BAKED ROSEMARY POTATOES

Golden, crispy-on-the-outside and fluffy-on-the-inside, these rosemary potatoes are one of those “Nonna made a little side dish… and it stole the whole meal” recipes.

They’re rustic, simple, and packed with that unmistakable Italian aroma from fresh rosemary and olive oil.

Perfect next to roast chicken, steak, sausages, or even a fried egg for brunch.

DOWNLOAD PDF WITH BAKED ROSEMARY POTATOES HERE:

BakedRosemaryPotatoes

Cooking Times

• Prep time: 10 minutes

• Cook time: 35–45 minutes

• Total time: 45–55 minutes

• Servings: 4

Ingredients

• 2 lb Yukon Gold potatoes (or russet), cut into 1-inch chunks

• 3 Tbsp extra-virgin olive oil

• 1 1/2 tsp kosher salt (plus more to finish, optional)

• 1/2 tsp black pepper

• 1 1/2 tsp chopped fresh rosemary (or 1 tsp dried)

• 1/2 tsp garlic powder (or 2 cloves garlic, minced)

• 1/2 tsp paprika (optional, for extra color)

• 1 Tbsp chopped fresh parsley (optional, for serving)

• Fresh rosemary sprig, for garnish (optional)

Instructions

1. Preheat the oven.
   Set oven to 425°F. Place a large sheet pan inside while it heats (this helps crisp the potatoes).

2. Prep the potatoes.
   Cut potatoes into 1-inch chunks. If you want extra crispiness, rinse briefly to remove excess starch, then dry very well with a towel.

3. Season.
   In a large bowl, toss potatoes with olive oil, salt, pepper, rosemary, garlic powder, and paprika (if using). Mix until every piece is coated.

4. Roast.
   Carefully remove the hot sheet pan and spread potatoes out in a single layer (don’t overcrowd).
   Roast 35–45 minutes, flipping once around the 20-minute mark, until deep golden with browned edges.

5. Finish and serve.
   Taste and add a pinch more salt if needed. Toss with parsley and add a small rosemary sprig for a restaurant-style finish. Serve hot.

Tips & Tricks

• Dry potatoes = crispy potatoes. Moisture is the enemy of crunch.

• Don’t crowd the pan. Use two pans if needed—steam makes them soft.

• Extra crispy method: Parboil chunks 8 minutes in salted water, drain, shake in the pot to rough up edges, then roast.

• Rosemary tip: Fresh rosemary gives the best aroma; chop it fine so it coats evenly.

• Air fryer option: Cook at 400°F for 18–22 minutes, shaking halfway.

Nutritional Facts (Estimated, per serving)

• Calories: 260

• Carbs: 35 g

• Protein: 4 g

• Fat: 12 g

• Saturated Fat: 2 g

• Fiber: 4 g

• Sugars: 2 g

• Sodium: 650 mg

(Values vary based on potato size and exact oil/salt used.)

BAKED ROSEMARY POTATOES

Crispy golden edges, fluffy centers, and that rosemary-olive oil magic in every bite. Simple, authentic, and totally addictive.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Appetizer

Cuisine Italian

Servings 4

Notes

Ingredients 

• 2 lb Yukon Gold potatoes (or russet), cut into 1-inch chunks
• 3 Tbsp extra-virgin olive oil
• 1 1/2 tsp kosher salt (plus more to finish, optional)
• 1/2 tsp black pepper
• 1 1/2 tsp chopped fresh rosemary (or 1 tsp dried)
• 1/2 tsp garlic powder (or 2 cloves garlic, minced)
• 1/2 tsp paprika (optional, for extra color)
• 1 Tbsp chopped fresh parsley (optional, for serving)
• Fresh rosemary sprig, for garnish (optional)

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Instructions

1. Preheat the oven.
   Set oven to 425°F. Place a large sheet pan inside while it heats (this helps crisp the potatoes).
2. Prep the potatoes.
   Cut potatoes into 1-inch chunks. If you want extra crispiness, rinse briefly to remove excess starch, then dry very well with a towel.
3. Season.
   In a large bowl, toss potatoes with olive oil, salt, pepper, rosemary, garlic powder, and paprika (if using). Mix until every piece is coated.
4. Roast.
   Carefully remove the hot sheet pan and spread potatoes out in a single layer (don’t overcrowd).
   Roast 35–45 minutes, flipping once around the 20-minute mark, until deep golden with browned edges.
5. Finish and serve.
   Taste and add a pinch more salt if needed. Toss with parsley and add a small rosemary sprig for a restaurant-style finish. Serve hot.

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