Rosemary Roasted Potatoes
Rosemary Roasted Potatoes are an easy, delicious side dish that is perfect to pair with chicken, steak, or a roast! Great to serve on a weeknight and just as delicious for a Christmas dinner!
Rosemary roasted potatoes are delicious to eat and you won’t believe how good they make the house smell!
I’m all for a side dish that doubles as a holiday scent for your home.
We’ll give the potatoes a head start in a pot of boiling water with a little salt and a big splash of vinegar and then pop them in a bowl, toss them with fresh rosemary, garlic powder, onion powder, a splash of oil, and a bit of salt and pepper. And then just sit back as they roast.
Rosemary roasted potatoes with a homemade roast beef tenderloin or a whole roasted chicken would be the epitome of dinner perfection if you’re hosting a dinner party or planning your Christmas Eve meal or a fancy New Years Eve dinner.
Ingredients for rosemary roasted potatoes:
- Baby Red Potatoes: I like this recipe best with baby red potatoes, because they look great with the rosemary after they’re roasted. You can however use baby yukon golds or a medley of red, yellow, and purple potatoes. You could even use russet potatoes like I do for my garlicky extra crispy potato recipe. Basically, what I’m saying it that the type of potato you use is up to you!
- Apple Cider Vinegar: Vinegar plays a two part role in this recipe. The first is practical. It helps the potatoes to form a thin crust on the outside which will help the potatoes keep there shape and texture. The second is that it gives them a bit of flavor! These potatoes don’t taste like salt and vinegar potato chips or anything, but the vinegar does give them a unique hint of flavor that pairs beautifully with the fresh rosemary.
- Kosher Salt: We’ll use it twice. Once to season the potatoes while they boil and then again to season the potatoes before we put them in the oven to roast.
- Avocado Oil: You can also use ghee (clarified butter) or even olive oil for this recipe.
- Seasonings: I like to use a teaspoon of garlic powder and dash of onion powder to season the boiled potatoes with before they go into the oven.
- Fresh Rosemary: Remove the rosemary from the stem, give them a rough chop and toss them with the potatoes when I season them. This really makes the whole house smell so, so good! If you aren’t a fan of rosemary, you can use other herbs as well. Chopped thyme would make an excellent substitute here.
How to make the best rosemary roasted potatoes:
- Prep first. Start by placing a rack in the center of the oven and preheat the oven to 450ºF. You want to spray or brush a large baking sheet with cooking spray as well; set this aside for now.
- Parboil the potatoes until fork tender. Add water to a large stock pot and bring the water to a boil. Season with the apple cider vinegar and the kosher salt. Allow the water to come to boil, then add the potatoes and boil them for 8-10 minutes or until a knife pierces through the potatoes with just a tiny bit of resistance. Carefully drain the potatoes in a colander and allow the potatoes to sit undisturbed for roughly 10 minutes. Make sure you don’t rinse the potatoes! You want the salt and vinegar flavor to stay in tact.
- Toss them in flavor. Add the potatoes to a bowl, toss with more kosher salt, oil, garlic powder, onion powder, minced rosemary, and whole rosemary stems for more aroma! Once combined, dump the baby potatoes onto the prepared baking sheet.
- Roast to perfection! Distribute the potatoes out on the baking sheet so that they are in a single layer and not crowded in one spot. Roast until they’re crispy and golden. Flip them around the halfway mark so that they brown evenly. Serve with your favorite main course.
Recommended kitchen equipment for this recipe:
- Large Pot: Used to boil the potatoes.
- Colander: We’ll drain and let the potatoes air dry in the colander for about 10 minutes so that most of the moisture on the surface of the potatoes evaporates.
- Large bowl: You’ll need a large bowl to toss the potatoes in oil, season them with garlic and onion powder, and the chopped rosemary.
- Baking Sheet: You’ll want to use a large, 13×18 baking sheet. Even though it’s going to look like you used a sheet pan that’s too large, you want there to be adequate space between the potato pieces. The most air that circulates the crisper the potatoes will have a chance of becoming!
If you like this potato recipe, you might also like:
- How to Make The Perfect Baked Potatoes
- Twice Baked Potato Casserole
- Cheesy Scalloped Potatoes
- Creamy Asiago Roasted Garlic Mashed Potatoes
- Loaded Mashed Potato Balls
- 1½ pounds baby red potatoes or baby yukon golds, cut in half
- ½ cup apple cider vinegar
- kosher salt + black pepper
- 3 tablespoons avocado oil (ghee or high heat oil)
- 1 tablespoon fresh rosemary, minced (plus 2-3 stems)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- PREP: Add 6 cups water to a large pot and bring to a boil. Position a rack in the center of the oven and preheat the oven to 450ºF. Spray a large rimmed baking sheet with cooking spray; set aside.
- PARBOIL: When the water is boiling, add the cider vinegar and 2 teaspoons kosher salt. Bring the pot back to a boil. Then add the potatoes and cook for 8-10 minutes or until *just* tender. Test by piercing with a paring knife for doneness. Carefully drain the potatoes in a colander, but DO NOT RINSE. Allow the potatoes to sit for 10 minutes and dry out.
- TOSS: In a large bowl, toss the potatoes with ¾ teaspoon kosher salt, a big pinch of black pepper, oil, garlic powder, onion powder, minced rosemary, and whole rosemary stems until all the potatoes are evenly coated.
- ROAST: Spread the potatoes out on the baking sheet so they are all in a single layer, tucking the large rosemary sticks under a few pieces of potatoes. Roast for 30-40 minutes, flipping them halfway through until the potatoes are golden and crispy. Discard the large rosemary stems and serve with your favorite main dish!