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I make these Rosemary Roasted Potatoes at least once a week! They are easy, delicious and the perfect complement for roasted chicken.
Get excited because these potatoes are one of my favorite sides to make. They are so quick to pull together and so delicious they should be illegal.
I created this recipe over a decada ago as an excuse to use copious amounts of rosemary, and I have made it almost weekly ever since. I also like to mix up the seasonings. Sometimes I add all the fresh chopped herbs like sage, thyme and oregano, and sometimes I like to toss them in a seasoning mix like this Hello Fresh fry seasoning.
How to use leftover roasted potatoes
I usually make a double batch of these potatoes when meal prepping. I serve them piping hot straight from the oven the first night and then use the leftovers in salads like this quinoa roasted vegetable salad or this warm lemon rosemary roasted vegetable salad.
They are incredibly easy to reheat and serve again with these mustard crusted pork chops or brown sugar meatloaf. Follow this simple tutorial for reheating potatoes in the air fryer for the crispiest and most flavorful leftover potatoes!
Roasted Rosemary Potatoes
- Preheat oven to 425F.
- In a large mixing bowl, bowl drizzle olive oil over the potatoes, toss to coat. I try to use as little oil as possible to keep them healthy.
- Sprinkle with salt and pepper. Start with a large pinch of salt and ¼ teaspoon pepper, toss and repeat until they are seasoned to your taste. I like to do a visual inspection to make sure there are some salt granules and some pepper clinging to the potato skins.
- Then add chopped rosemary. Fresh rosemary is one of my favorite herbs, so I use a generous amount. Start with a tablespoon and add more to your taste.
- Pour potatoes onto metal, rimmed cookie sheet and bake 15-25 minutes or until the skin is crisp and a fork is easily inserted into the largest potato.