Roasted Rosemary Potatoes

So … I’m not really a potato person.  I know.  Crazy, right?  Doesn’t everyone love potatoes and think they’re the best of all side dishes and can’t stop eating them?  Not me.  I can take them or leave them.  Don’t really care if I have a potato with my steak.  Doesn’t matter.

Now bread, that’s another story.  So don’t think that I don’t still love my carbs, because I most certainly do, and have to stop myself from making some version of bread for every single meal.  Shouldn’t eat as much bread as I would like to!  But potatoes?  Meh.

Roasted Rosemary Potatoes - Bake.Eat.Repeat.

Until I tried these roasted rosemary potatoes.  If you’re like me and don’t really care for potatoes, you need to try these.  Or maybe not, it’s probably better NOT wanting to eat all the potatoes, but still.  You should make these.  And then eat them all.

And if you’re a potato lover?  Then you definitely need to make these ASAP.  They are incredible.  Crispy, garlicky, salt crusted roasted potatoes tossed with rosemary.  My family may never get another kind of potato again.  They’re that good.

Roasted Rosemary Potatoes - Bake.Eat.Repeat.


Roasted Rosemary Potatoes

Yield: Serves 4

Note: I’ve also made these with large potatoes, just cut them into one to two inch pieces, and they're very good, but I do prefer the baby potatoes for the crispy skins!

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2 1/2 pounds baby potatoes
1/2 tablespoon kosher salt
1 tablespoon olive oil
1 teaspoon dried rosemary
1 large clove garlic, minced (optional)


  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, toss the potatoes with the salt, olive oil, rosemary and garlic until the potatoes are evenly coated. Transfer to the prepared baking sheet and bake for 45 minutes, flipping them halfway, until they are fork tender. Serve hot.


Source: Adapted from Mel’s Kitchen Cafe .


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  1. says

    These look amazing Stacey! Although I must say I am quite shocked about your potato confession…I am definitely one of the *can’t stop eating them* type of people!! My best friend on the other hand is the polar opposite of both you and I…she LOVES carbs, but detests bread…literally…bread in all forms. No muffins, pancakes, croissants.- you name it for her! it drives me nuts!! (she doesn’t like nuts either…) yet, she practically lives off of potato! I’m not even kidding haha! I will have to show her this recipe and we can laugh about our weird taste trios…love these! Have a great weekend x

    • stacey says

      Haha, that’s hilarious, polar opposite of both of us! I can’t even imagine not liking bread of any kind though! Probably good for the diet, but man, missing so many good things! You have a great weekend too! :)

  2. Jessica says

    Definitely the best potatoes of all time!!! Love the crispy, garlicky, salty flavour a little TOO much!!! Awesome recipe indeed.

    • stacey says

      Thanks Kelly! I definitely eat too many of these potatoes when I make them. The crispy, salty skins get me every time!

  3. says

    I love potatoes, but I think I like bread just a little more! But these potatoes look amazing! I am so loving the rosemary flavor. And roasting them seems to make them into bite-sized balls of perfection! What a great side dish, Stacey!

    • stacey says

      Thanks Gayle! I think roasting makes pretty much any vegetable about perfect. I love the crispy edges you get that way!

  4. says

    What?! You aren’t a potato person?? That’s insanity! Actually, I’m not a huge potato person either. Haha. :) I like them a lot, but I can live without them. Same w/ bread even. But my carb vice is the sweets! Obviously! I love these potatoes though… rosemary is one of my favorite herbs. And the crispy skins – yes, please!!

    • stacey says

      Hahaha, I love that you were all appalled and then admit you’re not a huge fan either! :) Rosemary is my favourite herb too, I use it all the time, so good. And crispy potato skins definitely increase the yum factor!


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