Crispy Roasted Rosemary Potatoes

I love potato recipes, and this is one of my favorites because it is so flavorful, easy, and versatile. These crispy roasted rosemary potatoes can be served as appetizer, a side dish, or snack. This whole recipe will cost you less than two dollars per person and its way healthier than French fries!

I like to mix unique herbs and spices to make basic ingredients taste extra savory so they can be enjoyed with everyday meals or fancy dinners. This one is both simple and elegant, taking just 10 minutes to prep and less than an hour to cook. For a cozy weeknight meal with the family, I serve them with chili glazed meatloaf and green beans, and for a fancy dinner I pair them with my wine-roasted beef tenderloin.   

The potato wedges are the perfect party appetizer served your favorite dipping sauce, I prefer Ranch or Blue Cheese. These are usually a hit with adults and kids, and you can use the same recipe to make roasted sweet potatoes. They are perfect to serve on holidays because they are not labor-intensive, and go well with almost any main dish.

Why you will love this recipe 

• It’s so easy and inexpensive: My crispy rosemary potatoes require only a few ingredients and a handful of easy steps, and they can serve eight for less than $2 per person.   
• It has just one ingredient, some herbs, and spices: That’s right, just some potatoes and seasonings are all I need to make this delicious dish. 
• The perfect side dish: It can be a gorgeous side dish to any entrée.
• Simple and elegant: Even though it is easy to make with just a few ingredients, they look elegant and attractive. 

What you will need

• White potatoes – I use three to four pounds of organic white potatoes with skin on them. If using non-organic potatoes, peel them.  
• Olive oil – The highest-quality extra virgin olive oil is best for this recipe because it is the main ingredient coating the potatoes. 
• Fresh rosemary – Finely diced fresh rosemary gives these potatoes a minty, woodsy, sage-like pine taste with a hint of peppery flavor. 
• Minced garlic – I like freshly minced garlic for the most robust garlicky taste.
• Dried oregano – For a bold, savory flavor with some sweetness. 
• Ground mustard – It enhances the flavor of the potatoes with a tangy, slightly spicy kick and a unique texture. 
• Smoked paprika – It creates a smoky taste with a hint of sweetness. 

How to make

Clean the potatoes: I wash, clean, and cut the potatoes into wedges. I do not peel them unless they are not organic. Then, I soak them in a bowl of cold water for one hour, changing the water when it looks cloudy.

Prep the oven and pan: Now, I preheat the oven to 425 degrees F, place an oven rack in the middle of the oven, and cover a sheet pan with parchment paper. 

Drain and dry: In the meantime, I drain the potatoes and rinse them under cold water to remove the remaining starch. Afterward, I use paper towels to pat dry the potatoes to remove as much moisture as possible, placing them in a large dry bowl with paper towels inside. 

Make the sauce: Next, I mix the olive oil with rosemary, mustard, oregano, smoked paprika, garlic, salt, and black pepper in a bowl. 

Combine: I toss the potato wedges in the sauce to coat them well.

Bake and serve: I then place the potatoes onto the prepared sheet pan, keeping them spaced out so they can get crispy. They go into the oven for 45 to 60 minutes until brown and crisp. I flip them twice during the cooking process to ensure even browning.  

Expert tip

How to get the crispiest potatoes in the oven

First, choose the right potatoes. The best ones are the ones with the least starch. Waxy potatoes like small fingerlings, Yukon golds, red bliss, and white new potatoes are good choices. I use white new potatoes for this recipe because they have a lot of water between cells to prevent them from absorbing too much water. Next, cut the potatoes into even-sized pieces. They have to be relatively small so that they will get crisp. 

Then, soak the potatoes for at least an hour, changing the water if it gets cloudy. The cloudiness is the starch being removed. Now, pat them dry. This is very important. Ensure they are completely dry before tossing them in oil, or they will not get crispy. After oiling them, place them on a pan with plenty of room in between. They need room to roast, or they will steam instead of roast. 

More tips to consider

• Do not use too much oil, and be careful not to pierce the skin so the potatoes do not absorb the oil. 
• Be sure to flip them once or twice for even browning, or they may end up too brown on one side. I flip mine after 15 and 30 minutes.
• Mince the garlic extra fine to keep it from burning. I make mine like a paste. Garlic powder will also work, but it won’t taste as fresh.
• Try to cut all the potato pieces the same size so they cook evenly. 
• Make sure all of the potatoes are covered in the oil mixture.
• Do not use soft starchy potatoes like russets for this recipe for the best results. 

Recipe variations and add-ins:

• Crack potatoes: How do I make these potatoes addictive? Sprinkle some of my ranch seasoning into the mix, then top them with fresh bacon bits and shredded cheddar cheese. 
• Cajun rosemary potatoes: For a bit of heat, add a teaspoon of my Cajun seasoning to the oil mixture. The kick is felt but not overwhelming.
• Other herbs and spices: Sometimes, I add different herbs and spices, such as basil, sage, parsley, marjoram, and thyme. 

Serving suggestions:

These crispy roasted rosemary potatoes are perfect for serving with juicy homemade burgers or cheeseburger meatloaf. I like to make them part of a tray with finger foods for game nights; I usually include crispy Korean chicken, oven-baked chicken tenders, bacon-wrapped shrimp, veggie sticks, and dipping sauces.

My garlic lime pork tenderloin is one dish I always like serving with these fantastic potatoes. I would serve these to my kids rather than French fries, so they often appear on our table. I like to snack on them dipped in some zesty homemade Chipotle sauce.

How to store leftovers:

• Refrigerate: These potatoes can be stored in an airtight container in the fridge for up to five days, but they will not be as crispy.   
• Freezing: I do not recommend freezing them. They will not be crispy.   
• Reheating: To reheat, spread them on a baking sheet and heat in the oven at 350 degrees F for 10 to 15 minutes. Or add olive oil to a hot skillet and heat them quickly on medium-high.    

Frequently asked questions

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