It’s midweek in our Super Simple Sides Takeover and I know just what you need to get you over that proverbial “hump”: potatoes. But not just any potatoes… Roasted Rosemary Potatoes. Extra crispy on the outside and pillowy on the inside, these golden nuggets are always a hit. They’re an easy side dish if you’re craving something homey and comforting without being heavy. Gluten-free, vegan, and Whole30.
Controversial opinion time: extra-crispy roasted potatoes are the best a potato has to offer. It’s both ends of the spectrum in one bite. Like mashed potatoes wrapped inside a potato chip, but with far less kitchen alchemy needed. I know what you’re thinking: “What about french fries?” Totally different thing. The shape, the greasy fingers, and when’s the last time you had a full batch of crispy, not soggy fries from anywhere?
You can come at me with mashed, but that’s a whole other level of preparation and god help you if they’re too dry or too wet or you don’t have an entire meal planned to offset the texture. I love mashes; they’re great. But you must absolutely balance the mash with other foods on your plate. Otherwise, just have potato soup if you’re craving a whole bowl of soft taters.
No, these are perfect bites of potato. If you were so inclined, you could actually snack on these. (And unlike fries they’re not dredged in grease, just coated with olive oil.)
Potatoes took on a bad rap with the advent of carb-conscious eating. (And no, if you’re a keto devotee, this is not the side dish for you.) But plenty of people out there love ’em still and anyone I know who has any level of gluten sensitivity swears by them as a favorite source of starch because of how versatile – and frankly, delicious – they are.
Like all things, potatoes should be enjoyed in moderation. Know what should be enjoyed with great gusto? An easy side dish recipe that will yield nary a whine at the dinner table during the first week back to school.
Key tips for crispy roasted potatoes
- Uniform size: 1-inch cubes are ideal. The more uniform the size, the more evenly they’ll roast.
- Par-cook: par-cooking (aka “pre-cooking”) the potatoes achieves 2 things: (1) the insides will finish cooking at the same time the outsides have crisped to a golden brown; (2) the starches are activated in this stage, creating exceptionally crispy potatoes.
- High Heat: we’re roasting, not baking.
- The Right Pan: use a large sheet pan, two if necessary. The less crowded the cubes are, the better they’ll roast. Use a non-stick sheet pan (I love these pans from OXO) or line the baking sheet with parchment paper.
- Flip once: turn the potatoes at least once – halfway through the bake time – so they crisp on at least 2 sides. To do so, remove the baking sheet from the oven and be sure to close the door (to retain the heat). Flip using tongs, then return to the oven.
- Enough Fat: be liberal with olive oil, and ensure each potato is evenly coated.
How to cut potatoes for oven roasting
- Scrub the potatoes to remove any dirt or grit.
- Slice in half lengthwise twice to create long wedges.
- Slice the wedges into even thirds (or fourths if the potatoes are particularly long).
How to make extra crispy rosemary potatoes
Extra Crispy Roasted Potatoes are a side dish dream. Not only do they have the perfect balance of crunch and creamy, but rosemary gives them just the right hint of fall flavor. Lightly-salted and herbacious, these Rosemary Potatoes crisp up perfectly with the right amount of heat, breathing room, and olive oil. Just be mindful of the recipe during prep and let your oven take care of the heavy lifting. A quick turn in the microwave to par-cook ensures an even roast, inside and out.
- Combine the diced potatoes with one cup of water and 1 tsp salt in a microwave safe bowl. Cover the bowl with a plate and microwave on high for 5 minutes.
- Drain the potatoes, then return to the hot bowl and toss to help any remaining water droplets evaporate (the potatoes must be thoroughly dry to roast properly).
- Add olive oil, chopped fresh rosemary, and pepper to the potatoes. Toss until evenly coated.
- Spread the potatoes onto a baking sheet in a single layer; ensure they’re not touching or overlapping. Season with salt, then transfer to the oven.
- Roast 40-45 minutes, flipping at least once, and up to every 15 minutes.
- Pro-tip: test the potatoes for doneness by tasting one! It’s hard to tell from sight or touch if roasted potatoes are finished cooking.
- Garnish the potatoes with chopped parsley or additional fresh rosemary to taste.
Can I use different potatoes?
Buttery Yukon Gold potatoes are the ultimate roasted potato experience. But this recipe works equally well with any new (baby) potato variety.
Can I roast at a different temperature?
Generally 400°F-425°F is the sweet spot for roasted potatoes. But certain occasions call for a little flexibility if you’re cooking multiple dishes at once. These can handle a temperature as low as 350°F and as high as 450°F, but cooking times will vary so keep an eye on them.
Are roasted rosemary potatoes healthy?
Potatoes can be incorporated into most health-conscious diets (they’re even permitted, in moderation, on a Whole30!).
I can rattle off platitudes about carbs in moderation, or nutrition facts about potassium and vitamin C, but bottom line, these are a side dish. No one’s suggesting you eat a bucket of potatoes drenched in butter and sour cream. Have a serving. Enjoy them. Be happy. Happiness is healthy too.
More simple potato side dishes
Did you make these rosemary roasted potatoes? I’d love to know how they turned out! Leave a comment and a rating below
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Extra Crispy Rosemary Roasted PotatoesPrint Recipe Rate this Recipe Pin Recipe
- 1.5 lb yukon potatoes, diced into 1” cubes
- 1.5 tsp kosher salt, divided
- 2 tbsp olive oil
- 2 tbsp chopped fresh rosemary
- ½ tsp cracked black pepper
- Position a rack in the lower third of the oven and heat to 425°F. Line a baking sheet with parchment paper or spray with olive oil cooking spray.
- Combine potatoes, 1 c water, and 1 tsp kosher salt in a microwave safe bowl. Cover with a plate and microwave on high for 5 minutes.
- Drain the potatoes, then return to the bowl and toss. The residual heat from the bowl will evaporate any remaining water droplets.
- Add the olive oil, rosemary, and pepper to the bowl, then toss to combine.
- Spread the potatoes evenly over the prepared baking sheet, ensuring the potatoes aren’t touching. Season with the remaining salt, then transfer to the oven. Roast 40-45 minutes, flipping once halfway through, until golden brown and crisp on the outside and tender on the inside. Serve immediately.