Name: Roasted Rosemary Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1.5 pounds baby potatoes ((washed & halved)); 2 tablespoons olive oil; 1 tablespoon finely minced fresh rosemary; 2 teaspoons garlic powder; ½ teaspoon kosher salt; ½ teaspoon black pepper; 1 tablespoon finely chopped flat-leaf parsley ((optional garnish))

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Roasted Rosemary Potatoes are baked to golden brown crispy potato perfection on one sheet pan in the oven! Fragrant rosemary is the star of this perfect side dish along with dried seasonings, olive oil, and baby potatoes.

If you want more varieties of family favorite crispy roasted potatoes then be sure and try my Parmesan Roasted Potatoes, Roasted Red Potatoes, or Roasted Ranch Potatoes.

Serving dish of roasted potatoes with rosemary.

Oven Roasted Rosemary Potatoes Recipe

Crispy potatoes with fluffy & soft centers are my favorite way to enjoy potatoes. Fresh rosemary potatoes are a versatile dish that can be served with dinner or breakfast.

This delicious side dish is something that the whole family will love with its crispy golden brown exterior and soft potato center. If you’re a fan of rosemary then you will love this easy side dish that goes well with any dinner like Oven Baked Garlic Parmesan Chicken or Baked Caesar Chicken. Or try them alongside some seafood like this Air Fryer Lemon Garlic Salmon.

Potatoes with the top one having a bite taken out of it.

Simple Ingredients Needed For Crispy Rosemary Potatoes

Baby Potatoes : These are small baby-sized potatoes found by the other potatoes at the grocery store. They come in a netted bag weighing 1.5 pounds. Use red potatoes or Yukon gold potatoes in this recipe.
Olive Oil : I use extra virgin olive oil when making roasted potatoes. The olive oil helps crisp up the potatoes until they’re golden brown. I prefer the extra-virgin ‘light tasting’ because it does not have a heavy olive taste to it.
Fresh Rosemary : Mince this until very fine. If you’re wanting to use dried rosemary then you only need to use 1 teaspoon of it.
Garlic Powder
Kosher Salt & Black Pepper
Fresh Parsley: Use flat-leaf parsley that has been finely minced. This is an optional garnish for on top of the potatoes once they have baked; you can simply leave it off if wanted.

How To Make Rosemary Roasted Potatoes (Baby Potatoes or Fingerling Potatoes)

Preheat the oven to 425 degrees F. Prepare a baking sheet/sheet pan (12″x17″) by lining with parchment paper. Set aside.

In a large bowl, stir together the baby potatoes and olive oil until the potatoes are well coated. Add the fresh rosemary, garlic powder, kosher salt, and ground black pepper and stir to coat all the potatoes in the seasonings.

Arrange the seasoned potato chunks in a single layer on the prepared baking sheet. Making sure to not overcrowd the potatoes or have them overlapping.

Roast the potatoes for 30-40 minutes or until golden brown and fork tender. Flip the potatoes once or twice during the bake time to ensure even browning on all sides.

Once the potatoes are done, remove them from the oven and garnish them with the chopped parsley. Serve and enjoy!

How To Store Leftover Rosemary Roast Potatoes

Store any leftovers in the fridge, inside an airtight container, for up to 3 days. The potatoes will soften as they are kept in the fridge so warm them up in the microwave for a soft potato or use the air fryer to crisp them back up again.

Serving platter of potatoes with a serving spoon.

Are There Substitutions I Can Make?

Potatoes : Instead of baby potatoes you can use fingering potatoes or regular-sized potatoes (russet potatoes, red potatoes, or Yukon gold potatoes) that have been peeled and cut into large chunks (about the same size as the baby potatoes would be). You can peel off the bad parts so they’re half peeled and half not peeled, peel off all the skin, or just wash them well and leave all the skin on. Either way works fine.
Garlic : Fresh garlic can be used but I feel like it tends to burn in the oven which will give the potatoes a burnt garlic flavor. That is the reason the recipe calls for garlic powder.
Dried Seasonings : Add any additional dried seasonings that you prefer; oregano, basil, and thyme are al herbs that pair well with dry rosemary.
Rosemary : Instead of fresh rosemary try using 1 teaspoon dried rosemary.
Parsley : This is an optional garnish and if preferred, 1 teaspoon of dried parsley can be used instead.

Close up picture of the cooked baby potatoes

Tips For Preparing Perfect Roasted Potatoes (Rosemary Garlic Potatoes)

Single Layer When Baking : Make sure that the potatoes are not touching on the baking sheet. We want to roast and brown the potatoes not steam them. If needed, like if you’re making a double batch, use two baking sheets.
Turn The Potatoes During Bake Time : To ensure even cooking and a nice crispy brown crust on all sides, flip and turn the potatoes at least once during the bake time so all sides can get get that nice golden exterior.
Use Fresh Herbs : For the best taste make sure you are using fresh rosemary in this recipe. If needed, dried rosemary can work just fine but for best results I highly recommend using fresh rosemary that has been chopped finely.
Roasting Time : Because all ovens vary, it’s important to roast the potatoes until they are fork tender and have a nice golden brown crust on the exterior.
Parmesan Cheese : A great way to serve these potatoes is with some grated or shredded parmesan cheese over top. Add this right before serving as the parmesan cheese could burn in the oven.

More Side Dish Recipes To Try