These Garlic Rosemary Roasted Potatoes only have a few minutes of prep but a ton of delicious, crispy flavor. They're the perfect side dish for busy weeknights or any special occasion.
These crispy roasted potatoes have been a favorite of everyone I've served them to since I was young.
They've accompanied Thanksgiving and Christmas dinner with slices of prime rib, roasted chicken for sunday suppers before church (our old church in Florida had service at 6:30!), even the hearty main dishes of Tia Carla, my husband's godbrother's mom (does that make her his godmother? I don't know how all that works).
Let me tell you, Bear and Jon (his godbrother) would fight over these potatoes every single time.
These are the best roasted potatoes you'll eat. It's a simple recipe of spices, herbs, a little oil, and red potatoes and it's fantastic for this time of year, the holidays always can use potatoes in as many forms as possible in my opinion. And honestly, who can resist crispy, golden brown potatoes?
No need to boil the potatoes or fuss with a ton of equipment. These are the best because they are so simple to make, yet have such huge flavor.
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Ingredients
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
Red Potatoes - these are waxy potatoes with thin skins so they roast up with a crispy exterior and a creamy interior.
olive oil and vegetable oil - the olive oil brings flavor, but the vegetable oil has a higher smoke point so the olive oil won't burn.
Red Pepper Flakes and Paprika - gives a little spice to the potatoes. If you aren't a spice person, omit the red pepper flakes.
Fresh Herbs - I always use a ton of fresh rosemary and fresh parsley in this, they're absolutely delish. But for the holidays I also add sage, oregano, and thyme.
Garlic Powder -fresh garlic cloves will burn under the long, high heat of the oven. garlic powder gives plenty of flavor without the risk of burning (and less prep!)
Kosher salt and black pepper.
Lemon Zest - I love the bright, fresh flavor of lemon in any recipe. But I will say it can be optional if you don't have any on you.
Instructions
Step 1 | In a large bowl or gallon sized bag, toss together all of the ingredients until the potatoes are well-coated in seasoning and oil.
Step 2 | Place the potatoes in a single layer on a baking sheet and roast for an hour until golden brown and crispy.
Step 3 | Place the potatoes in a serving dish and serve hot. Just look at how well seasoned and crispy those guys are!
Variations
If you can't get your hands on any fresh herbs, a little italian seasoning and dried rosemary won't hurt. Just use about a tablespoon of dried herbs, they're more potent than fresh ones.
Sprinkle on some parmesan cheese before serving for a little extra decadence.
You can use baby potatoes, yukon gold potatoes, or fingerling potatoes for this recipe. Just don't use russet.
Substitute your favorite herb for the rosemary if you aren't fond of it. I love oregano or thyme as a replacement.
Use parchment paper on the baking sheet for easy clean up.
Serve with
These crispy roasted potatoes go so well with many other side dishes, like slow cooked green beans and crispy roasted brussels sprouts.
They also are so delicious with a good Sunday roast beef, roasted chicken, or easy salmon dinner.
Storage and Reheating Instructions
Store the potatoes in an airtight container in the fridge for up to 4 days.
To reheat, put them back on a baking sheet covered with foil in a 400 degree F oven for 5-10 minutes, until warmed through, then remove the foil for a couple of minute to get the exteriors nice and crispy.
Frequently Asked Questions
I like to do the bag technique (place the raw potatoes in the zip top bag with the herbs and oil) and keep it in the fridge overnight. Then I'll bake them the next day with no prep time at all!
Nope, I never do for this recipe. For other potatoes with tougher exteriors it definitely can be.
If you find the potatoes stick to your baking sheet, use parchment paper to line the baking tray. They won't stick to the parchment!
More Delicious Potato Dishes
- Crispy Garlic Smashed Potatoes
- Roasted Garlic Mashed Potatoes
- Old Fashioned Southern Candied Yams
- Potatoes au Gratin
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📖 Recipe
Rosemary Garlic Roasted Potatoes
These Garlic Rosemary Roasted Potatoes only have a few minutes of prep but a ton of delicious, crispy flavor. They're the perfect side dish for busy weeknights or any special occasion.
Ingredients
- 3 pounds red potatoes, scrubbed and quartered
- 4 tablespoons light olive oil or vegetable oil
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoon garlic powder
- 2 teaspoon fresh parsley, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- ½ teaspoon paprika
- Zest of 1 lemon, grated
- ½ teaspoon red pepper flakes
Instructions
- Preheat oven to 400 degrees F.
- Dump the quartered red potatoes into a gallon-sized zip-top bag (or into a large mixing bowl) then add the rest of the ingredients into the bag. Zip the bag up and massage the potatoes well to coat them in the oil and herbs, or mix them in the bowl with a wooden spoon until all potatoes are coated.
- Place the potatoes on the baking sheet in one layer, then roast in the preheated oven for 50-55 minutes, or until potatoes are deeply golden brown and have stopped 'screaming'.
- Pull out of oven and transfer to a serving dish. Serve hot.
Notes
Storage and Reheating Instructions
Store the potatoes in an airtight container in the fridge for up to 4 days.
To reheat, put them back on a baking sheet covered with foil in a 400 degree F oven for 5-10 minutes, until warmed through, then remove the foil for a couple of minute to get the exteriors nice and crispy.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 234Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 336mgCarbohydrates: 35gFiber: 4gSugar: 3gProtein: 4g
All nutrition facts are estimations. Please see a physician for any health-related inquiries.
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.
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