potatoes
- ¼ Cup Olive Oil
- 2 Sprigs Rosemary or 2.5 tablespoon Fresh
- 1½ teaspoon Salt
- ¾ teaspoon Black Pepper
- ¾ teaspoon Garlic Powder
- ¾ teaspoon Onion Powder
Instructions
- Wash and cut potatoes into even sized pieces. Tip: Cut smaller potatoes in half and larger potatoes into fourths.
- Remove rosemary leaves from the stems and rough chop.
- In a large bowl, toss potatoes in olive oil, seasonings and rosemary.
- Spread potatoes out evenly onto a cast iron skillet and bake at 350°F for 45 minutes.
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