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Roasted Russet Potatoes

These Roasted Russet Potatoes are so flavorful and will go with so many meals! A super easy, hearty side everyone will love!
Course side
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Soaking 1 hour
Total Time 1 hour 30 minutes
Servings 6 People, as a side
Calories 136kcal
Author Taylor Kiser


  • 1 1/2 Lbs Russet potatoes, cut into 3/4 inch cubes
  • 2 Tbsp Olive oil
  • 2 tsp Dried rosemary (not fresh)
  • 1 Tbsp Fresh garlic, minced
  • 1 1/2 tsp Salt
  • 1/2 tsp Dried Thyme (not fresh)
  • 1/2 tsp Paprika
  • 1 Tbsp Fresh parsley, minced


  • Heat your oven to 425 Degrees F
  • OPTIONAL BUT RECOMMENDED STEP: Soak the potatoes in cold water for 1 hour. Then, drain and throughly pat dry with a paper towel.
  • Toss the potatoes with the oil.
  • Using the bottom of a hard glass cup break down the rosemary * and toss into the bowl with all the other ingredients (except the parsley.) Toss to coat well.
  • Spread onto a large, rimmed baking sheet, making sure to leave some room between the potatoes.
  • Bake for 10 minutes. Stir and then bake another 10-15 minutes until soft and golden.
  • Toss with the fresh parsley and DEVOUR!



*You do not HAVE to break down the rosemary. We just didn't like biting into big chunks of dried rosemary leaves and thought breaking it down was more pleasant to eat!


Calories: 136kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 588mg | Potassium: 492mg | Fiber: 2g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg