Roasted Rosemary Potatoes are one of those sides you’ll want to keep making on repeat.
All you need are Yukon Gold potatoes, a few shallots, olive oil, fresh rosemary, salt, and pepper.
Toss it all together and let the oven do its thing until the potatoes get crispy and golden.
They’re the kind of side that works with basically anything like chicken, beef, or even just some veggies and salad.
Super easy to throw together and solid enough to keep in your weeknight or weekend menu.
Why You’ll Love This Recipe
Easy Prep
All the ingredients mix together in one bowl before roasting.
Crispy Texture
Stirring during baking ensures even browning on every side.
Family Friendly
Pairs well with a wide range of main dishes and works for family meals.
Tips and Tricks
Stir During Roasting
Turn the potatoes every 20 minutes to help them brown evenly.
Use Fresh Rosemary
Fresh rosemary adds stronger flavor compared to dried.
Leave Shallots Whole
Cooking the shallots whole gives a sweet, mild taste after roasting.
Ingredient Substitutions
Potatoes
Red potatoes or russet potatoes can be used if Yukon Golds aren’t available.
Shallots
Small onions can replace shallots.
Olive Oil
Canola or vegetable oil works as a substitute.
Serving Suggestions
Pair with grilled chicken, baked fish, or roast beef. Serve alongside a green salad or steamed vegetables for a full meal.
How to Store and Reheat
Place leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread on a baking sheet and warm in the oven at 350°F until hot and crisp. Avoid microwaving, as it softens the texture.
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Rosemary Roasted Potatoes
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Ingredients
- 1½ pounds yukon gold potatoes scrubbed, quartered
- 8 medium shallots peeled, left whole
- 2 tablespoon fresh rosemary minced, leaves only
- 2 tablespoon olive oil
- kosher salt to taste
- fresh ground black pepper to taste
Instructions
- Preheat oven to 400°F. Position oven rack in the middle.
- In a large bowl, add potatoes, shallots, rosemary, olive oil, salt, and pepper. Toss until coated evenly.
- Spread mixture in a single layer on a large rimmed baking sheet.
- Roast for about 45 minutes, stirring every 20 minutes, until potatoes are crisp and browned.
- Place baking sheet on a wire rack. Adjust seasoning if needed. Serve warm.
Notes
Ingredient Substitutions
Potatoes: Red potatoes or russet potatoes can be used if Yukon Golds aren’t available. Shallots: Small onions can replace shallots. Olive Oil: Canola or vegetable oil works as a substitute.How to Store and Reheat
Place leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread on a baking sheet and warm in the oven at 350°F until hot and crisp. Avoid microwaving, as it softens the texture.Nutrition
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