Roasted Rosemary Red Potatoes – Crispy, Golden and Bursting with Flavor
There’s something wonderfully comforting about a side of roasted potatoes—especially when they’re tossed with fragrant rosemary, garlic, and olive oil. This Roasted Rosemary Red Potatoes Recipe is simple to make, yet full of rustic, earthy flavor. The red potatoes crisp up beautifully on the outside while remaining tender and creamy on the inside, making them a perfect pairing for any main dish from roast chicken to grilled salmon.
Why You’ll Love These Roasted Red Potatoes
- Crispy edges, tender centers
- Infused with fresh rosemary and garlic
- Naturally gluten-free, vegetarian and vegan
- Simple ingredients, bold flavor
- Perfect for holidays or easy weeknight dinners
Serving Suggestions
These roasted rosemary red potatoes are incredibly versatile. Serve them with:
- Grilled steak or chicken for a hearty dinner
- Baked salmon or shrimp for a lighter, Mediterranean-style meal
- A vegetarian spread with roasted veggies and hummus
- Scrambled eggs and avocado for a savory weekend brunch
- A popular Thanksgiving side along turkey
Ingredients List:
- 5 red potatoes
- 1/3 Cup olive oil
- Fresh or dried rosemary
- Salt and pepper
Cooking Instructions:
- Preheat to 400 degrees Fahrenheit
- Throughly rinse and then dry the red potatoes.
- Cut them into 1/2 inch cubes or wedges.
- Spread cut potatoes evenly on a baking sheet.
- Drizzle with olive oil, sprinkle rosemary and sea salt.
- Bake for 20 minutes, and then use a spatula to flip them over.
- Put back in the over for another 15 minutes until potatoes start to brown evenly on all sides.
- Serve warm alongside your favorite protein.
Tips for Perfect Roasted Potatoes
- Don’t skip the preheating – A hot oven is key to crispy exteriors.
- Dry your potatoes well before roasting so they don’t steam.
- Use parchment paper to prevent sticking.
- Try variations like adding Parmesan cheese, smoked paprika, or lemon zest after roasting for a flavor twist.
Make-Ahead, Meal Prep and Storage
You can cut and season the potatoes a few hours ahead—just cover and refrigerate until you’re ready to roast. Leftovers store well in the fridge for 3–4 days. Reheat in the microwave, oven or air fryer for best texture.
Final Thoughts
This Roasted Rosemary Red Potatoes Recipe proves that the best dishes are often the simplest. With just a few pantry staples and one fresh herb, you can create a side dish that’s equal parts rustic and refined. Whether it’s Sunday dinner or a festive holiday meal, these potatoes will be a favorite at your table.
