Crispy Rosemary Potatoes
These crispy rosemary potatoes take only 5 minutes to prepare! Fresh rosemary makes this delicious side dish so elegant that you can serve it for a simple family dinner or even for a special occasion as part of your menu.
More side dish recipes
If you loved this recipe for oven roasted rosemary potatoes, I’d recommend trying these crispy smashed potatoes or this recipe for creamy parmesan polenta next time.
Both recipes are made with simple ingredients and make the perfect side dish for your next dinner party.
Another favorite way to accompany a dish is to serve these pretty Provencal tomatoes, a classic of French cuisine!
List of ingredients
- Baby potatoes: Choose varieties like fingerling potatoes or small red potatoes that cook evenly and develop a crispy exterior. Good varieties to choose from are Yukon gold potatoes or russet potatoes. For larger potatoes, cut them into uniform-sized pieces.
- Fresh rosemary: Use fresh aromatic rosemary to flavor the crispy potatoes. Fragrant rosemary is a favorite herb to pair up with oven-roasted potatoes.
- Olive oil: Use good extra virgin olive oil for flavor and to help crisp up the potatoes during roasting. Avocado oil or sunflower oil are excellent alternatives.
- Salt: I love to use Fleur de sel for its delicate flavor. Any good quality sea salt will be lovely sprinkled over these potatoes.
You can find the exact quantities in the recipe card.
Recipe: step by step
1. Prepare the potatoes. Preheat oven to 200°C (390°F). Wash potatoes, scrub to remove soil, and dry with a clean kitchen towel. Cut into halves or thirds, depending on size. Try to cut the potatoes into equal sizes. Place in a large bowl and pour over the olive oil, fresh rosemary, fleur de sel, and black pepper.
2. Roast the potatoes. Place the potatoes on a baking tray. If desired, line with parchment paper or silicone. Roast in the oven for 30 to 40 minutes until golden brown, depending on size, checking every 5 minutes towards the end.
Géraldine’s tips
I really recommend to use a large bowl to toss your potatoes with the olive oil, even if you could do it directly on your sheet pan. It’s worth the extra minute in order to make sure that the olive oil is coated evenly on the potatoes so that they get a crisp exterior.
Spread the potatoes out on a single layer on the baking sheet so they don’t overlap. Use sheet pans if necessary. It’s important to get crispy potatoes! I found out the not using parchment paper make crispier potatoes
Fresh rosemary doesn’t look very pretty after cooking. To serve, remove the roasted rosemary. If you have any fresh rosemary left over, place the uncooked rosemary in a small bowl, add a drizzle of olive oil, mix well and place over the roast potatoes.
If you’re a fan of garlic, consider adding crushed fresh garlic cloves or garlic powder to the bowl and toss everything together with rosemary and olive oil.
FAQ: Crispy Rosemary Potatoes
Preheat your oven to a high temperature, evenly coat the potatoes in olive oil, and spread them out in a single layer on the baking sheet. Avoid overcrowding to allow proper airflow for even roasting and crisping.
Store the roasted potatoes in an airtight container and serve them cold in a salad or a bowl the next day, so good! You can also reheat them for about 5-10 minutes in the oven or air fryer at 390 °F (200 °C) to make them crispy again.
While fresh rosemary provides the best flavor, you can use dried rosemary. However, use a smaller amount, as dried herbs are more concentrated.
You can cook the potatoes in the air fryer instead of the oven. The principle is the same: place the washed and cut potatoes in a bowl, add the rosemary, olive oil, and season with salt and pepper. Then, place them in the basket and cook for 20-30 minutes, depending on the size of the potatoes, at 390 °F (200 °C), stirring in the middle
Cooking potatoes in the air fryer is generally quicker than using an oven. Halved baby potatoes take about 15 minutes, while larger ones require more time. Begin with 15 minutes, stirring every 5 minutes until they turn golden brown. To check doneness, cut one piece in half—once the center is tender, they’re ready to serve.
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Recipe card
Crispy Rosemary Potatoes
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Ingredients
- 1 lb baby potatoes (500 g)
- 8 sprigs fresh rosemary
- 2 tablespoons olive oil (30 ml)
- Salt or fleur de sel
- Black pepper
Instructions
- Preheat oven to 200°C (390°F). Wash potatoes, scrub to remove soil and dry in a clean kitchen towel.
- Cut into halves or thirds, depending on size. Try to cut the potatoes on equal sizes.
- Place in a large bowl and pour over the olive oil, fresh rosemary, fleur de sel and black pepper.
- Place the potatoes on a baking tray. If desired, line with parchment paper or silicone.
- Roast in the oven for 30 to 40 minutes until golden brown, depending on size, checking every 5 minutes towards the end.
