My rosemary potatoes are roasted to crisp, golden perfection, and kissed with olive oil, sea salt and garlic. Easy to prepare, they’re a delectably savory and mouthwatering roasted potato side dish to serve alongside of roasted chicken, grilled steak, or even fish!
Rosemary Potatoes, for When Life Gives You Rosemary
For many years now, we’ve had a beautiful little rosemary bush in our backyard that so generously keeps giving of itself.
Incredibly hearty, this precious little shrub grows wildly and gifts us with an abundance of fresh, fragrant rosemary to use in many delicious recipes—more rosemary than we can possibly ever use! 😉
A member of the mint family, fresh rosemary is an earthy, woody and highly aromatic herb which brings some savory vibrance to many different kinds of meats, dressings, sauces and even some desserts.
And because rosemary and roasted potatoes are quite the perfect food match, I’d have to say that my favorite way to use rosemary is in preparing simple rosemary potatoes.
Roasted to golden-brown perfection with a crisp skin, and kissed with good olive oil, some sea salt, and hint of garlic, these rosemary potatoes are a terrific accompaniment for either a casual weeknight meal or a more “special occasion” type of dinner.
How to Make Roasted Potatoes Even Better with Rosemary
To prepare oven roasted potatoes with rosemary, you can use pretty much use any kind of potato you like. I use tiny fingerling potatoes for my recipe here, as I’m personally a big fan of those little finger-shaped golden potatoes because of their buttery flavor and texture.
I also like the rustic look of fingerling potatoes with their beautifully “gnarled” shape, and they roast up quickly in a hot oven with just a hint of olive oil, some sea salt and cracked black pepper!
The best time to add most of the flavor to these rosemary potatoes is after the fingerling potatoes have roasted to perfection in a cozy oven, while they’re still nice and hot. This is when I toss them with a touch of garlic, a tiny hint of lemon zest, and that fresh, fragrant rosemary.
For the rosemary, I simply tear off some of the needles from a little branch, chop those up finely, then add them to the potatoes.
Here’s a quick overview of how I prepare my rosemary potatoes: (or just jump to the full recipe)
- While waiting for the oven to get nice and hot (400°), I line my baking sheet with some parchment paper.
- To add a hint of seasoning to my fingerling potatoes, I drizzle just a little olive oil over them and toss with some sea salt and black pepper; then, I roast them until golden-brown and tender, about 35 minutes.
- While the potatoes roast in the oven, I press my clove of garlic through the garlic press, grate up a small whisper of lemon zest, then chop up my fresh rosemary leaves and parsley, and set those aside
- Then, I toss the freshly-roasted potatoes with the seasonings, sprinkle over a bit more salt and pepper if needed, and serve hot.
by Ingrid Beer
Yield: Serves 6
Nutrition Info: 173 calories
Prep Time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
• 2 pounds tiny fingerling potatoes (or regular-size fingerlings), cut in half length-wise
• Olive oil
• Sea salt
• Cracked black pepper
• 1 clove garlic, pressed through garlic press
• 2 teaspoons finely chopped fresh rosemary leaves, plus a small sprig or two for garnish
• 1 teaspoon chopped parsley
• 1/2 teaspoon lemon zest
– Preheat the oven to 400°, and line a baking sheet with parchment paper.
– In a large bowl, toss the potatoes with about 1 tablespoon of the olive oil, and a couple of good pinches of the sea salt and cracked pepper; turn out onto the baking sheet and roast for about 35 minutes, or until easily pierced with a paring knife. (If using a different or bigger potato, cut it into small cubes, and allow for a few extra minutes of roasting.)
– Once the potatoes are roasted, sprinkle over the pressed garlic clove along with the chopped rosemary leaves, the parsley and the lemon zest, and gently/carefully toss with a spoon to combine the potatoes with these seasonings; check to see if any additional sea salt/black pepper is needed.
– Spoon the rosemary potatoes onto a serving platter or into a bowl, garnish with a small decorative sprig of rosemary or two, and serve while hot.
Tips & Tidbits for my Rosemary Potatoes:
- Fingerling potatoes, or other tasty varieties: While I opt for tiny, yellow fingerlings here, other great options for potatoes are round baby potatoes, red waxy potatoes, or Yukon gold potatoes. Russets can be a bit too starchy for this preparation, while the waxy-style potatoes yield a more buttery flavor.
- Fresh rosemary is best: Rosemary is one of those herbs that is abundant all year, and the flavor of the fresh is much more pleasing than the dried. However, in a pinch, you can certainly use dried rosemary, just use less of that than you would the fresh.
- Sea salt, for extra savory flavor: Sea salt and roasted potatoes are really nice together, as sea salt brings a touch more savory flavor. But if you don’t have sea salt in your pantry, use kosher salt or regular table salt.