Save This dish features bite-sized potatoes tossed in olive oil, rosemary, garlic, salt, and pepper, then roasted to crispy perfection. The high oven heat creates a golden crust while keeping the interiors tender and flavorful. Optional tweaks include adding lemon juice or Parmesan for extra zest, or swapping rosemary for thyme or oregano for variety. Perfect as a versatile side, these potatoes complement a wide range of meals and dietary choices.
I tossed a tray of potatoes into the oven one Sunday with nothing but oil and a handful of rosemary I'd clipped from the windowsill. The smell that filled the kitchen was so good my neighbor knocked to ask what I was making. That's when I realized this dish didn't need anything fancy to be memorable.
I made these for a friend who swore she didn't like potatoes. She ate half the pan standing at the counter, fingers slightly oily, laughing at herself. Sometimes the simplest things are what people remember.
Ingredients
- Small potatoes (Yukon Gold or red): Their thin skins crisp up beautifully and you don't need to peel them, which saves time and keeps the earthy flavor intact.
- Olive oil: Use enough to coat every piece so they roast instead of steam, and don't be shy with it or the edges won't get golden.
- Fresh rosemary: The woodsy, piney aroma becomes sweeter and more mellow in the oven, and a little goes a long way once it's chopped fine.
- Kosher salt: Coarse salt clings better to the oil and gives you more control over seasoning than table salt.
- Black pepper: Freshly cracked pepper adds a gentle heat that balances the richness of the oil.
- Garlic cloves (optional): Minced garlic turns sweet and nutty as it roasts, adding another layer without overpowering the rosemary.
Instructions
- Preheat and prep your pan:
- Set your oven to 425°F and line a large baking sheet with parchment to keep cleanup easy. A hot oven is key to getting those crispy edges.
- Toss the potatoes:
- In a big bowl, mix the potato pieces with olive oil, rosemary, salt, pepper, and garlic until everything glistens. Make sure each piece is coated so they roast evenly.
- Arrange on the sheet:
- Spread them out in one layer with cut sides facing down. Crowding them will make them soggy instead of crisp.
- Roast and turn:
- Slide the tray into the oven and roast for 30 to 35 minutes, flipping once halfway through. You'll know they're ready when the edges are deep golden and a fork slides through easily.
- Finish and serve:
- Taste one, add more salt if you want, and scatter a pinch of fresh rosemary on top before bringing them to the table hot.
Save One winter evening I served these alongside roast chicken and watched my kids fight over the last crispy piece. It wasn't about the recipe being complicated, it was about how something so humble could make everyone reach across the table twice.
How to Get the Crispiest Edges
The secret is in the single layer and the cut side down. When the flat surface touches the hot pan, it caramelizes and forms that golden crust everyone loves. If you pile them up or flip them too early, they'll steam and stay soft.
Flavor Variations to Try
Swap rosemary for thyme if you want something more delicate, or toss the finished potatoes with lemon juice and grated Parmesan for a bright, salty finish. I've also added smoked paprika and it gave them a campfire sweetness that surprised me.
What to Serve Them With
These potatoes go with almost anything. I've served them next to grilled fish, tucked them into grain bowls, and piled them on a plate with roasted vegetables for a simple vegetarian dinner.
- They're perfect alongside roasted meats or as part of a holiday spread.
- Try them for breakfast with fried eggs and hot sauce.
- Leftovers reheat well in a hot skillet with a drizzle of oil to bring back the crunch.
Save This recipe taught me that you don't need a long ingredient list to make something people ask for again. Just good potatoes, hot heat, and a little bit of green from the garden.
Recipe FAQs
- → What type of potatoes work best for roasting?
-
Small Yukon Gold or red potatoes are ideal due to their waxy texture which holds shape and crisps well when roasted.
- → Can I use dried rosemary instead of fresh?
-
Yes, dried rosemary is a suitable substitute; use about one-third of the amount to avoid overpowering flavors.
- → How do I achieve extra crispy potatoes?
-
Roast at a high temperature and spread potatoes in a single layer cut side down to maximize crispiness on the edges.
- → Are there seasoning alternatives to rosemary?
-
Thyme or oregano can be used to create a different herbal note while maintaining aromatic depth.
- → Is garlic necessary for flavor?
-
Garlic adds a savory depth, but it can be omitted or adjusted to personal preference without impacting texture.
