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perfect rosemary roast potatoes

perfect rosemary roasted potatoes

Sometimes the yummiest dishes are the simplest.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: herbs, olive oil, roast potatoes, rosemary
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 8
Calories: 104kcal
Cost: $5


  • Cutting Board
  • chef's knife
  • Medium Mixing Bowl
  • Baking Sheet
  • Aluminum Foil
  • Large Pot


  • 3 lb Yukon Gold Potatoes
  • ¼ cup extra virgin olive oil
  • ¼ cup fresh rosemary chopped
  • 1 tsp kosher salt
  • ½ tsp black pepper


  • Preheat oven to 425°F.
  • Without peeling, chop the potatoes into one inch pieces. Cover the potatoes completely with water and bring to a boil over high heat. Parboil the potatoes for 10 minutes. Drain.
  • Add the drained, parboiled potatoes to a medium mixing bowl. Add the olive oil, chopped rosemary, salt, and pepper. Toss the potatoes until they are completely covered with the olive oil and rosemary mixture. Add to a baking sheet lined with aluminum foil. Make sure the potatoes are not crowding each other and are in a single layer.
  • Roast the potatoes for 20-25 minutes, stirring the potatoes once halfway through cooking time. Season to taste with additional salt if necessary.


Sodium: 297mg | Calcium: 12mg | Sugar: 0.4g | Fiber: 1g | Potassium: 279mg | Calories: 104kcal | Saturated Fat: 0.9g | Fat: 6.4g | Protein: 1.4g | Carbohydrates: 11.7g | Iron: 1mg