These garlic rosemary roasted potatoes are an easy, delicious side dish to make to go alongside so many meals. I love how soft they are on the inside and crispy on the outside they are!
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Perfect Rosemary Potato Wedges
There really isn’t a potato recipe that I don’t love. Truly! From this cheesy hashbrown casserole to our southern potato salad recipe, it’s hard to pick a favorite for me. These baked rosemary potatoes are definitely near the top of the list of my family’s most requested side dish recipes!
They’re always a big hit when I make them for guests too. I love that they look kind of fancy with the rosemary sprigs. I serve these potatoes with anything from simple burgers, steak, and grilled chicken to stuffed pork tenderloin and stuffed chicken breasts, you just can’t go wrong!
How to Cut Potato Wedges
- Slice each potato in half and place the flat side down on a cutting board.
- Then slice each in half lengthwise (not across the short side).
- Next, cut each of those quarters in half again for 8 wedges total.
- If your potatoes are extra large, you can cut these wedges in half again.
Roasted Potatoes with Rosemary Ingredients Notes
The complete list of ingredients with amounts are listed in the full recipe card below.
- Russet potatoes: I used russet potatoes in this recipe but you can also use Yukon gold potatoes, red potatoes, or baby potatoes too.
- All-purpose flour: If you need to keep them gluten free, you can use cornstarch or a gluten free one-to-one flour
- Olive oil : My favorite is extra virgin olive oil but you also can use melted coconut oil or butter, vegetable or canola oil.
- Fresh rosemary: You can leave the stems on and roughly chop the sprig as you can see in the picture. You can remove the leaves from the stem and/or finely them if you’d like. Fresh has the best flavor but a ½ teaspoon dried rosemary can be used.
- Garlic: I always like using fresh garlic. But you can also use minced garlic from a jar or swap it for one teaspoon of garlic powder. As always, you can use more or less garlic depending on your taste.
- Salt & pepper: to taste
Variations
1. Add extra herbs like fresh thyme or basil.
2.Make them spicy by adding a sprinkle of crushed red pepper flakes or cayenne pepper.
3. Add addition flavor like sliced red onion, shallots, or diced tomatoes. Toss on some chopped, raw bacon before placing in the oven.
4. Sprinkle with parmesan or Romano cheese after removing from the oven.
How to Make Rosemary Roasted Potatoes
Step 1 – Preheat the oven to 400° F
Step 2: Wash and cut the potatoes into long wedges. (see my notes above on cutting them). Pat the potato wedges dry with a paper towel and place them in a large tray or large bowl.
Step 3 -Sprinkle with the flour and toss to coat evenly. (I just use my hands). Tossing in flour creates a wonderful crispy outer layer during roasting.
Step 4 – Place the potatoes in a single layer on a rimmed baking sheet.
Step 5 – Drizzle olive oil over the potatoes, then add the rosemary, garlic, salt, and pepper and toss until everything is evenly coated in oil.
Step 6: Roast the potatoes for 40-45 minutes, flipping halfway through, until they’re golden brown and crispy.
Step 7: Remove from the oven and sprinkle with extra fresh rosemary or parsley before serving.
Tip
Check them after 30 minutes of cooking since cooking times my vary depending on the size you cut.
How to Store Leftovers
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: These potatoes can be frozen after roasting. Simply allow them to cool completely, then freeze in a single layer on a baking sheet before placing them to a freezer bag. They can be frozen for up to 3 months.
- Reheating: To keep them crispy, reheat them in the oven at 375° F for 10-15 minutes on a parchment paper lined baking sheet or in an air fryer at 350° F for 5 minutes or just until warmed through.
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Easy Rosemary Potatoes Recipe
Ingredients
- 2 pounds russet potatoes
- 2 tablespoon all-purpose flour or cornstarch for gluten-free
- 3-4 tablespoons olive oil
- 1 rosemary sprig diced or minced
- 4 garlic cloves chopped or minced
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 400° F
- Wash and cut the potatoes in long wedges. (see below for how to)2 pounds russet potatoes
- Pat the wedges dry with a paper towel and place them in a large tray or bowl.
- Sprinkle with the flour and toss to coat. (I just use my hands). Tossing in flour creates a wonderful crispy outer layer during roasting.2 tablespoon all-purpose flour
- Arrange potatoes in a single layer on a baking sheet.
- Drizzle the olive oil over top and add the rosemary leaves, chopped garlic, salt and pepper. If you are worried about the garlic burning, you can add it when you flip the potatoes after 20 minutes.3-4 tablespoons olive oil, 1 rosemary sprig, 4 garlic cloves, ½ teaspoon salt, ¼ teaspoon pepper
- Place in the oven and bake for 40-45 minutes, flipping the potatoes over at halfway through.
- Remove them from the oven and sprinkle with additional fresh rosemary before serving.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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