Back-to-school nights call for fast, filling dinners that everyone loves. These rosemary roasted potatoes are the perfect answer to your busiest evenings. They offer a satisfying crunch with a soft, pillowy center. You only need a few simple pantry staples to get started.
I love how this dish makes the whole house smell amazing. The scent of fresh herbs and garlic is so welcoming. It is a reliable side that pairs with almost any main course. Your family will enjoy the fresh, earthy flavors in every single bite.
Why This Recipe Is a Winner
These potatoes are perfect for cozy fall weeknights when you want comfort. They require very little active work from you. You simply toss them together and let the oven do the rest. This recipe delivers restaurant-quality crispiness right in your own kitchen.
This dish is also a great choice for holiday gatherings. It is naturally vegan and gluten-free for your guests. You can easily double the batch to feed a larger crowd. It is a budget-friendly option that feels fancy enough for a celebration.
Simple Cooking Method
Making this side dish is incredibly straightforward and stress-free. You just need to chop your potatoes into even pieces. Tossing them in a bowl ensures every cube gets coated well. Even if you are a beginner, you can master this easy roasting technique. The consistent heat creates that beautiful golden color you crave.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Using fresh rosemary makes a huge difference in the final taste.
- 2 lbs Yukon Gold potatoes, cut into 1-inch pieces
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh rosemary, finely chopped
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 0.5 tsp freshly ground black pepper
Step-by-Step Directions
- Preheat oven to 400°F (204°C).
- In a large mixing bowl, toss the potato pieces with olive oil, rosemary, garlic, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on a large rimmed baking sheet.
- Roast for 45 minutes, turning the potatoes with a spatula every 15 minutes to ensure even browning.
- Remove from oven when golden brown and tender, then serve immediately.
Best Ways to Enjoy It
Serve these warm alongside a juicy roasted chicken or grilled steak. They also taste wonderful with a simple pan-seared salmon. For a lighter meal, pair them with a crisp green salad. Set the table and enjoy a quiet, satisfying dinner with your family. These potatoes are the ultimate soul-warming comfort food for any night.
Storage & Reheating
Store any leftover potatoes in an airtight container for three days. Keep them in the refrigerator to maintain their quality. To get that crunch back, reheat them in a 350°F oven for ten minutes. Avoid using the microwave as it can make them feel soft. They are just as delicious the next day for a quick lunch.
Tips for Best Results
- Dry the potatoes thoroughly after washing to ensure they get crispy.
- Don’t skip the step of turning the potatoes every fifteen minutes.
- Avoid crowding the baking sheet so the potatoes can roast properly.
- Use Yukon Gold potatoes for the best creamy and fluffy texture.
- For Thanksgiving, double the recipe to satisfy all your hungry guests.
- Chop the garlic very finely so it sticks to the potato cubes.
- Add a tiny pinch of sea salt right before serving for extra pop.
Ways to Switch It Up
- Swap the rosemary for fresh thyme for a slightly sweeter herb flavor.
- Use sweet potatoes for a colorful and nutritious seasonal variation.
- Add a sprinkle of smoked paprika for a hint of woody heat.
- Toss with nutritional yeast for a cheesy, dairy-free flavor profile.
- Add sliced onions to the pan for extra sweetness and texture.
Common Questions
Can I make these ahead of time?
You can chop the potatoes and toss them in oil earlier in the day. However, for the best texture, you should roast them right before serving. This keeps the exterior perfectly crispy and fresh.
Do I need to peel the potatoes?
There is no need to peel Yukon Gold potatoes for this recipe. The skins are very thin and add a lovely rustic texture. Just give them a good scrub before you start chopping.
How do I know when they are done?
The potatoes should look deep golden brown on several sides. You can test them with a fork to ensure they are tender inside. They should feel light and crispy when you move them.
I hope these rosemary roasted potatoes bring a little warmth to your table tonight. They are such a simple way to make a weeknight meal feel special. Happy cooking!
— Alex
Ingredients
- 2 lbs Yukon Gold potatoes, cut into 1-inch pieces
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh rosemary, finely chopped
- 3 cloves garlic , minced
- 1 tsp kosher salt
- 0.5 tsp freshly ground black pepper
Instructions
- Preheat oven to 400°F (204°C).
- In a large mixing bowl, toss the potato pieces with olive oil, rosemary, garlic, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on a large rimmed baking sheet.
- Roast for 45 minutes, turning the potatoes with a spatula every 15 minutes to ensure even browning.
- Remove from oven when golden brown and tender, then serve immediately.
