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This Rosemary Roasted Potatoes recipe is one of the easiest and most versatile side dishes, made with 7 simple ingredients! Small potatoes are tossed with fresh rosemary, garlic, and shallots, then roasted in the oven until tender and creamy on the inside. They’re so delicious that you’ll want to make them again and again, right next to a holiday main like my easy vegan lentil loaf.
Table of Contents
- Why You’ll Love This Garlic and Rosemary Roasted Potatoes Recipe
- Ingredients for Garlic Roasted Potatoes with Rosemary
- How to Make Rosemary Potatoes in the Oven
- Add-ins and Variations
- Toni’s Recipe Tips for Making Garlic and Rosemary Roasted Potatoes
- Serving Suggestions for Roasted Potatoes with Rosemary
- Storage Instructions for Garlic Rosemary Roasted Potatoes
- Rosemary Roasted Potatoes FAQs
- More Delicious Potato Side Dishes
- Rosemary Roasted Potatoes Recipe
Why You’ll Love This Garlic and Rosemary Roasted Potatoes Recipe
This dish may look simple, but it tastes anything but ordinary. A mix of fresh and aromatic rosemary with garlic and shallots in olive oil transforms humble small potatoes into a knock-out dish worthy of any occasion. And this fuss-free, budget-friendly, and tasty side dish goes with anything! Plus, this roasted potatoes with rosemary recipe is versatile with lots of room for adapting. Whether you call them rosemary roast potatoes or roasted rosemary potatoes, they’re a simple side for Christmas dinner, New Year’s, or any weeknight.
Even better, it uses only one bowl and a baking dish, which means less clean up afterwards! And you can easily double up the ingredients to make a bigger batch when expecting a large number of guests. Because, believe me, these addictive potatoes will fly out of your serving dish!
If garlic is your favorite part, my garlic roasted baby potatoes lean all the way into it, and my crispy smashed potatoes are great when you want extra crunch.
Ingredients for Garlic Roasted Potatoes with Rosemary
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
- Small potatoes: Also called new potatoes, baby potatoes, or marble potatoes. I used a variety of these in red, purple, and yellow because of how pretty they looked, but all red potatoes or all gold potatoes work too. 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, follow the guideline of using ⅓ of the amount specified in the recipe. Since this recipe uses 1 Tablespoon of fresh rosemary, you’ll need about 1 teaspoon of dried rosemary.
- Salt and Pepper: To taste.
How to Make Rosemary Potatoes in the Oven
This is a quick and straightforward guide to making the best roasted potatoes with herbs and aromatics in a baking dish. The potatoes bake at 350 degrees F (175 degrees C) for about 50 minutes, until fork-tender. You’ll find the full amounts and instructions in the recipe card below.
Step 1: First, preheat the oven to 350 degrees F (175 degrees C). Meanwhile, use a fork to poke holes all over the potatoes.
Step 2: Next, combine all ingredients in a large mixing bowl, making sure the potatoes are completely covered.
Step 3: Finally, place the rosemary potatoes in a baking dish and bake for about 50 minutes, or until fork-tender.
Add-ins and Variations
- Different herbs: Sprinkle some chopped parsley or cilantro before serving to add a fresh taste and a pop of green 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 these potatoes some intense flavor. For that extra kick, a dash of cayenne will do.
- Larger potatoes: If you cannot find small potatoes, you can use medium to big ones and cut them into bite-sized pieces instead.
Toni’s Recipe Tips for Making Garlic and Rosemary Roasted Potatoes
- Evenly sized 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.
- Remove rosemary leaves easily: 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.
- Skip peeling potatoes: No need to peel the potatoes, as the skins 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.
- Select your pan: 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.
Serving Suggestions for Roasted Potatoes with Rosemary
These roasted potatoes with rosemary and garlic are a great side for just about any meal, from a simple picnic to a fancy dinner party or Holiday feast!
- Picnic/BBQ Favs: Be a hit at the picnic with grilled tofu steaks, BBQ tempeh, kabobs, or one of many delicious burger options.
- Dinner Mains: Serve alongside baked mac and cheese, lentil sloppy joes, sandwiches, or lentil loaf for everyday family dinners.
- Kid-Friendly Meals: Kids can’t resist the creamy potatoes paired with tofu fried chicken, quinoa tater tots, and breaded tofu sticks.
- Fancier Dinners: Make classic vegan dinners to serve at get togethers or special events, like eggplant pasta, stuffed peppers, sticky tempeh sticks, or pan-fried garlic tofu.
- Other Sides: Serve alongside other crowd-pleasing sides, like sauteed asparagus, strawberry kale salad, Greek cucumber salad, mixed bean salad, spinach pasta salad, or baked beans.
- More Veg: Roasted veggies taste great together! Try these potatoes with Brussels sprouts, parsnips, cherry tomatoes, or even okra!
Storage Instructions for Garlic Rosemary Roasted Potatoes
Fridge: Allow any leftover garlic roasted 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.
Reheat: When it’s time to reheat, you can use any standard cooking method, including the microwave, oven, or stovetop.
Rosemary Roasted Potatoes FAQs
Bake them for about 50 minutes at 350 degrees F (175 degrees C), until a fork slides easily into the potatoes. If some potatoes are bigger than others, cut those in half so everything roasts evenly.
Small, thin-skinned potatoes work best, like baby potatoes, new potatoes, or marble potatoes. I used a mix of red, purple, and yellow. If you only have larger potatoes, cut them into bite-sized pieces.
Yes. Roast them, let them cool completely, and store them in an airtight container in the fridge for 3 to 5 days. When you’re ready to eat, reheat them in the oven, microwave, or on the stovetop.
Use a baking dish with low sides, or a metal baking sheet, since high sides trap steam and make the potatoes soft. Coating the potatoes well with oil also helps them roast instead of drying out.
More Delicious Potato Side Dishes
Vegan Side Dishes
Crispy Roasted Purple Potatoes Recipe
Vegan Appetizers
Crispy Garlic Baked Potato Wedges (+ Air Fryer Method)
Vegan Lunches
Vegan Potato Latkes
Vegan Side Dishes
Crispy Smashed Potatoes
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Rosemary Roasted Potatoes
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Ingredients
- 1 pound small potatoes
- 3 Tablespoons (45 ml) extra virgin olive oil
- 5 cloves garlic minced
- 1 shallot thinly sliced
- 1 Tablespoon (15 ml) minced fresh rosemary about 3 sprigs
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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 in half so they all roast evenly.
- To remove rosemary leaves quickly, push the top of the sprig into one of the holes of a grater and pull it through. The leaves and the stem will neatly separate.
- No need to peel the potatoes, since the skins are thin and edible.
- Make sure 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, a metal baking sheet. High sides can trap steam, which makes the potatoes soggy instead of crisp.
- Thank you to Jake for developing this recipe.
