Rosemary Roasted Potatoes
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.These easy Rosemary Roasted Potatoes are one of my favorite vegan side dishes. With just baby red potatoes, fresh rosemary, and a little olive oil, they come out crispy on the outside and creamy inside. They bake in under an hour and pair perfectly with just about any meal.
Potatoes are one of the most versatile veggies in my kitchen. I can turn them into all kinds of easy meals, from soup to mashed, and they always come out delicious. One of my favorite comfort foods is this pan-fried potatoes and onions hash, which actually inspired me to create a simpler, oven-baked version like this one.
And honestly, I don’t know a single picky eater who doesn’t like potatoes. Ha! My kids are all in for anything-potato, no matter how I serve it. Whether I’m making these roasted potatoes, crispy parmesan truffle fries or my healthy mashed potatoes, they always show up to the table with big appetites. This recipe became a favorite because it’s hands-off, family-friendly, and full of flavor without much prep.
👩🏽🍳 Why I Love This Recipe
I love pairing rosemary with potatoes, it’s such a classic combo that always tastes good. Would you agree? These vegan roasted potatoes have the best texture, crispy on the outside and creamy on the inside. My kids ask for them all the time, and I’ve brought them to family dinners more times than I can count.
In this picky eater blog, we’re all about easy recipes that are healthy and actually taste good. Well, here’s some good news, with this recipe I just toss everything in a bowl, spread the potatoes out on a baking sheet, and let the oven do the rest. As a nutritionist, I love that these are lighter than the usual restaurant sides but still packed with savory flavor. They’re naturally vegan, gluten free, and made with simple ingredients I almost always have on hand.
I’ve made these for guests, prepped them ahead for the week, and served them with everything from roasted veggies to tofu scramble. I’m obsessed with how the fresh rosemary makes my whole kitchen smell amazing and gives the potatoes a herby flavor. I hope you give this a try at your next gathering!
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🥘 Ingredients
This vegan roasted rosemary potatoes recipe comes together with just a handful of simple ingredients I can always find at my local grocery store. Here’s what I use:
Baby Red Potatoes: These are the base of the dish and my favorite to roast because the skin gets nice and crispy while the inside stays creamy. You can also use fingerling or Yukon gold potatoes, but if you go with russets, be sure to peel and chop them first.
Olive Oil: A little olive oil helps the potatoes crisp up perfectly in the oven. I like to use a mix of olive oil and a light spray to keep things lighter but still get that perfect texture.
Rosemary: I love using fresh rosemary for its earthy, woodsy flavor.
Seasonings: To keep things simple, I stick with just sea salt and black pepper. They’re all I need to bring out the natural flavor of the potatoes and rosemary.
🔪 How To Make
Making these rosemary roasted potatoes takes just three simple steps. Bake them for 45 minutes and they’re ready to serve! It really doesn’t get easier than that.
Pre-Boil the Potatoes: I start by cutting the potatoes into 1.5 inch pieces and adding them to a large pot. I cover them with just enough water, bring it to a boil uncovered, then reduce to a simmer and cook for about 8 to 10 minutes until they’re fork tender. I make sure not to overcook them, then drain and transfer them to a large bowl.
Prep: I preheat the oven to 425 degrees and lightly spray a baking sheet with olive oil spray. Then I toss the boiled potatoes in a large mixing bowl with olive oil, salt, pepper, and rosemary. Once everything’s coated, I spread the potatoes out evenly on the baking sheet.
Bake and Serve: I bake the potatoes on the middle rack for 30 to 45 minutes, stirring every 15 minutes until they’re golden and crispy. Then I serve them hot as a tasty side dish with just about any main meal.
💭 Expert Tips
My #1 Secret Tip for making this vegan roasted potatoes is to always pre-boil the potatoes before roasting. It might seem like an extra step, but it makes such a difference. Pre-boiling gets them perfectly tender on the inside, so when they hit the oven, they crisp up beautifully without drying out.
Other Tips To Keep In Mind:
- Cut evenly: I make sure not to cut the potatoes too thick so they cook all the way through. Even pieces help them roast evenly and stay tender inside.
- Single layer: I always spread the potatoes out in a single layer on the baking sheet. If they’re piled up, they won’t get that crispy texture I love.
- Stir while roasting: I like to give the potatoes a good stir every 15 minutes while they roast. It helps them cook evenly and get golden on all sides.
📖 Variations
These vegan rosemary roasted potatoes are one of my ultimate comfort foods, and here are a few variation ideas I’ve already tested and loved.
Garlicky Potatoes: I like to add one tablespoon of freshly minced garlic along with the rosemary for extra flavor. It turns these into delicious garlic rosemary roasted potatoes.
Mixed Herb Potatoes: Rosemary is my go-to, but sometimes I switch things up with other herbs. A half teaspoon of sage, dried thyme, Italian seasoning, or onion powder works really well.
Make It Spicy: If I want to add a little heat, I sprinkle in a pinch of cayenne, chili powder, or crushed red pepper flakes. You can also use extra black pepper depending on your spice level.
Roasted Sweet Potatoes and Veggies: I’ve made this recipe with sweet potatoes and a mix of root veggies like carrots and onions. I usually go for about two cups of mixed veggies along with the potatoes for a colorful and hearty twist.
🍽 Serving Suggestions
I love serving these crispy vegan roasted potatoes with my vegan sweet potato pancakes for a cozy weekend brunch. My kids always ask for seconds when I pair them with my tofu scrambled eggs for breakfast.
For dinner, they go perfectly with a slice of my authentic vegan moussaka and a fresh spinach and arugula salad. When friends come over, I often serve them alongside my vegan turkey with a drizzle of vegan onion gravy and let’s just say, the compliments roll in before we even sit down. Ha!
🧊 Storage Directions
Refrigeration: I let the roasted potatoes cool to room temperature, then store them in an airtight container in the fridge. They stay fresh for about 4 to 5 days.
Freezing: I don’t usually freeze these since the texture changes a bit, but if you do, lay them out on a baking sheet to freeze individually first. Then transfer to a freezer-safe bag or container and use within one month for best taste.
Reheating: To reheat, I pop them in the oven at 350 degrees until they’re warmed through and crispy again. The oven really brings them back to life better than the microwave.
❓Recipe FAQs
Is it better to boil potatoes before roasting?
Yes, I always boil my potatoes before roasting to get that crispy crust on the outside while keeping the center creamy. It also helps make sure they cook all the way through once they’re in the oven.
Are roasted potatoes healthy?
Yes, roasted potatoes can definitely be healthy, especially when made at home. As a nutritionist, I can tell you my vegan roasted potatoes are a super healthy choice for a few reasons:
#1 | Baked not Fried: This recipe has only 1.2 grams of fat per serving but still have a great texture thanks to the pre-boiling and olive oil spray used in this rosemary red potatoes recipe.
#2 | Low in Calories: One serving will run you only 70 calories – about half the amount of traditional roasted potatoes.
#3 | High in Vitamins and Minerals: Potatoes are a great source of fiber, Vitamins C and B6, and potassium. They are also heart-healthy when eaten in moderation.
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🎥 Watch How to Make It
Rosemary Roasted Potatoes
These easy Rosemary Roasted Potatoes are one of my favorite vegan side dishes. With just baby red potatoes, fresh rosemary, and a little olive oil, they come out crispy on the outside and creamy inside. They bake in under an hour and pair perfectly with just about any meal.
Servings: 6
Calories: 70kcal
Ingredients
- 1 pound baby red potatoes quartered
- 1 tbsp fresh rosemary chopped
- 0.5 tbsp extra virgin olive oil
- 1-2 sprays olive oil cooking spray
- 1 tsp sea salt
- black pepper to taste
Instructions
- Preheat oven to 425 degrees and spray a baking sheet with olive oil cooking spray.
- Cut the potatoes into 1.5 inch pieces, cover them with water, and boil uncovered. Then simmer for 8 to 10 minutes until they’re fork tender.
- In a large mixing bowl, toss the potatoes with the 1/2 tbsp olive oil, salt, pepper and rosemary.
- Spread the potatoes out on the baking sheet. Bake for 45 to 50 minutes until the potatoes are golden brown, stirring every 15 minutes. Serve hot.
Notes
- My #1 Tip for making this vegan roasted potatoes is to always pre-boil the potatoes before roasting. It might seem like an extra step, but it makes such a difference. Pre-boiling gets them perfectly tender on the inside, so when they hit the oven, they crisp up beautifully without drying out.
- Cut evenly: I make sure not to cut the potatoes too thick so they cook all the way through. Even pieces help them roast evenly and stay tender inside.
- Single layer: I always spread the potatoes out in a single layer on the baking sheet. If they’re piled up, they won’t get that crispy texture I love.
- Stir while roasting: I like to give the potatoes a good stir every 15 minutes while they roast. It helps them cook evenly and get golden on all sides.
Nutrition
Calories: 70kcal | Protein: 1.5g | Fat: 1.2g | Saturated Fat: 0.2g | Sodium: 401.5mg | Potassium: 356.3mg | Fiber: 2.1g | Sugar: 0.7g
Super crispy and deliciously aromatic with rosemary. Great tips regarding par-boiling first! Thanks 🙂
Thanks so much!! So glad you liked it!
These potatoes are so delicious and so easy to make! I can’t wait to make them again!
Thank you so much Chenée! 🙂
I love this recipe! The potatoes came out perfect and were a great side dish along dinner tonight! Yum!
Awesome!! That’s so great Gina!
These are so delicious! I can’t wait to try this recipe with the other vegetables you mentioned.
Thanks so much Quynh!! So glad you liked this recipe!
Your tip about pre-boiling the potatoes makes such a difference in the final result. Oh wow! So good and creamy!
Yay! I’m so glad that worked out well for you Jennifer!
These roasted potatoes came out perfectly golden! The rosemary really adds a delicious flavor to it too.
Hooray! I’m so happy to hear that Emily – thanks for letting me know!
Potatoes are comfort food for me, mixed with rosemary they are irresistable!
Mine too!! Enjoy!
We are a potato loving family and this oven roasted potatoes sounds absolutely delicious. Fresh rosemary adds so much flavor to this simple dish. Thanks for sharing.
Totally!! The rosemary pairs so well with the potatoes, it makes it really comforting! Hope you enjoy this when you try it!
This was so delicious. I made it today! It was approved by my entire family! I am adding it to the rotation! YUMMMM
Hooray!! I’m so happy to hear that Cindy! 🙂