When I read the first version of this recipe, I was skeptical. First of all, the temperature seemed much too high. And the cook time?! Roasted potatoes need to cook that long? But it turns out the cooking instructions were pretty close to correct. I had to make some slight changes. You’re going to love these Rosemary Potatoes.
They’re easy. Seriously. Cut some potatoes. Toss them. Cook them. Done. That’s it.
Roasted potatoes (especially with rosemary) taste great and are versatile! I eat them with sour cream. Husband smothers butter on them. I’m working on a non-rosemary version to eat with morning eggs. I’ve served them as a side dish with “Tuscan Pork Loin,” “Holiday Pork Chops,” fish, and more.
They’re the perfect combination of browned, crispy, salty outside and soft, tender inside.
Another reason I love this recipe is that we have a problem with side dishes in this house. It’s embarrassing for a food blogger, but we mostly eat boxed sides. So I was thrilled to find a side dish that is homemade but doesn’t take an hour of prep and cooking to make!
Rosemary Roasted Potatoes
- Mise en place! Pre-heat oven to 425°.
- Cut potatoes in approximately 1" chunks (I usually quarter or sixth the potato, depending upon size). Press out excess moisture*.
- Toss potatoes with oil, rosemary, and salt. Spread out on a baking sheet*.
- Bake for 45 minutes to 1 hour, stirring every 15 minutes, until golden/crisp on outside and tender on the inside.