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+ servings
rosemary potatoes in parchment paper with a small bowl of yogurt dip on the side

Rosemary Potatoes

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. 
Course Main Dish
Cuisine American
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2 servings
Calories 69kcal
Author Sina


  • 2 lbs potatoes I prefer Yukon Gold
  • 1 tablespoon olive oil
  • 2 tablespoons fresh rosemary
  • 1 teaspoon salt
  • 2 cloves of garlic


  • 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. 
  • 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. 
  • Place the potatoes in a large bowl and toss with the marinade. 
  • Line a baking tray with parchment paper and place the potatoes on top.
  • Bake the potatoes for 30 minutes until crispy on the outside and tender on the inside. Then increase the temperature to 450° 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. 


  • 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. 


Calories: 69kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 1164mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg