Imagine potatoes that are perfectly crunchy on the outside and soft on the inside. To me, that is perfection.

We all should have a favorite potato recipe that has been gracing our table for a very long time, and we are never tired of it, quite the opposite.

Roasted Rosemary Potatoes

In our family, rosemary roasted potatoes are it. I have been making this recipe since my first cooking attempt.

It’s a fail-proof recipe with nothing to it.

I remember growing up on the few occasions we spent the holidays in Italy, and my aunts would make them. It was love at first bite.

As I never cooked when I was young by choice, this is the only dish that I showed some interest in and managed to ask how it was done.

You should have seen the puzzled face of my aunt as she knew I could burn water.

She obliged and shared it with me, and 45-plus years later, I still enjoy her recipe.

Perfectly cut potato chunks with one side nicely golden brown crisped to perfection. Inner soft. Perfect flavors with each bite.

In this Article

Why you will love these potatoes roasted?

  • You will only need four ingredients, which are pantry staples.
  • The oven does all the heavy baking, so you have more time to relax or prepare another dish.
  • Failproof dish that does not require you to turn at any given time during baking.
  • The best side dish to most meats, fish, poultry, or pork.
  • Kids and adults LOVE them.

Throughout the years, these roasted rosemary potatoes have replaced mashed potatoes at Thanksgiving.

Best potatoes for Roasting

The Yukon Gold potato is one of the favorite for roasting. Their skin is thin so if used unpeeled they cook fairly quickly.

Waxy enough to hold their shape.

Ingredients needed to make your roasted potatoes

Potatoes – Idaho or Russet. Choose potatoes with thick brown skin and no sign of green, which means they are not mature yet. Peel them and cut them into even 1-plus-inch cubes. My preference and used here, is Russet.

Olive oil – Light olive oil works wonders here, as my aunts used to do. A good vegetable oil or peanut oil can be used if you wish. Do not use Extra Virgin Olive Oil, as it will be too strong and overpower your potatoes.

Sea Salt – Be very generous with the salt as it creates a nice crust when baking. I love sea salt and only use it.

Rosemary – The herb of choice as it leaves a fragrant flavor to your potatoes and will not turn acidic or too intense when cooked. Using fresh but dry rosemary would work well with this recipe.

roasted rosemary potatoes

Equipment needed

I only recommend what I use and love

Potato peeler – gives you control on only removing the needed amount of skin from your potatoes.

Chef’s knife – to slice and cut your potatoes into cubes

Cutting board – wood is my favorite as the knife will not dull against it.

Baking sheet – Spread your potatoes and ensure they are not one on top of the other when placed on the baking sheet. This will allow better baking and crisping.

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roasted rosemary potatoes

Cooking tips and step-by-step instructions to prepare this wonderful Roasted Rosemary Potatoes recipe.

This is a very straightforward recipe and your oven will do all the work for you.

Prehat the oven and while it reaches the desired temeperature peel the potatoes and do the following:

  • Make sure that the potato chunks are all cut to the same size.
  • Remove the needle-like leaves from the stem by simply pinching your fingers on either side of its woody stem and slice them down the sprig, stripping off the leaveas.
  • Each small potato needs to be covered with oil. Mix the olive oil, rosemary, and potatoes in a bowl to facilitate this process and transfer it to the cookie sheet.
  • Once the rosemary potatoes are in the oven, please do NOT touch them. This is the secret to this straightforward dish. Once you turn them, the crispiness is removed as you stop cooking.
  • If you have an older oven, you may rotate the cookie sheet in the oven for even cooking.
  • Do not overcrowd the cookie sheet.
  • Be generous with the salt, fine sea salt is the best with this dish. The salt will melt and form a crisp crust over the potatoes.
Roasted Rosemary Potatoes

Storage and Reheating Leftovers

Potatoes as you know do not store well therefore I recommend storing no longer than a couple of days.

I suggest storing them in an airtight, sealed glass container once they are completely cooled off.

To reheat them, simply place them on a skillet with olive oil, and sautee over medium – low heat until warm through, a couple of minutes.

Frequently Asked Questions

What is the difference between roasting potatoes and baking potatoes

You can roast and bake a potato, but a roast potato aims to be crispy, while the baked potato aims to be softer.

Is it necessary to boil potatoes before roasting?

Boiling the potatoes for a very short time, parboil, will help to make sure that they get beautifully cruspy on the outside. This process also will shorten your roasting process.

Are all purpose potatoes good for roasting?

Yes, they sure as well as for frying, stewing, in soup or gratins such as gratin Dauphinois.

Products and Equipment used to make this recipe of potatoes

Roasted Rosemary Potatoes

5 from 7 votes
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Crispy and super delicious, they make the perfect side dish.


  • 4 Russet potatoes, peeled and cut into 1" cube
  • 4 tablespoons olive oil
  • rosemary, sprig
  • sea salt


  • Preheat oven to 375F degrees. Spread one tablespoon of the olive oil on a cookie sheet. Add the russet potatoes, rosemary, and olive oil in a bowl. Mix well to coat all the potato cubes.
  • Place the potatoes on the cookie sheet and sprinkle generously with the salt. Bake in the oven and cook for 30 minutes or until the potatoes have formed a nice crust on the bottom and are golden on top.


Calories: 247kcal | Carbohydrates: 26g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 879mg | Fiber: 5g | Vitamin C: 24.3mg | Calcium: 64mg | Iron: 7mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Originally published on November 4, 2020.