Rosemary Roasted Potatoes
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!
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