Tender on the inside, crispy on the outside – these oven-roasted potatoes are one of the very best way to eat potatoes!

Rosemary roasted potatoes | Kitchen Treaty

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

– Sonia

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, Oven-Roasted Potatoes with Rosemary.

* Names have been changed to protect the rightfully insulted.

Rosemary roasted potatoes | Kitchen Treaty

About This Oven-Roasted Potatoes Recipe

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.

I cut them 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!

Here’s the recipe!

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Oven-Roasted Potato Wedges with Rosemary

Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Author: Kare
Yield: 4 servings
These oven-roasted potatoes tossed with rosemary and salt are about as easy as it gets!


  • 2 pounds small or medium Yukon Gold potatoes
  • 2 tablespoons olive oil
  • 1 heaping teaspoon fresh chopped or dried rosemary
  • 1 teaspoon kosher salt (plus more to taste)
  • Fresh ground pepper (if you like)


  • 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 a bit of pepper if desired. Toss until evenly distributed.
  • Lay the potatoes in a single layer on a cookie sheet with edges. Add a little more salt and pepper if you like.
  • 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.

Originally posted March 11, 2010. Updated January 25, 2020. 

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