These oven-roasted rosemary potatoes are so easy to make. They are crispy on the outside, buttery soft on the inside, and make a great dinner or breakfast side dish or breakfast potatoes.
Mr. K loves ordering breakfast potatoes when we go out for brunch. One of my favorite versions has been the crispy rosemary potatoes served at The Mission. We’ve recently become obsessed with Dutch yellow potatoes. They last longer than Russet potatoes, cook faster, have a buttery flavor, and are small and cute too.
Of course, I had to try making my own rosemary potatoes at home and they are really easy to do. Mr. K. adores these potatoes and actually finished off a whole pound of them in one sitting. Yikes. He confessed he wasn’t even hungry but he couldn’t stop eating them. I have a feeling he’s going to be requesting these a lot.
Best Potatoes for Roasting
For this roasted potato recipe, I prefer Dutch yellow potatoes because they’re small and hold their shape when they’re cooked. They also have a wonderfully creamy texture with crispy skins when they are roasted.
If you can’t find Dutch yellow potatoes you can substitute Yukon gold potatoes, which are similar. They are bigger than Dutch potatoes but have a similar texture when they’re cooked.
Ingredients for Rosemary Potatoes
You only need four ingredients to make these crispy potatoes:
- Dutch yellow potatoes cut into quarters
- Olive oil
- Sea salt and black pepper
- Chopped rosemary
How to Roast Potatoes
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Spread the potatoes in an even layer on the baking sheet. Brush them with olive oil and sprinkle the salt, pepper and rosemary over the top.
- Roast the potatoes for 35 to 45 minutes or until the skins are golden and crispy.
Can I make roasted potatoes ahead?
I don’t recommend making roasted potatoes ahead of time. The potatoes are best enjoyed hot from the oven while the skin is still crispy. After they’ve cooled, they will soften and the skin won’t be crispy.
Other Ways to Flavor Roasted Potatoes
We love these rosemary potatoes the way they are, but there are other ways you can flavor them if you want to switch them up:
- Season the potatoes with dried herbs like Italian seasoning, Herbes de Provence, dried oregano, parsley or thyme. Sprinkle the dried herbs over the potatoes before you roast them.
- Flavor them with spices like chili or taco seasoning, lemon pepper, Old Bay seasoning, regular or smoked paprika, garlic powder, or onion powder.
- Use fresh herbs to garnish your roasted potatoes like sliced chives, chopped parsley or chopped cilantro. If you use fresh herbs don’t add them until after the potatoes are roasted.
- Sprinkle grated parmesan cheese over the top of the hot and crispy potatoes before serving them.
What to Serve with Rosemary Potatoes
These rosemary potatoes are a great brunch or breakfast side dish – here are some dishes to serve them with:
- Big and Fluffy Buttermilk Pancakes
- Zucchini Egg Nests
- Creamy Cheese Grits
- Instant Pot Sous Vide Egg Bites
Crispy Roasted Rosemary Potatoes
- 1 lb dutch yellow potatoes cut into quarters
- 1-2 tbsp olive oil
- sea salt and pepper to taste
- 1 tbsp chopped rosemary
- Preheat oven to 400°F. Line a large baking sheet with parchment paper. Place potatoes onto baking sheet. Brush potatoes with olive oil. Sprinkle chopped rosemary, sea salt and pepper on potatoes.
- Roast for approximately 35-45 minutes or until potatoes are done and exterior has crisped up. Garnish with fresh rosemary if desired before serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.