With the earthy flavor of rosemary, these crispy roasted potatoes will have your dinner guests lining up for seconds!
Everyone goes on and on about French fries these days. Sure, they’re crispy and salty and extremely “moreish,” but lately, I’ve been craving potatoes that aren’t fried. Baked, mashed, sautéed, and roasted potatoes truly center the celebrated tuber in a way that salty French fries don’t.
When I don’t know what to do with a vegetable, my first instinct is to roast it. Roasting is simply tossing chunks of a vegetable (or the entire vegetable) in oil and seasonings, then baking it in the oven at a high temperature until it browns nicely. Roasting improves virtually any vegetable flavor, and potatoes happen to be my favorite veggie to roast.
This recipe for rosemary-roasted potatoes is simple, classic, and easy to follow. Rosemary is a vibrant herb addition to roasted potatoes and complements the earthy flavors of the tubers. If you don’t believe that a roasted tater can steal the show, prepare to be convinced!
Are Rosemary-Roasted Potatoes Healthy?
Potatoes are especially high in potassium and vitamin C. They’re low in fat, too, so they’re quite healthy (unless you deep-fry them, of course). The only extra fat in this recipe is in the olive oil, which is considered a healthy fat source. Overall, this recipe is free of added sugar, gluten, animal products, and dairy, making it suitable for most dietary needs. That said, I’d steer clear of roasted potatoes if you’re on a keto diet; there’s simply no way around the carb content of potatoes.
Roast The Perfect Potato
Roasted potatoes have the potential to be the shining star of your next dinner plate, with a crisp, browned exterior and a pillowy interior—as long as you roast them correctly.
First, it’s important to scrub your potatoes with a vegetable brush, then dry them well. Next, cut your potatoes into similar bite-sized chunks, then dry them again! Potatoes will release water when cut, so dab off as much moisture as possible with a kitchen towel. Dry potatoes mean a beautifully browned outer layer!
Then, when coating them in oil and seasonings, make sure to toss them in a bowl instead of just drizzling oil and seasonings over the top. This ensures all sides are covered and will lead to the tender inside and crispy skin we’re craving.
How Do I Store Leftovers?
Leftovers can be stored in the fridge for up to 1 week. Or, you can freeze leftovers in freezer-safe bags for up to 3 months. Thaw in the fridge overnight before reheating. To reheat, pop in the oven at 350°F for 15-20 minutes.
Serving Suggestions
The great thing about these potatoes is they are fantastic for breakfast, lunch, or dinner. For breakfast, I enjoy serving these taters with an Air-Fryer Omelette or crowned with a gooey sunny-side-up fried egg.
At lunchtime, nothing satisfies me better than a bowl of these potatoes with a little melted cheddar and a spoonful of sour cream over the top. Or, serve these potatoes as a lunch side with a Healthy Chicken Cobb Salad, an Italian Salad, or a fruity Winter Salad.
For dinner, Easy Homemade Sweet Potato Veggie Burgers make a great addition to the potato party! Whichever you choose, these golden brown nuggets will complement any dish with garden-fresh warmth.
Ingredients
- 8 medium red potatoes chopped into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh rosemary minced
Instructions
- Preheat your oven to 425°F.
- In a large bowl, toss the chopped potatoes with olive oil until they are evenly coated.
- Season the potatoes with sea salt, black pepper, and minced rosemary, ensuring even coverage.
- Spread the seasoned potatoes in a single layer on a baking sheet.
- Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the potatoes are tender, golden brown, and crisp on the edges.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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