Rosemary potatoes make for the perfect side dish to a variety of entrées, including roast chicken, beef tenderloin, or a juicy grilled steak. Better than that, they’re incredibly easy to make and can be healthier than sides like French fries or mac and cheese.
To create rosemary roasted potatoes, you’ll need fresh rosemary, sea salt, good olive oil, and your favorite kind of potatoes. Traditionally, roasted potatoes call for baby potatoes, whether they’re red potatoes, fingerling potatoes, or Yukon gold potatoes.
Unlike mashed potatoes, you don’t need to peel your potatoes. Simply give them a good scrub under water and then cut the potatoes in half (or quarters if the potatoes are on the bigger side), and season with salt, olive oil, and chopped rosemary.
To get extra crispy potatoes, you’ll want to ensure a couple of things. First, your potatoes should be pat dried very well before placing them on the baking sheet to roast.
Secondly, you’ll want to use a high temperature and a dark baking sheet to roast them. The high temperature and dark sheet allow for foods to become crispier while they bake in the oven. For best results, place the potatoes on the baking sheet cut side down.