For roasted potatoes that are golden and crispy on the outside and perfectly fluffy inside, you must try these Rosemary Roasted Potatoes!

Are these oven roasted potatoes a French fry? Are they a roasted potato? Or are they the perfect hybrid of both?! You know the answer – I mean, just look at these delicious little wedges:

Rosemary Roasted Potatoes with ketchup and a green and white gingham napkin

Yep, you NEED these crispy oven roasted potato wedges in your life. Add rosemary and kosher salt, and the deal is sealed.

Table of Contents

The Story Behind the Recipe

When I was, oh, 16 or so, I heard a man wisely say to someone who was bemoaning a horrible photo of themselves: “You take a picture of a potato, you get a potato.” I have no idea why I stored that little nugget away, but a few months later when my high school friend Rik* got her senior photos back and was going on about how bad they were, I pulled it out of my hat. “You take a picture of a potato, you get a potato!”

I know how it sounds. But I swear I didn’t mean it like that. For one, Rik was, and still is, absolutely beautiful. Her photos were, in fact, terrific. I swear, in my 16 year old mind, it was more like, “Rad dude! I get to whip out that little gem of wisdom!”

Anyway, Rik, I’m still sorry!

But today, I actually did take a picture of a potato. And I got a potato. And I ate a potato. And it was a delicious potato.

Specifically, these Roasted Rosemary Potatoes.

* Names have been changed to protect the rightfully insulted.

Rosemary Roasted Potatoes on a baking sheet with a wooden spoon

Why You’ll Love Rosemary Roasted Potatoes

  • Perfect for any meal – Make these roasted potatoes for breakfast, as a side for lunch, or to go along with dinner. They make an excellent snack, too!
  • SO easy – Just wash your potatoes, cut them into wedges, toss with olive oil and rosemary, and throw them in the oven! Within the hour, these crispy roasted potatoes will be the result. Yessss.

Readers say …
“I make these potatoes pretty frequently and they are delicious.”

– Sonia
Ingredients for Rosemary Roasted Potatoes

Rosemary Potatoes Ingredients

  • Yukon gold potatoes – For these little numbers, I prefer to start with Yukon Golds. They don’t get all mushy, I don’t have to peel them, and they have such a buttery, wonderful flavor. But any potato will do. Really.
  • Olive oil – Your favorite brand, for fruity-savory flavor and crisp golden edges.
  • Rosemary – Often with rosemary recipes, I hold back a little, because rosemary can be potent! But for these rosemary potatoes, I like to go all out with a heaping teaspoon of the stuff. Fresh is best imo, but dried will work well too (and in fact, what I used when I made the batch that I photographed!) If you have whole dried rosemary, I suggest giving it a quick crumble in your hands to help make it smaller and release some of those flavorful oils.
  • Kosher salt – I like coarse kosher salt for my rosemary potatoes, but use any salt you want! Sometimes a finer sea salt is great for the roasting then I love to finish with some coarse flaky salt like Maldon.
  • Black pepper – I love freshly ground black pepper vs. pre-ground. The fruity flavor is so good with that touch of heat.

Adaptation/Variation

  • Use a different herb – Thyme and oregano are also delicious, or use a seasoning mix like Herbes de Provence or Italian seasoning mix.
  • Add garlic powder for garlic rosemary roasted potatoes – Sprinkle in a teaspoon of garlic powder for delicious garlic
A fork stuck into a wedge of Rosemary Roasted Potatoes

How to Make Them

  1. Scrub and dry your potatoes, then cut them into wedges. Just cut them in half, then quarters, then cut each quarter in to three wedges. Add the potato wedges to a bowl.
  2. Toss with the olive oil, rosemary, salt, and pepper, making sure the potatoes are well-coated.
  3. Spread them out on a baking sheet, making sure not to overcrowd them.
  4. Place in the oven and bake until golden brown outside and fluffy inside. I like to flip them over around the halfway mark to make sure they get nice and crispy-brown on most sides.
Rosemary Roasted Potatoes - raw potatoes tossed in oil, salt, and rosemary
Rosemary Roasted Potatoes on a pan, ready to roast
Top view of Rosemary Roasted Potatoes

How to Get Crispy Roasted Potatoes

  • Toss well with oil to make sure every last bit of potato is covered.
  • The most important top for the crispiest roasted potatoes is to make sure you don’t crowd the pan. Make sure each potato wedge gets some space around it, otherwise if they’re too close together, they’ll do more steaming than roasting.
  • Flip once during roasting to make sure each side gets as crispy and browned as possible.

Potato Dipping Recommendations

  • Can’t go wrong with the tomato-y classic, ketchup.
  • If you’re in Europe or just wish you were, you could try mayo. Don’t knock it ’til you try it!
  • Fry sauce – a mix of 2 parts mayo to 1 part ketchup. Delicious!
  • How about some homemade thousand island? It’s so good.
  • Homemade Tartar Sauce. Oh my gosh, so good.
  • BBQ sauce! Tangy, spicy, a little sweet – yum.
  • Gravy – yep, some people like to dip their potatoes in gravy! This easy vegetarian gravy recipe is perfect. If you want to go full Canadian, transform these potato wedges into poutine by adding cheese curds THEN drizzling with gravy.
A cup of ketchup with a Rosemary Roasted Potatoes dipped in it

So go ahead, cut some potatoes into wedges, toss them with olive oil, rosemary, and kosher salt, and roast them in the oven. Sound easy? That’s cuz it is. This is pretty simple, straightforward stuff. You take a picture of a potato, you get a potato, and it’s a delicious potato!

Rosemary Roasted Potatoes with ketchup
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Rosemary Roasted Potatoes

Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Author: Kare
Yield: 8 servings
Golden on the outside, fluffy inside, and tossed with rosemary and kosher salt. The easiest oven-roasted potatoes recipe that works for weeknight dinners or just an easy delicious snack. This simple oven-roasting method delivers perfectly crispy edges for the BEST rosemary roasted potatoes!
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Ingredients

  • 2 pounds small or medium Yukon Gold potatoes (can sub red potatoes or peeled Russet potatoes)
  • 2 tablespoons olive oil
  • 1 heaping teaspoon fresh chopped or dried rosemary
  • 1 teaspoon kosher salt (+ more to taste)
  • 1/4 teaspoon freshly ground black pepper (+ more to taste)

Instructions

  • Preheat oven to 375 degrees Fahrenheit.
  • Wash the potatoes well, cutting out any blemishes.
  • Cut each potato in half lengthwise, then cut each half into three wedges.
  • Place the potato wedges in a large bowl, drizzle on the olive oil, add the rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper (optional). Toss until evenly distributed.
  • Lay the potatoes in a single layer on a cookie sheet with edges.
  • Place in the oven and bake for about 40 minutes, until most of them are turning golden brown. I like to take a peek and flip 'em over and around at about the 20 and 30 minute marks. Helps make sure they get brown on most sides.
  • Let cool for about 5 minutes. Taste and add additional salt and pepper if desired. Serve.

Notes

Adaptations/Variations

  • Use a different herb – Thyme and oregano are also delicious, or use a seasoning mix like Herbes de Provence or Italian seasoning mix.
  • Add garlic powder for garlic rosemary roasted potatoes – Sprinkle in a teaspoon of garlic powder for delicious garlic

Nutrition Facts

Serving: 6wedges, Calories: 118kcal, Carbohydrates: 20g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Sodium: 298mg, Potassium: 478mg, Fiber: 3g, Sugar: 1g, Vitamin A: 3IU, Vitamin C: 22mg, Calcium: 14mg, Iron: 1mg

Frequently Asked Questions

What potatoes are best for roasted potatoes?

Yukon Gold potatoes are my favorite for roasting because they turn creamy inside and crisp up beautifully on the outside. Plus, so need to peel and they taste so buttery! Red potatoes also work well. Russets will crisp nicely too, but I recommend peeling them first, and they’re a bit more delicate.

Why aren’t my roasted potatoes getting crispy?

The most common culprit is crowding the pan. When potatoes are packed too closely together, they steam instead of roast. Spread them out in a single layer so the hot air can circulate around them for golden, crispy edges.

Do you need to boil potatoes before roasting?

Not for this recipe. Some roasted potato recipes call for parboiling first, but it isn’t necessary here. Cutting the potatoes into evenly sized pieces and roasting them in a hot oven gives you great texture without the extra step.

Can I use dried rosemary instead of fresh?

Yes. Fresh rosemary has the best flavor, but dried rosemary works well too.

Can I make roasted potatoes ahead of time?

Roasted potatoes are best right out of the oven when the edges are crisp. If you need to make them ahead, reheat them on a sheet pan in a hot oven (around 375°F) for 5-10 minutes to bring back some of that crispiness.

More Potato Recipes

Originally posted March 11, 2010. Updated January 25, 2020 and March 9, 2026.

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