Roasted Rosemary Potatoes

Roasted Rosemary Potatoes

If there is one side dish I couldn’t live without, it’s Roasted Rosemary Potatoes! Actually, I couldn’t live without any type of potato!

I think it’s my Irish background — we love potatoes with everything.

But Roasted Rosemary Potatoes use fresh rosemary so it’s not only delicious but very fragrant. 

Roasted Rosemary Potatoes

I started by preheating my oven to 400 degrees.

Then I cut my rosemary from the garden. This is the reason we plant a garden, right? I love being able to go outside and grab what I need.

Rosemary is so easy to grow — it needs very little maintenance. I know a lot of people who plant rosemary all over their yard because it’s so pretty and smells amazing.

Roasted Rosemary Potatoes

I have always liked red potatoes for this particular recipe. I would imagine you could use other types of potatoes but I always use red potatoes.

I cut these potatoes in half then half again. The quarter size is the perfect bite size.

Roasted Rosemary Potatoes

In a mixing bowl, I added the potatoes, red onions, garlic, olive oil, salt & pepper and rosemary.

Again my choice for this dish is a red onion. There is something so perfect about a red onion roasted in the oven or on the grill.

Roasted Rosemary Potatoes

Mix everything together!

Roasted Rosemary Potatoes

Then I spread the mixture out onto a cookie sheet.

This goes into a 400-degree oven for about 1 hour. The amount of time really depends on how crispy you like your potatoes. I tend to like it a bit crunchy so I kept it in for an hour.

Roasted Rosemary Potatoes

After an hour these yummy potatoes are ready.  I also sprinkled a little more salt on top for flavor.  This pairs perfectly with meat, chicken or fish.  Or you can eat this all by itself!

Here are a few other potato recipes I love.

Potato Recipes

Potato Pizza

Dee’s Potato Salad

Homemade Spicy French Fries

Veggie Casserole

Beef Stew

Roasted Rosemary Potatoes

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 6 medium size Red Potatoes quartered
  • 1 medium size Red Onion lightly chopped
  • 3 cloves Garlic minced
  • 1/8 cup Olive Oil
  • 3/4 teaspoon Kosher Salt
  • 1/2 teaspoon Pepper
  • 2 tablespoons Rosemary minced


  1. Pre-heat oven to 400 degrees
  2. In a mixing bowl, combine red potatoes, onions, garlic, olive oil, salt & pepper and rosemary
  3. Spread out on cookie sheet
  4. Put in oven for 1 hour or until you reach your desired crunch
  5. Sprinkle a little salt on top
  6. Serve

Recipe Notes

This dish can also be made on a grill if you have a grill save cookie sheet or pan.

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  1. I love rosemary! It is something I don’t cook with enough, and there’s no excuse since it grows so easily here in Tucson. Pinning this for later.

  2. Oh, I can almost taste them – those look so good. I’m like you – I could have potatoes three times a day and never get tired of them. Roasted potato chunks are wonderful!

  3. this looks amazing! I LOVE rosemary and I plan on planting some this weekend! I’m saving this recipe for Sunday dinner! Thanks!

  4. Rosemary potatoes are my mom’s favorite! I can’t wait to make this recipe for her when she comes back to visit us!! Thanks! 😀

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