Golden edges that shatter when you bite. Centers that stay soft, almost creamy. That’s the magic of roasted red potatoes with rosemary. You toss them in the oven and out comes comfort food that feels a little fancy without even trying.
In my kitchen, oven roasted red potatoes with rosemary are a side dish staple. When I tested this recipe, I pulled the pan out and the garlic was just starting to char at the tips.
The smell hit me before I even set it down. My kids came wandering in like I’d rung a dinner bell. And honestly? When the whole family comes running, that’s how I know a recipe works.
These roasted red potatoes are rustic, fragrant, and endlessly forgiving. Serve them with Sous Vide Chicken and sauteed Brussels sprouts or air fryer green beans, for a deliciously easy meal.
- Red potatoes: Baby potatoes work best since they roast evenly; Yukon golds, russet potatoes or fingerling potatoes can be swapped if that’s what you have. Just make sure to cut them into bite-size pieces.
- Butter: Use salted or unsalted; olive oil works if you prefer a dairy-free option.
- Fresh rosemary: Fresh is best for flavor, but dried rosemary can be used (about one-third the amount). You can mix up the flavor profile with other herbs and spices if you like.
- Dijon mustard: Yellow mustard or stone-ground mustard can stand in.
- Garlic: Use fresh garlic cloves for the best roasted flavor. Pre-peeled garlic cloves are fine in a pinch. You can use garlic powder if you like.
Equipment
Large bowl, Large Spatula. Large Baking Sheet
Step-by-Step
(See the recipe card below for full instructions.)
Scrub potatoes and cut into halves or quarters, depending on size.
Add rosemary, Dijon mustard, garlic, salt, and pepper to butter and cook 3 to 4 minutes until fragrant.
Spread potatoes evenly on baking sheet.
Roast for 35-40 minutes until tender and golden brown.
Tips & Tricks
Why aren’t my roasted red potatoes crispy? Make sure they are in a single layer. If they’re piled up, they’ll steam instead of roast. I also blot mine dry with a towel after scrubbing. That extra step really does matter.
How do I keep oven-roasted red potatoes from burning? Start with a preheated oven. I’ve learned the hard way that sliding potatoes into a lukewarm oven just gives you uneven browning. And flip them about halfway through. It feels fussy, but it keeps them golden instead of scorched.
Can I make rosemary potatoes ahead of time? They’re never as magical reheated, but yes, there’s a trick. Roast them about halfway, let them cool, then finish them off right before dinner. If you’re dealing with leftovers, skip the microwave. Toss them back in a hot oven or in a cast-iron skillet on the stove, and the edges will perk up again.
How do I stop garlic from burning in oven-roasted red potatoes with rosemary and garlic? I slice my cloves thick. That way, they soften and infuse instead of shriveling into bitter bits. If they get too dark, I just pick them out before serving. The flavor’s already in the potatoes.
Roasted Red Potatoes with Rosemary
Ingredients
- 24 ounces red potatoes quartered or halved if small
- ¼ cup butter
- 2 tablespoons fresh rosemary chopped
- 1 tablespoon dijon mustard
- 4 cloves garlic cut into large slices
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Scrub the potatoes and cut them. If they are small, you can halve them, but if they are on the larger size, quarter them.
- Preheat oven to 425°F. Line a baking sheet with foil and spray it with cooking spray.
- Add the potatoes.
- Melt the butter in a small saucepan. Add the rosemary, dijon mustard, garlic, salt, and pepper, and cook for 3 to 4 minutes, until fragrant.
- Pour over the potatoes and toss to coat.
- Cook for 35 to 40 minutes, flipping halfway through, until tender and lightly browned.
- Serve warm, discarding the charred garlic gloves if desired.
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