Crispy on the outside, soft and tender on the inside, roasted red potatoes with rosemary are irresistible. Put them in the oven and work on the rest of dinner.
I’ve made them hundred times if I’ve made them once. It’s a recipe I turn to often, and a good one to add to your repertoire. Yes, because it’s easy, but more because they taste so good. Simple dishes are often the best.
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The Method
Once you make these you probably won’t need the recipe again because it’s so easy. It’s about method: a side dish you will turn to over and over again. And they taste fantastic. Make extra.
Besides being a great side for roast chicken, pork, or that occasional steak, they are great for a weekend breakfast with scrambled eggs.
How to Prep and Roast the Potatoes
Toss quartered red potatoes with olive oil, finely chopped garlic, plenty or fresh chopped rosemary, salt and pepper. Place cut side down on a rimmed baking sheet and roast at 375 F (190 C) for approximately 25-30 minutes, or until they are crusty, crisp and golden on the outside and tender on the inside.
Red potatoes come tiny to large in size. I usually choose small to medium ones. To prepare the potatoes, wash and dry them, then halve or quarter depending on size.
Red potatoes can be part of a healthy, nutritious diet. They contain an impressive amount of vitamins and minerals with vitamin C, more potassium than a banana, and fiber when you keep the skin on.
For the rosemary, use fresh, not dried. We have lots in our yard, an ever constant supply. It’s easy to grow whether in a pot on a small apartment balcony or in a landscape of a yard.
How to Serve Roasted Red Potatoes
Serve with roast chicken breasts, grilled chicken breasts, pork tenderloin or roast tenderloin of beef.
📖 Recipe
Roasted Red Potatoes with Rosemary
Equipment
- Baking sheet tray
Ingredients
- 1 ½ pounds small to medium sized red potatoes washed, dried and quartered
- 1 ½ tablespoons olive oil
- 1-2 large garlic cloves finely chopped
- 1 ½ tablespoons finely chopped fresh rosemary
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Pre-heat the oven to 375 degrees (190 C). Ready a metal rimmed baking sheet.
- In a medium bowl, toss the potatoes and all ingredients together with your hands until well coated. Place on the baking sheet cut side down and roast until the skin is crisp and golden and the inside is tender when pierced with the tip of a sharp paring knife or skewer, about 25-35 minutes. Check them towards the end. Timing will depend on your ovens. When done, you may need a metal spatula to remove them from the baking sheet to serve.
Maureen says
I love these potaotes and I make them all the time
I am having a party outside and wanted to know if these potaotes can be made ahead of time
Should they be par cooked or cooked through. I have to make time the day before. Any tips would be helpful
Thanks you
Sally Cameron says
Hi Maureen. Think I would cook them as usual, maybe not quite as crisp. Then the day of your party, heat them on a metal rimmed baking sheet in a pre-heated hot oven (pre-heat the pan too) until crisp and hot. If they need any moisture, toss with a little olive oil and fresh herbs. That should work. Please let me know what you do and how it works. Everyone will love to know! To keep them hot outside, use a chafer.
Jill says
How far in advance can I cook the potatoes and then reheat in the oven? I am having Easter and would like to make these, but the ham is in the oven at a very low temp.
Thanks
Sally says
Hi Jill. Sounds like you only have one oven. A couple of ideas. When the ham is hot, remove it from the oven and cover with foil to stay warm, crank the heat up to about 425 with a metal rimmed baking sheet in the oven. Place your already roasted, room temperature potatoes on the hot metal rimmed baking sheet to heat and crisp up. It should just take a few minutes. Maybe 15? In terms of how far in advance you can roast them, I'd do them about 1-2 hours ahead and allow them to stand at room temperature uncovered until you re-heat them. You could actually do them a day ahead, cool, and refrigerate covered, but they will be better the day of.
If you are cooking Easter for a crowd, you might consider doing mashed potatoes (with white truffle butter) and keeping them warm in a crock pot until dinner time. That works great.
erin says
So simple and tasty! It was very much enjoyed by all at dinner tonight!
I really like how the cooking time is only half of that for a baked potato!
Jane Kametani says
Hi Sally,
I met you and your husband were in the Vineyard photography workshop last weekweend. You helped me get the shot while holding the reflector and flash over grape clusters. You were very generous in sharing that shot with me!
I'm glad I remember your food blog, its wonderful and so is the photography! You said your husband did the food photography, what a great combination to bring together to make a successful venture. Maybe your husband can teach a food photography class. I want to be a better cook so I will keep checking your blog OFTEN!!!
thanks,
Jane
Michelle K says
Making tonight with our pork ribs and corn - summer, summer meal! I agree - Rosemary is incredibly easy to grow, love it.
The Wimpy Vegetarian says
Rosemary and potatoes are the perfect marriage! I steep fresh rosemary in olive oil and drizzle it over roasted, smashed potatoes. Thanks for a great idea to make with dinner tonight!
Madonna says
These are delicious.