If you’re searching for the ultimate crowd-pleaser side dish, look no further than Crispy Rosemary Potatoes. Picture perfectly golden, tender potatoes infused with aromatic rosemary and a hint of garlic—each bite is a little taste of comfort, crispiness, and pure potato magic. Whether you’re laid-back brunching or gathering for a family dinner, these roasted spuds steal the spotlight every single time, and you’ll find yourself coming back for “just one more” again and again.
Ingredients You’ll Need
The beauty of Crispy Rosemary Potatoes lies in their simplicity; each ingredient plays a starring role, from the creamy baby potatoes to the punchy rosemary. Together, they create delightful textures and flavors that are impossible to resist.
- Baby potatoes: Their thin skins and tender centers cook up beautifully for the crispiest finish—Yukon Gold or red potatoes are fantastic choices.
- Olive oil: The key to that irresistible golden crunch; gives the potatoes their gorgeous color and helps the herbs stick.
- Fresh rosemary: Finely chopped for maximum flavor; this fragrant herb transforms the potatoes from basic to unforgettable.
- Garlic powder: Adds a gentle, even garlic flavor without the risk of burning in the oven.
- Salt: Enhances all the earthy and herbal notes—don’t be shy!
- Black pepper: A little bit of heat balances the aromatic rosemary and brings everything together.
- Grated Parmesan cheese (optional): Sprinkled on at the end for a kick of salty, savory oomph that makes this dish totally addictive.
How to Make Crispy Rosemary Potatoes
Step 1: Prep and Preheat
Set the stage for crispy perfection by preheating your oven to 425°F (220°C). This high heat is what turns simple potatoes into golden crispy bites, so don’t rush this step! While the oven heats, line a baking sheet with parchment paper or give it a light coat of oil to ensure effortless potato removal and easy cleanup later.
Step 2: Season the Potatoes
In a spacious mixing bowl, toss your halved baby potatoes with olive oil, rosemary, garlic powder, salt, and black pepper. Get in there with clean hands or use a big spoon—just make sure each potato is glossy and flecked with herbs. This blanket of seasoning lays the foundation for all those savory flavors.
Step 3: Arrange and Roast
Spread the seasoned potatoes out on your prepared baking sheet, making sure to place them cut-side down. This little trick maximizes surface contact for maximum crunch. Leave some room between each piece to let the hot air circulate—crowding can lead to steaming instead of crisping. Slide them into the oven and let them roast for 25–30 minutes, until their undersides turn brilliantly golden brown.
Step 4: Finish for Extra Crispiness
If you’re craving that extra bit of crunch, turn on your broiler for the last 2–3 minutes. Keep a close eye—they can go from crispy to scorched in seconds, but this step crisps up any lingering soft spots and gives the potatoes a photo-worthy finish.
Step 5: Sprinkle and Serve
As soon as you pull the tray from the oven, shower the potatoes with grated Parmesan cheese if you like. The residual heat will gently melt the cheese without losing that signature crispiness. Pile the Crispy Rosemary Potatoes onto a serving platter and get ready for the compliments!
How to Serve Crispy Rosemary Potatoes
Garnishes
A final flourish of chopped fresh rosemary or a light dusting of extra Parmesan can turn your Crispy Rosemary Potatoes into an eye-catching centerpiece. For a bright touch, add a scattering of fresh parsley or a squeeze of lemon juice for a pop of acidity that lifts the flavors beautifully.
Side Dishes
These potatoes are total chameleons—they pair just as happily with a succulent roast chicken as they do with seared salmon, juicy steak, or a hearty veggie frittata for brunch. Don’t be afraid to use them as a swoon-worthy base for poached eggs or alongside a crisp green salad to round out any meal.
Creative Ways to Present
Show off your Crispy Rosemary Potatoes in a rustic wooden bowl or on a colorful platter for a family-style vibe. You can even thread them onto skewers as fun party bites, or serve them in individual ramekins with a dollop of herbed sour cream or aioli for dipping—guaranteed to impress at any gathering.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), store your Crispy Rosemary Potatoes in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to three days and can be quickly revived with a quick reheating.
Freezing
While fresh is always best for that unmatched crunch, you can freeze Crispy Rosemary Potatoes if needed. Spread cooled potatoes out on a baking sheet, freeze until solid, then move to a freezer bag or airtight container for up to two months. Just keep in mind they may lose a bit of their signature crispiness after thawing.
Reheating
To bring back the magic, reheat Crispy Rosemary Potatoes in a hot oven (400°F/200°C) for about 10 minutes—this restores their crisp edges far better than microwaving, which tends to soften them. You can also pop them in an air fryer for a few minutes for maximum crunch!
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut larger potatoes (like Yukon Gold or red potatoes) into bite-sized chunks. Smaller pieces offer even more crispy edges, which is always a win in my book.
Can I use dried rosemary instead of fresh?
You can! Dried rosemary is quite potent, so use about 1 teaspoon instead of a full tablespoon. Crushing it slightly in your hands before adding releases even more fragrance and flavor.
How do I make these potatoes even crispier?
For maximum crunch, be sure to spread the potatoes out well, cut side down, and roast at a high temperature. Broiling for the final minutes gives them an extra crispy finish, and using convection bake if your oven allows is another handy trick.
Is this recipe gluten-free and vegetarian?
Yes, Crispy Rosemary Potatoes are naturally gluten-free and vegetarian, making them a wonderful side option for nearly any dietary preference. Just double-check your Parmesan if you want the dish to stay strictly vegetarian.
Can I prepare the potatoes in advance?
You can prep the potatoes and toss them with seasoning up to a day ahead. When ready to serve, simply roast as usual—freshly roasted potatoes always taste best.
Final Thoughts
I hope you’re as excited as I am to make Crispy Rosemary Potatoes part of your regular kitchen line-up. They’re endlessly versatile, unfussily delicious, and sure to become the dish everyone asks for again and again—happy roasting!
Print
Crispy Rosemary Potatoes Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
These Crispy Rosemary Potatoes are a delicious side dish featuring baby potatoes roasted to golden perfection with fragrant rosemary and garlic. A sprinkle of Parmesan adds a savory finish.
Ingredients
Baby Potatoes:
- 2 pounds baby potatoes (halved)
Seasoning:
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary (finely chopped)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: 1 tablespoon grated Parmesan cheese for garnish
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Toss potatoes: In a large mixing bowl, toss the halved baby potatoes with olive oil, rosemary, garlic powder, salt, and pepper until evenly coated.
- Roast: Spread the potatoes cut side down on a baking sheet lined with parchment paper or lightly greased. Roast for 25–30 minutes or until golden brown and crispy.
- Broil: For extra crispiness, broil for the last 2–3 minutes, watching closely.
- Finish: Remove from oven and sprinkle with Parmesan cheese if desired. Serve hot.
Notes
- Yukon Gold or red potatoes work well.
- You can use dried rosemary but reduce the amount to 1 teaspoon.
- Pair with roasted meats or eggs for a delicious brunch option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
