Roasted Rosemary Potatoes – Crispy, Easy & Delicious

Imagine potatoes that are perfectly crunchy on the outside and soft on the inside. To me, that is perfection.

We all should have a favorite potato recipe that has been gracing our table for a very long time, and we are never tired of it, quite the opposite.

In our family, rosemary roasted potatoes are it. I have been making this recipe since my first cooking attempt.

It’s a fail-proof recipe with nothing to it.

I remember growing up on the few occasions we spent the holidays in Italy, and my aunts would make them. It was love at first bite.

As I never cooked when I was young by choice, this is the only dish that I showed some interest in and managed to ask how it was done.

You should have seen the puzzled face of my aunt as she knew I could burn water.

She obliged and shared it with me, and 45-plus years later, I still enjoy her recipe.

Perfectly cut potato chunks with one side nicely golden brown crisped to perfection. Inner soft. Perfect flavors with each bite.

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Why you will love these potatoes roasted?

• You will only need four ingredients, which are pantry staples.

• The oven does all the heavy baking, so you have more time to relax or prepare another dish.

• Failproof dish that does not require you to turn at any given time during baking.
• The best side dish to most meats, fish, poultry, or pork.
• Kids and adults LOVE them.

Throughout the years, these roasted rosemary potatoes have replaced mashed potatoes at Thanksgiving.

Best potatoes for Roasting

The Yukon Gold potato is one of the favorite for roasting. Their skin is thin so if used unpeeled they cook fairly quickly.

Waxy enough to hold their shape.

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Cooking tips and step-by-step instructions to prepare this wonderful Roasted Rosemary Potatoes recipe.

This is a very straightforward recipe and your oven will do all the work for you.

Prehat the oven and while it reaches the desired temeperature peel the potatoes and do the following:

• Make sure that the potato chunks are all cut to the same size.
• Remove the needle-like leaves from the stem by simply pinching your fingers on either side of its woody stem and slice them down the sprig, stripping off the leaveas.
• Each small potato needs to be covered with oil. Mix the olive oil, rosemary, and potatoes in a bowl to facilitate this process and transfer it to the cookie sheet.
• Once the rosemary potatoes are in the oven, please do NOT touch them. This is the secret to this straightforward dish. Once you turn them, the crispiness is removed as you stop cooking.
• If you have an older oven, you may rotate the cookie sheet in the oven for even cooking.
• Do not overcrowd the cookie sheet.
• Be generous with the salt, fine sea salt is the best with this dish. The salt will melt and form a crisp crust over the potatoes.

Storage and Reheating Leftovers

Potatoes as you know do not store well therefore I recommend storing no longer than a couple of days.

I suggest storing them in an airtight, sealed glass container once they are completely cooled off.

To reheat them, simply place them on a skillet with olive oil, and sautee over medium – low heat until warm through, a couple of minutes.

Frequently Asked Questions

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Originally published on November 4, 2020.