Rosemary Roasted Potatoes are so delicious, easy to make and they are perfect healthy side dish for large crowd gatherings or any holiday such as Thanksgiving. Made with simple ingredients, you will want to have these rosemary potatoes for every meal.
Why you will love this recipe?
There are just so many good reasons why these rosemary roasted potatoes are a fantastic side dish.
- They are crispy, not soggy, very versatile, and effortless to put together.
- These can be served during a weeknight dinner party, BBQ, or just any holiday, or special occasion.
- They are a bit easier to make and just my Garlic Mashed Potatoes, these rosemary potatoes works perfect any time of the year.
- This recipe can also fit a variety of diets since it is gluten-free just like my Roasted Potatoes with carrots, Roasted Sweet Potatoes and Za'atar Roasted Red Potatoes. This recipe also has a lot of flexibility and it's kid-friendly.
- These rosemary roasted potatoes are such a simple meal since it is a one-pan side dish but it is so special because the rosemary combines with the garlic in a unique and unforgettable way.
- Even though it is so simple, the presentation is beautiful. The combination of rosemary and garlic makes for a flavorful, can't get enough of, dish.
These ingredients will combine together to get the most flavorful rosemary parmesan potatoes.
- Potatoes: For this recipe, I like to use waxy potatoes like - red, Yukon gold, baby potatoes, or fingerlings variety for roasting since they do get the most crispy.
- Parmesan Cheese: will add a nutty, slightly bitter flavor to the potatoes.
- Garlic powder: is a bit sweeter than fresh garlic but will still give you the same taste and intense flavor as caramelizing fresh garlic.
- Salt n pepper: A staple in most dishes.
- Rosemary: Is one of the main key ingredients for this dish. I prefer to use fresh rosemary herb here.
- Olive oil: will help the potatoes be easier to roast.
How to roast rosemary potatoes?
- Preheat the oven to 425F. In a large bowl, combine potatoes, olive oil, garlic powder, finely chopped fresh rosemary, grated parmesan cheese, salt, and pepper, and toss well until coated.
2. Spread the coated potatoes on a lined (with parchment paper or aluminum foil) baking sheet pan in an even layer.
3. Roast the potatoes for 35-40 minutes or until browned and fork-tender, flipping once halfway through.
4. Garnish with fresh parsley and serve!
- Rinsing the potatoes will help remove any extra starch.
- Cut the potatoes into even-sized cubes or pieces/wedges. small potatoes halved.
- Using fresh rosemary will add the best flavor. Remove the stem and chop the leaves.
- If you are making the Roasted rosemary potatoes for a large crowd, double the recipe, and use two sheet pans.
- Flip the potatoes for even browning halfway through cooking.
- Squeeze lemon juice on the potatoes before serving for that extra flavorful kick.
FAQs + Storage
Using fresh is the best, but, if you choose to use dried rosemary for this roasted potatoes, then use half a tablespoon dried herb, then crush and add to the potatoes.
If you want to make these yummy roasted rosemary potatoes ahead of time, cube the potatoes and and keep the cubes submerged in water in an airtight box for 48 hours under refrigeration, (change the water once after 24 hours). You can also chop the rosemary a day ahead and store airtight container.
Store the leftovers in airtight container for up to 4 days in the fridge.
If you don't like rosemary, any other various Italian herbs, like thyme, basil, oregano, dill, sage, etc. fresh or dried will work for these roast potatoes. You can add smoked paprika or try different seasonings like my Cajun spice mix or my Italian seasoning to make this recipe.
Feel free to put parsnips or carrots as add-ins to these roasted rosemary parmesan potatoes.
These rosemary potatoes can be used in omelet, frittatas or scrambled eggs for breakfast or as a side to brunch, casseroles or any meal.
Try these with roasted or pan fried fish like salmon, halibut, tilapia or cod. Pair these with grilled shrimps, chicken breast or thighs, beef roasts, steaks or lamb chops.
Serve as side to burger meals, or fried chicken, the possibilities are endless!
More Roasted Vegetables for you
- Roasted Parsnips
- Oven Roasted Butternut Squash
- Crisp Roasted Brussel Sprouts
- Maple Roasted Baby Carrots
- Roasted Cauliflower Parmesan
If you made this my recipe for Roasted Parmesan Rosemary Potatoes, please be sure to rate and review it below!
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Rosemary Roasted Potatoes
- 1.5 pounds Potatoes (washed, scrubbed and diced into ½ to ¾ inch cubes)
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 tablespoon Rosemary (finely chopped)
- ⅓ cup Parmesan Cheese (grated)
- ¾ teaspoon Salt to taste
- Ground Black Pepper (as needed)
- Fresh Parsley for garnish (chopped)
- To start with, pre-heat the oven at 425°F.
- In a large bowl, combine potatoes, olive oil, garlic powder, finely chopped fresh rosemary, grated parmesan cheese, salt and pepper, toss well until coated.
- Spread the coated potatoes on lined (with parchment paper or aluminium foil) baking sheetpan in an even layer.
- Roast the potatoes for 35-40 minutes of until browned fork tender, flipping once halfway through.
- Dish out, garnish with fresh parsley and serve!