Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

These rosemary roasted potatoes are one of my go-to side dishes. They’re crispy on the outside, soft on the inside, and full of flavor with just a handful of simple ingredients. Perfect for weeknight dinners, holidays, or honestly anytime you need an easy side that everyone will eat.

The trick here is parboiling the potatoes first—it makes all the difference for that perfect texture.

Ingredients

  • Baby yellow potatoes (cut into quarters)
  • Olive oil
  • Salt
  • Pepper
  • Fresh rosemary, chopped

Directions

  1. Preheat your oven to 350°F.
  2. Cut the baby potatoes into quarters.
  3. Parboil the potatoes in a pot of water until they are just fork-tender.
  4. Drain well and transfer to a bowl.
  5. Drizzle with olive oil—just enough to coat all the potatoes without making them greasy.
  6. Add a generous amount of salt, pepper, and chopped fresh rosemary. Toss everything together until evenly coated.
  7. Spread the potatoes out on a baking sheet in a single layer.
  8. Bake for about 45 minutes, flipping halfway through, until golden and crispy.

Tips

  • Don’t skip flipping them halfway—it helps get that even crisp on all sides.
  • If you want extra crispiness, spread them out so they’re not touching too much.
  • You can add garlic or a sprinkle of parmesan at the end for even more flavor.