New potatoes are in season in spring and I can’t think of a better way to eat them than in this delicious and super easy dish of roasted rosemary potatoes. The potatoes bake up crunchy and golden on the outside but are soft and creamy on the inside. The rosemary and garlic infuse the potatoes through and through, making every bite a purely delightful gastronomic experience. Make these at dinner today–you’re family will thank you for it!
Why you’ll love these rosemary roasted potatoes
Easy to make. This dish couldn’t get any simpler, and is great for both beginners and experienced cooks. If you follow instructions it’s quite foolproof. Delicious. Rosemary and potatoes are a classic combination, and they make magic together in this simple but elegant dish. The garlic enhances all that flavor even further. Gluten-free, soy-free, nut-free and vegan. In other words, everyone can eat them. Seasonal. Both rosemary and potatoes are wonderful gifts of Spring and a great addition to your diet, particularly this time of year.
Ingredients and substitutions
1 ½ pounds baby potatoes or new potatoes. Red or yellow potatoes or a mix is fine. You can also make this recipe with regular sized yellow or red potatoes. 2 tablespoons extra virgin olive oil. You can use another unflavored vegetable oil like avocado oil. 2 tablespoons rosemary. If you use dry rosemary, cut down to 2 teaspoons as the flavor is more concentrated in dry herbs. Cooking with rosemary is great for health because this herb has anti-cancer properties, the ability to improve memory and concentration as well as digestive health, and it can reduce the risk of infections. 5 cloves garlic. You can use less, I like lots of garlic in this recipe. If you use garlic powder, and you can, use a teaspoon, taste, and add more if you want to. 1 teaspoon salt. This is salty enough for me but it might not be for you. You can always increase or decrease the salt according to your preference. Kosher salt or sea salt or pink salt are all great here. 1 teaspoon ground black pepper. Again, use more or less according to your tastes and tolerance for heat.
Step-by-step instructions
Storage and make ahead
Make ahead: This is an easy dish to add to your meal plans. Marinate the potatoes ahead of time and leave them in the fridge for up to two days. The longer the potatoes marinate, the better they will taste. Refrigerate: Store leftover rosemary roasted potatoes in the fridge for up to three days. Freeze. Cool the potatoes and freeze in an airtight, freezer-safe container for up to four months. Reheat: If the potatoes were frozen defrost them completely. Place in a single layer on a baking sheet and reheat in a 350-degree preheated oven for 5-10 minutes or until warmed through.
What to serve with rosemary roasted potatoes
The rosemary roasted potatoes are a wonderful side with veggie burgers. I especially love them with these spicy vegan black bean burgers and these vegan bean and oats burgers. Serve them with this Mexican black bean casserole or this vegan cassoulet or any vegan stew. Or pair them with a hearty vegan steak, like this vegan lentil and quinoa steak or these grilled tofu steaks in a Cajun sauce or these Irish whiskey tofu steaks.
More yummy roasted potato recipes
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