Simple Roasted Potatoes with Rosemary Recipe

Busy cooks love roasted potatoes. These crispy potatoes would be my lifelong side dish. Everyone likes them and they match everything!  

– 3 lbs potatoes, use any type except russet potatoes, which are too starchy. I like to use smaller red, white, or yellow new potatoes. – 3 Tbsp olive oil (a little bit more is ok as well) – 1 1/2 tsp coarse salt (more to taste) – 6 sprigs rosemary (about 1 ounce) – fresh cracked black pepper, optional



Heat oven to 425F and line baking pans with parchment or silicone. Wash and dry potatoes well. Cut them into 2-inch pieces or wedges.

Step 1

Step 2

sliced potatoes for roasting Mix the potatoes with olive oil and salt and use your hands to coat all surfaces. turning potatoes in oil

Step 3

Spread potatoes evenly in one layer on the pans. Avoid overcrowding pans or the potatoes will steam instead than crisp. 

Step 4

Arrange the potato chunks cut-side down on the pan. Put a few rosemary sprigs per pan. A baking sheet with potatoes and rosemary.

Step 5

Roast for 1–1 hour and 10 minutes, flipping or stirring twice to ensure equal browning. Cutting potatoes into smaller or larger pieces affects cooking time.

Step 6

Baking sheet-roasted potatoes. After baking, discard the rosemary sprigs. Season to taste and serve with fresh rosemary. Use extra salt and fresh cracked pepper if desired.  

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