These oven roasted rosemary potatoes are the kind of side dish that quietly steals the show. Crispy on the outside, fluffy on the inside, and deeply fragrant with rosemary and garlic, they’re simple but incredibly satisfying. As they roast, the potatoes develop golden edges while the onion softens and caramelizes, adding just the right touch of sweetness to balance the smoky paprika and herbs.
This is one of those recipes I lean on when I need something dependable; it works for weeknight dinners, holiday spreads, and everything in between. I’ve made these countless times alongside chicken, pork, or even eggs for breakfast, and the pan is always scraped clean. My family loves them straight from the oven, and honestly, I do too.
They’re easy, affordable, and made with pantry staples; exactly the kind of recipe every home cook should have on hand. Love this recipe? Pin it to your Easy Side Dishes board on Pinterest so you don’t lose it.
Oven Roasted Rosemary Potatoes
Course: Side DishesCuisine: AmericanDifficulty: Easy4
servings10
minutes50
minutes185
kcalCrispy roasted red potatoes with garlic, rosemary, and smoky paprika.
Ingredients
1 lb red potatoes, cut into 1-inch chunks
1 medium onion, chopped
6 garlic cloves, minced
1 tbsp olive oil
1½ tsp dried crushed rosemary
1 tsp smoked paprika
Salt and black pepper, to taste
Directions
- Preheat the oven to 190°C / 375°F. Lightly grease a 9 x 13-inch baking dish.
- In a large bowl, combine the potatoes, onion, garlic, and olive oil. Toss until everything is evenly coated.
- Sprinkle in the rosemary, smoked paprika, salt, and pepper. Toss again to distribute the seasoning evenly.
- Transfer the potato mixture to the prepared baking dish and spread into an even layer.
- Bake for 30 minutes, then remove from the oven and stir. Return to the oven and bake for another 15 to 20 minutes, until the potatoes are tender and lightly browned.
- Serve immediately while hot and crispy.
Cooking Notes
- Cutting potatoes evenly ensures consistent roasting.
- For extra crispiness, spread potatoes in a single layer without overcrowding.
- Fresh rosemary can be used; double the amount and mince finely.
Nutrition
Estimated Nutrition per Serving
- Calories: 185 kcal
- Fat: 6.5 g
- Carb: 30 g
- Protein: 3.5 g
Recipe Science
Roasting potatoes relies on surface dehydration and browning. As the potatoes cook, moisture evaporates from the exterior, allowing the natural sugars to caramelize and create crisp edges. Olive oil promotes even heat transfer and helps dissolve fat-soluble flavor compounds in rosemary and paprika.
Garlic and onion release sugars as they roast, contributing both sweetness and umami. Stirring halfway through exposes new surfaces to heat, ensuring uniform browning without burning the aromatics.
From a dietary perspective, this dish is naturally low in saturated fat and sodium can be easily controlled. It fits well into balanced meals and pairs effectively with lean proteins or plant-based mains.
Why You’ll Love This Recipe
- Crispy Yet Tender: Perfect texture every time.
- Minimal Prep: Simple ingredients, simple steps.
- Versatile Side: Works with almost any main dish.
- Budget-Friendly: Affordable and filling.
FAQ
- Can I use a different potato?: Yes; Yukon Golds work well and get very creamy inside.
- Can I make these ahead?: They’re best fresh, but can be reheated in the oven to re-crisp.
- How do I add heat?: Add a pinch of red pepper flakes or cayenne.
Conclusion
These oven roasted rosemary potatoes are a reminder that good food doesn’t have to be complicated. Make them your own, trust your instincts, and enjoy the process. Happy cooking, and enjoy every crispy bite. What do you usually serve roasted potatoes with?
