GreenFillingBakery
I’m so excited to share these Rosemary Potatoes with you! They’re everything I want in a side dish – easy, delicious, and loved by my whole family.
Rosemary Potatoes
Crisp roasted potatoes with a fluffy center are one of my favourite ways to enjoy potatoes. Tossed with just olive oil, salt, pepper, and fresh rosemary before roasting, they turn out perfectly every time.
I serve these potatoes for breakfast, lunch, or dinner, and I usually double or triple the recipe to keep them in the refrigerator during the week for easy breakfasts.
Tossing the potatoes with fresh rosemary makes them just a little bit fancier without any real effort or extra time spent.
Roasted Rosemary Potatoes
I’ve found the key to perfect roasted potatoes is making sure that every bit of potato gets evenly coated with oil.
That’s why I take the extra step of putting the potatoes in a bowl and using my hands to toss them with the oil (versus drizzling the oil over the potatoes on the baking sheet).
It takes just a few seconds more and ensures that each and every bite of your roasted potatoes will be crispy, fluffy, and full of flavour.
The rosemary in this particular potato recipe is a delightful and aromatic touch.
If you do find yourself with leftovers, thankfully, they’re easy to store in the fridge and taste delicious cold or reheated the next day!
What’s your favourite way to prepare potatoes?
Rosemary Potatoes Recipe
- Preheat the oven to 425°F. Chop the potatoes into bite-size pieces and place them in a large bowl. Drizzle with olive oil and toss with your hands to coat thoroughly.
- Sprinkle generously with salt, pepper, and rosemary. Toss again to distribute the spices over all the pieces. Spread the potatoes across a well-oiled baking sheet.
- Roast for 35-40 minutes, stirring the potatoes and turning them over with a large spatula at last once halfway through. Potatoes are done when they are fork tender, golden brown, and slightly crisp on the edges.
