Rosemary Roasted Potatoes

Simple yet elegant, these delectable Rosemary Roasted Potatoes make the perfect side for chicken, ham, turkey, and roast beef. They bake up crisp with the fresh flavors of Parmesan cheese and rosemary. The prep time on these mouthwatering spuds is less than 10 minutes.

Enjoy this gluten-free and vegan friendly dish as a main meal.I love to serve them with Lemon Pepper Chicken and Ham Steak with Honey Mustard Glaze.

Are you a spud lover?  We are most definitely!  I would eat potatoes with every meal if I thought I could get away with it.  These delectable potatoes are stirred up in one big bowl.  Do you hate dishes?  Throw it all in a disposable seal bag, shake it, and then throw the bag away.  These babies really are ready in a snap! I picked up a bag of small red, yellow and purple potatoes, but you can make this recipe with just small red or yellow potatoes.

See how incredibly delicious these potatoes look? Wait till you taste them!! You will wonder how you made it this long without these in your life!

How do you make Rosemary Roasted Potatoes?

First, wash and dry your potatoes well.  Then cut the potatoes in half.  I like to do some of the larger ones lengthwise. As you cut them, throw them in a bowl or large Ziploc bag.  Add olive oil, garlic,  salt, pepper, freshly grated Parmesan cheese, and fresh snipped rosemary. Stir or shake to coat.  Spread them out in a single layer on a baking sheet or pan covered with parchment paper and bake for around 40 minutes or until golden brown and cooked through. Flip halfway through the cooking process so everything browns evenly.

Helpful tips for making Roasted Rosemary Potatoes

• Any type of new or baby potato will work for this recipe, like baby Yukon Gold potatoes, baby russet potatoes, baby red potatoes, and fingerlings. They have thinner, more tender skins than regular potatoes and are slightly more perishable, so they should be eaten within a few days.
• If at all possible, use fresh rosemary.  It is very fragrant, delicious, and well worth every penny!
• Use freshly grated Parmesan cheese, not the cheap stuff you buy in the canister.
• Fresh rosemary is so easy to snip using kitchen scissors.  Simply hold the sprig in one hand and snip the green needles with your other hand.
• Other fresh herbs to use include parsley, basil, or thyme.
• Line your baking sheet with parchment paper so your potatoes do not stick and they brown perfectly.
• Spread your potatoes with enough room for the heat of the oven to get between the potatoes and brown them really well.
• Other vegetables that work well with this recipe include brussels sprouts,  broccoli, and green beans. The cooking times will be shorter, so cook until crisp tender. 
• For best results, flip halfway through the cooking process so everything browns evenly.

More potato recipes to try

Rosemary Roasted Potatoes

New or baby potatoes tossed with olive oil, Parmesan and fresh rosemary then roasted to golden perfection.

5 from 6 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Calories: 256kcal

Author: Beth Pierce

Ingredients

• 1 1/2 lbs baby potatoes scrubbed dried and cut in half
• 3 tablespoons olive oil
• 3 cloves garlic minced
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmesan Cheese
• 1 tablespoon fresh snipped rosemary

Instructions

•  Preheat oven to 400 degrees.  Cover a large baking sheet with parchment paper.
• Add potatoes, olive oil, garlic, salt, pepper, freshly grated Parmesan cheese, and fresh snipped rosemary to a large bowl. Stir to coat.  Spread on the prepared baking sheet. Roast for 35-40 minutes or until golden brown and cooked through; flipping halfway through the cooking process.

Notes

• Any type of new or baby potato will work for this recipe, like baby Yukon Gold potatoes, baby russet potatoes, baby red potatoes, and fingerlings. They have thinner, more tender skins than regular potatoes and are slightly more perishable, so they should be eaten within a few days.
• If at all possible, use fresh rosemary.  It is very fragrant, delicious, and well worth every penny!
• Use freshly grated Parmesan cheese, not the cheap stuff you buy in the canister.
• Fresh rosemary is so easy to snip using kitchen scissors.  Simply hold the sprig in one hand and snip the green needles with your other hand.
• Other fresh herbs to use include parsley, basil, or thyme.
• Line your baking sheet with parchment paper so your potatoes do not stick and they brown perfectly.
• Spread your potatoes with enough room for the heat of the oven to get between the potatoes and brown them really well.
• Other vegetables that work well with this recipe include brussels sprouts,  broccoli, and green beans. The cooking times will be shorter, so cook until crisp tender.
• For best results, flip halfway through the cooking process so everything browns evenly.

Nutrition

Calories: 256kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 557mg | Potassium: 745mg | Fiber: 4g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 35mg | Calcium: 88mg | Iron: 2mg

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