Easy Rosemary Roasted Potatoes
Golden, crisp-edged potatoes roasted with rosemary and garlic for an easy, comforting side. Minimal prep, big flavor.
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Servings:
Ingredients
Main Ingredients
- 2.25 lb small Yukon gold or red potatoes, halved
- 3 tbsp extra-virgin olive oil
- 2 tsp fresh rosemary, finely chopped
- 2 tsp minced garlic
- 1.25 tsp kosher salt
- 0.75 tsp freshly ground black pepper
- 0.5 tsp smoked paprika optional
- 1 tbsp chopped fresh parsley for serving, optional
Instructions
Preparation Steps
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment for easy cleanup.
- Halve the small potatoes. Pat them dry with a towel so they crisp well.
- Toss potatoes with olive oil, rosemary, garlic, salt, pepper, and paprika until evenly coated.
- Spread potatoes cut-side down on the baking sheet in a single layer without crowding.
- Roast for 20 minutes, then flip the potatoes to expose browned sides.
- Continue roasting 12–15 minutes, until deeply golden and tender in the center.
- Sprinkle with parsley and adjust salt to taste. Serve hot.
Notes
Swap rosemary with thyme for a softer herb note, or finish with lemon zest and a handful of grated Parmesan. Leftovers keep 3–4 days refrigerated; re-crisp on a hot sheet pan at 425°F for 8–10 minutes.
This recipe is an original creation inspired by classic Easy Rosemary Roasted Potatoes flavors. All ingredient ratios and instructions are independently developed.