Garlic Rosemary Roasted Potatoes with crispy outsides and fluffy only have a few minutes of prep but a ton of delicious, herbaceous flavor. These yummy golden potatoes the perfect side dish for busy weeknights or any special occasion.
The Crispy Side Dish on Level with Your Favorite Main Courses
These crispy rosemary potatoes have been a favorite of everyone I've served them to since I was a young newlywed!
The best roasted potatoes are simple to make yet add such huge flavor to your family dinner. And honestly, who can resist crispy, golden brown potatoes that are super fluffy on the inside?
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).
You gotta love a side dish that is a hit with the whole family. Let me tell you, Bear and Jon (his godbrother) would fight over these potatoes every single time. It's a simple recipe of spices, herbs, a little oil, and red potatoes, so easy to make, so a double batch is always on hand just in case.
Let me know how y'all like this recipe, and who loved it the most in your house.
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- The Crispy Side Dish on Level with Your Favorite Main Courses
- Why You'll Love this Recipe
- What Potatoes Make the Best Oven Roasted Potatoes
- How to Make Roast Rosemary Garlic Potatoes
- Variations and Substitutions
- Pro Tips
- What to Serve with Crispy Roasted Potatoes
- How to Store Leftovers and Reheating
- More Potato Recipes
- 📖 Recipe
Why You'll Love this Recipe
- Garlic and Rosemary Potatoes are Perfect Any Time - this is such a versatile side dish for a wide variety of reasons: an easy Easter brunch, Sunday dinner, or for the holidays!
- Soft on the Inside and Crispy on the Outside - Crispy potatoes are nothing if they aren't soft and delicious on the inside!
- Super Simple to Make - the best potatoes are the simple ones! No need to boil the potatoes or fuss with a ton of equipment.
What Potatoes Make the Best Oven Roasted Potatoes
For rosemary garlic roasted potatoes, we don't want to use Russet potatoes.
We're looking for baby potatoes that are soft and creamy in the center. I love red potatoes but yukon gold potatoes also work here. Fingerling potatoes also are fantastic.
A thin skinned small potato is the best for this application.
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- Baby Red Potatoes - these are thin skinned waxy potatoes 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. Dried rosemary and herbs are
- Garlic Powder -fresh garlic cloves will burn under the long, high heat of the oven. So I use garlic powder, it 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!
How to Make Roast Rosemary Garlic Potatoes
Step 1 | In a large bowl or gallon sized bag, toss the potatoes together all of the ingredients until they are well coated in seasoning and oil.
Step 2 | Transfer the potatoes to a large baking sheet in a single layer and roast the potatoes in the oven for an hour until nice and crispy.
Step 3 | Remove the potatoes from the oven and Place them in a serving dish and serve hot. Just look at how well seasoned and crispy those guys are!
Variations and Substitutions
- 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 dried rosemary instead of fresh if you don't have any.
- Use parchment paper on the baking sheet for easy clean up
- Don't use fresh garlic! It burns so easily under high heat, and burnt garlic is possibly the worst flavor ever.
- A cast iron skillet can be used instead of a baking dish.
What to Serve with Crispy Roasted Potatoes
How to Store Leftovers and Reheating
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.
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 boil potatoes 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!
Thin skinned, small or baby potatoes work best for this oven roasted potato recipe. Yukon gold potatoes, fingerling potatoes, and red potatoes are perfect!
More Potato Recipes
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Rosemary Garlic Roasted Potatoes
- 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
- 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.