I’m Grace, the cook, the writer, and the soul behind Homely Tasty. Some of my best memories live in the smell of rosemary and garlic mingling in a hot oven. My nonna used to toss potatoes in olive oil and fresh herbs, humming while they sizzled and turned golden. Those moments taught me that the simplest recipes can carry the deepest comfort. Now, every time I make these Rosemary Infused Roast Potatoes, it feels like she’s right there beside me, reminding me that good food isn’t about perfection; it’s about love and intention.
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Why You’ll Love This Rosemary Roasted Potatoes Recipe
These roasted potatoes with rosemary are the ultimate side dish; crispy on the outside, tender inside, and full of rich herb flavor. You’ll love that they take just minutes to prep and pair beautifully with almost any main dish. The rosemary infuses the oil with a subtle aroma that transforms simple potatoes into a holiday-worthy dish. Plus, you can easily adapt the seasoning for your taste; more garlic for extra punch or a sprinkle of Parmesan for added indulgence.
Try these with Garlic Butter Turkey Tenderloin for the perfect meal pairing.
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Rosemary Infused Roast Potatoes
Crispy, golden roasted potatoes infused with fresh rosemary and garlic for the perfect side dish that pairs with any meal.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
2 lb Yukon Gold or baby potatoes, halved
2 tbsp fresh rosemary, chopped
3 garlic cloves, minced
3 tbsp olive oil
1 tsp sea salt
½ tsp cracked black pepper
Optional: 1 tbsp grated Parmesan, ½ tsp paprika, lemon zest
Instructions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix olive oil, rosemary, garlic, salt, and pepper.
3. Toss potatoes in the mixture until evenly coated.
4. Spread potatoes cut-side down on the baking sheet.
5. Roast for 25–30 minutes, flipping halfway through until golden and crisp.
6. Sprinkle with extra rosemary and sea salt before serving.
Notes
For extra crispiness, parboil potatoes for 5 minutes before roasting.
Best served immediately but can be reheated in the oven.
Pairs wonderfully with roast meats or vegetarian mains.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven-roasted
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (approx 220g)
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Ingredients
For a cozy family meal serving four, you’ll need:
| Ingredient | Quantity |
|---|---|
| Yukon Gold or baby potatoes | 2 pounds, halved |
| Fresh rosemary (or dried) | 2 tablespoons, chopped |
| Garlic cloves, minced | 3 cloves |
| Olive oil | 3 tablespoons |
| Sea salt | 1 teaspoon |
| Cracked black pepper | ½ teaspoon |
Optional add-ons: grated Parmesan, paprika, or lemon zest for brightness.
For a richer twist, try my Rosemary Garlic Mashed Potatoes.
How to Make the Perfect Rosemary Infused Roast Potatoes
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prep the potatoes: Wash and halve them, leaving the skins on for texture.
- Toss: In a bowl, mix olive oil, rosemary, minced garlic, salt, and pepper. Add the potatoes and toss until coated.
- Roast: Spread the potatoes cut side down on the sheet. Roast for 25–30 minutes, flipping halfway, until golden and crisp.
- Serve: Sprinkle with extra rosemary and sea salt while still hot.
They’re fantastic alongside roast chicken, steak, or even a holiday turkey.
For another festive potato idea, check out these Duchess Potatoes.
Tips and Variations
- Make ahead: Parboil your potatoes for 5 minutes before roasting to save time on busy days.
- Crispier finish: Roast on a preheated baking sheet and don’t overcrowd it, space means crispness!
- Flavor twist: Swap rosemary for thyme, add paprika for color, or drizzle with truffle oil before serving.
- Storage tip: Store leftovers in an airtight container; reheat in the oven to restore crispiness.
For more savory Holidays side inspiration, try my Bacon Brussels Sprouts.
Frequently Asked Questions
1. How long should I roast potatoes with rosemary?
At 425°F, roast them for 25–30 minutes, flipping once for even browning.
2. What potatoes are best for roasting?
Yukon Gold or red potatoes are best; they hold shape well and crisp beautifully.
3. Can I make rosemary roasted potatoes ahead of time?
Yes! You can parboil, cool, and refrigerate them, then roast before serving.
4. How do I make my roasted potatoes extra crispy?
Use a hot oven, don’t overcrowd your pan, and roast on the top rack.
If you love these, you’ll adore Roasted Sweet Potatoes too.
Final Thoughts
These Rosemary Infused Roast Potatoes are the kind of side dish that brings comfort to any table, whether it’s a quiet weeknight dinner or a festive holiday spread. They’re simple, rustic, and brimming with flavor. My nonna would approve. For a complete cozy meal, serve them with a juicy Thanksgiving Roast Turkey and let the aroma fill your kitchen with warmth.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
