Name: Rosemary Potatoes
Prep time: 10 min
Cook time: 35 min
Ingredients: 2 lbs potatoes (I prefer Yukon Gold); 1 tablespoon olive oil; 2 tablespoons fresh rosemary; 1 teaspoon salt; 2 cloves of garlic

Jump to Recipe Print Recipe

These crispy roasted rosemary potatoes make such a great side dish for almost any meal! They’re incredibly easy to make and they are packed with flavor.

Why This Recipe Works

I really love crispy potatoes. I mean who doesn’t, right?

The recipe couldn’t be much easier and it’s super versatile. I make these garlic rosemary potatoes almost every week.

They’re great with roasted vegetables or with my baked tofu sticks or vegan chicken nuggets. Besides, they’re super delicious with a big green salad and vegan sour cream. For a festive occasion, I like to serve them with my vegan meatloaf or my lentil loaf.

You can cut them in any shape you like. Usually, I prefer to cut the potatoes into wedges but you could also cut them into cubes. Just keep in mind that you will have to adjust the baking time if you decide to cut them into a smaller size.

For the marinade, I used a simple combination of olive oil, fresh rosemary, garlic, and salt. It’s so easy and packed with flavor!

What Goes Into This Recipe

Garlic
Rosemary – use fresh rosemary for ultimate flavor.
Olive Oil – I usually use extra virgin olive oil. It has the best flavor.
Salt – I recommend sea salt.
Potatoes – I like Yukon Gold potatoes. They hold their shape very well and at the same time the inside is very creamy and buttery.

How To Make This Recipe

1. Step: Preheat your oven to 400 °F. Prepare the potatoes: rinse them under cool water and brush them with a vegetable brush if necessary. Leave the skin on and cut them into wedges. Make sure they roughly have the same size.

2. Step: Make the marinade. Roughly chop the fresh rosemary and place it in a small bowl together with the minced garlic, salt, and olive oil. Stir well.

3. Step: Place the potatoes in a large bowl and toss with the marinade.

4. Step: Line a baking tray with parchment paper and place the potatoes on top.

5. Step: Bake the potatoes for 30 minutes until crispy on the outside and tender on the inside. Then increase the temperature to 450 °F and turn on the grill function for extra crispiness. Be careful as the potatoes burn very easily with this setting. So stay close by and take them out of the oven once the crispiness is to your personal liking.

Recipe Notes

Make sure each potato has about the same size to ensure they all have the same baking time.
Every oven is a bit different, so make sure to check the potatoes towards the end of the baking time. Besides, larger wedges take a bit longer. Adjust the baking time to your personal liking.

Frequently Asked Questions

What Kind of Potatoes Should I Use?

I like to use Yukon Gold potatoes. They have the perfect amount of waxiness and starchiness for roasted potatoes.

They’re waxy enough to hold their shape and the inside is soft and creamy. Smaller potatoes are also great for roasted potatoes.

Can I Also Use Dried Rosemary?

I definitely prefer to use fresh rosemary for this recipe. But if you don’t have it at home, you could also replace it with dried rosemary.

How Can I Reheat Leftover Roasted Potatoes?

To reheat them, just place them on a baking tray lined with parchment paper and cover it with aluminum foil. Reheat them for 10-15 minutes until heated through (at 400 °F).

Related Recipes

I Love To Hear From You!

I hope you like these rosemary potatoes as much as we do around here.

If you give it a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!

Sina