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This Rosemary Roasted Potatoes recipe is one of the easiest and most versatile side dishes you can ever make using 7 simple ingredients! Rosemary-coated small potatoes oven-roasted until tender and creamy on the inside made even more flavorful mixed with caramelized garlic and shallots. They’re so delicious that you’ll want to make them again and again!
A Side Dish for all Occasion
This fuss-free, budget-friendly, and tasty side dish goes with anything! You can have it with your fried, grilled, or baked entrees on a simple weekday lunch or dinner, or serve it as part of your holiday feast to enjoy with your loved ones. This dish may look simple, but it tastes anything but boring and ordinary!
I’ve had my share of potatoes recipes; roasting them can possibly be one of the easiest ways to cook them. The key, however, is to make sure that you use the right ingredients to go with it! In this case, we used a mix of fresh and aromatic rosemary with garlic and shallots in olive oil to transform our humble small potatoes into a knock-out dish worthy of any occasion.
Reasons to love Rosemary Roasted Potatoes
- It is easy to prepare and results in perfectly roasted, delectable potatoes every time! You only have to do a little prep work before letting the oven do the rest.
- Only one bowl and a baking dish are needed for this recipe. That means less cleaning up afterward (always a plus!)
- Each serving costs approximately $1.75 only. Quite a deal for something so easy and tasty!
- Makes room for other dishes. This recipe frees up your stovetop and time to make your mains and dessert.
- You can easily double up the ingredients used to make a bigger batch when expecting a large number of guests.
- Lastly, this dish is quite versatile! You can use a bunch of other different ingredients that tickle your fancy.
Ingredients Used
- Small potatoes – also called new potatoes, baby potatoes, or marble potatoes. We used a variety of these in red, purple, and yellow. We loved how pretty they looked! They are thin-skinned with a crisp, waxy textured flesh that holds well when baked.
- Extra virgin olive oil – Any oil with a neutral flavor can be substituted for olive oil. You can also use vegan butter to make it richer.
- Garlic – there is nothing like roasted garlic to add a sweet yet savory pop of flavor to your dish.
- Shallots – a milder and sweeter version of onion that caramelizes much the same way. In case you don’t have this, yellow onions would be a good substitute.
- Rosemary – Nothing beats fresh herbs; therefore, fresh rosemary is the way to go. However, if using dried is more convenient, use the usual guideline of using ⅓ of the amount specified in the recipe. So, if we’re using 3 tablespoons fresh rosemary, we’ll only need 1 teaspoon of dried rosemary.
- Salt and Pepper to taste
How to Make Rosemary Roasted Potatoes
This is a quick and straightforward guide to make the best roasted potatoes using herbs and aromatics in a baking dish.
Preparations:
- Oven to be preheated to 350 degrees F.
- Use a fork to poke holes all over the potatoes.
Steps:
- Combine all ingredients in a large mixing bowl, making sure the potatoes are completely covered.
- Place the potatoes in a baking dish and bake for about 50 minutes, or until fork-tender.
Add-ons and Variations
- Sprinkle some chopped parsley or cilantro before serving to add a fresh taste and bright green color to your dish. If you are not a fan of rosemary, use your favorite herbs like oregano, thyme, or basil.
- Spices. The subtle earthiness and peppery taste from smoked paprika, turmeric, or cumin can definitely give our potatoes some intense flavor. For that extra kick, a dash of cayenne will do.
- Big potatoes. If you cannot find small potatoes, you can use medium to big ones and cut them into bite-sized pieces instead.
Tips when Making Rosemary Roasted Potatoes
- Use evenly-sized small potatoes as much as possible. If some are bigger than the others, cut them into halves. This ensures that they all roast evenly.
- An excellent tip to swiftly remove the rosemary leaves from the stalk is to insert the sprig’s top into a grater’s hole and pulling it through. All of the leaves and the stem will neatly separate.
- No need to peel the potatoes as they are thin and edible. This also ensures that you get to keep all the nutrients from these cute spuds.
- Use oil generously! Make sure that the potatoes are well coated with oil to help them roast beautifully without drying out.
- Use a baking dish with low sides. Or better yet, just use a metal baking sheet. High-sides can trap steam which will cause the potatoes to moisten and become soggy instead of crisp.
Storing Leftovers
Allow any leftover roasted rosemary potatoes to cool completely before storing them in an airtight container or resealable plastic bag. This will keep them fresh for 3 to 5 days in the fridge. When it’s time to reheat, you can use any standard cooking method, including the microwave, oven, or stovetop.
More Potato Recipes to Enjoy!
- Parsley Potatoes – Because we adore potatoes, we’ve created a light and zesty version that’s perfect as an appetizer or side dish for BBQ parties or simple lunch or dinner with friends and families.
- Patatas Bravas (Spanish Potatoes with Spicy Sauce) – A simple and crispy potato in a tomato-based dipping sauce is always a winner. It’s a popular Spanish dish that’s certain to be budget-friendly while also being flavorful. So hard to resist when added to the plate!
- Vegan Scalloped Potatoes – If you’re looking for a creamy and comforting side dish, then finding this recipe means you’ve hit the jackpot.
Photos by Alfonso Revilla
Rosemary Roasted Potatoes
Ingredients
- 1 pound small potatoes
- 3 Tablespoons extra virgin olive oil
- 5 cloves garlic minced
- 1 piece shallot thinly sliced
- 1 Tablespoon minced fresh rosemary about 3 sprigs
- Salt and Pepper to taste
Instructions
- Preheat the oven to 350 degrees F.
- Using a fork, poke holes throughout the potatoes.
- Mix all the ingredients in a bowl and make sure the potatoes are thoroughly coated.
- Pour everything into a baking dish and bake until the potatoes are tender - about 50 minutes.
Notes
- Use evenly-sized small potatoes as much as possible. If some are bigger than the others, cut them into halves. This ensures that they all roast evenly.
- An excellent tip to swiftly remove the rosemary leaves from the stalk is to insert the sprig’s top into a grater’s hole and pulling it through. All of the leaves and the stem will neatly separate.
- No need to peel the potatoes as they are thin and edible. This also ensures that you get to keep all the nutrients from these cute spuds.
- Use oil generously! Make sure that the potatoes are well coated with oil to help them roast beautifully without drying out.
- Use a baking dish with low sides. Or better yet, just use a metal baking sheet. High-sides can trap steam which will cause the potatoes to moisten and become soggy instead of crisp.
