Oven-Roasted Rosemary Potatoes

Roasted rosemary potatoes

The Spruce Eats / Teena Agnel

Prep: 5 mins
Cook: 50 mins
Total: 55 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
109 Calories
7g Fat
11g Carbs
1g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 109
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 103mg 4%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 6%
Protein 1g
Calcium 18mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an easy and flavorful recipe for oven-roasted potatoes topped with rosemary (fresh is best!), garlic, and olive oil. If you can turn on an oven, you can make this simple roasted potato recipe. Be sure to use either sea salt or kosher salt instead of regular table salt to enhance the naturally flavorful potatoes and rosemary.

As for the potatoes, just about any kind will do. Red potatoes look nice and you don't need to peel the skin. Avoid something sweeter, like Yukon gold. Any kind of baby potatoes or fingerling potatoes will work wonderfully as well. And, of course, the real beauty of this recipe is that you can use it with just plain old russet potatoes or whatever is on sale—making it a super cheap side dish for families on a budget. It's hard to imagine having leftovers, but should you have any remaining, these potatoes are also very versatile.

Roasted potatoes with rosemary are an easy and inexpensive side for vegetarians and vegans and suitable for those on a gluten-free diet since all of the ingredients are gluten-free. It's the perfect allergy-safe and vegan side dish for Thanksgiving


  • 4 to 6 large potatoes (chopped into 1 1/2-inch pieces)
  • 3 tablespoons olive oil
  • 1/4 teaspoon sea salt or kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons rosemary
  • 2 cloves garlic (minced or 1/3 teaspoon garlic powder)

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

    Ingredients for roasted rosemary potatoes
    The Spruce Eats / Teena Agnel
  2. Place the chopped potatoes in a large bowl and drizzle with the olive oil. Using a rubber spatula, gently toss together to evenly coat the potatoes with olive oil.

    Place potatoes in bowl
    The Spruce Eats / Teena Agnel
  3. Sprinkle the salt, pepper, rosemary, and minced garlic or garlic powder and toss it all together again to evenly distribute the ingredients and lightly coat the potatoes.

    The Spruce Eats / Teena Agnel


    • If you're using dried rosemary, you'll want to use less, about 1 to 1 1/2 teaspoons. 
  4. Place potatoes on a baking pan and bake for 25 minutes.

    Put on baking tray
    The Spruce Eats / Teena Agnel
  5. Remove potatoes from oven and gently toss, turning the potatoes over as needed. Bake for another 25 minutes or until potatoes are finished roasting.

    Remove potatoes
    The Spruce Eats / Teena Agnel
  6. Serve and enjoy!

    The Spruce Eats / Teena Agnel