Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

Whenever I ask my Jewish friends what’s on the menu for their Passover Seder, I always get similar responses: meat and potatoes. The dishes may vary, from brisket to a roast. From mashed potatoes to potato gratin. But chances are, these two staples are most likely on the menu.  It makes a lot of sense, when you can’t have bread, potatoes are the obvious choice for a delicious starchy side. 

Rosemary Roasted Potatoes

I went through a period where I really didn’t like potatoes.  I found mashed potatoes to just be a serving bowl for loads of butter.  And no matter what I added to a baked potato, the end result was just a bit lackluster for me.  French fries were really the only exception to my dislike for potatoes, for obvious reasons. But then my dad made this recipe a while back, and I was immediately smitten.  I began trying mashed potatoes, (particularly when my dad makes them), and realized all the buttery goodness I was missing out on.  My love for the universal root vegetable has grown and grown.  How could I have ever hated on the wondrous potato?

Fresh cut rosemary

Rosemary Roasted Potatoes

Roasted potatoes are one of the easiest ways to cook potatoes. Cut them up, toss with some olive oil and throw them in the oven until they’re browned, crispy and delicious.  Sometimes it doesn’t get any better.  Be sure to make a little extra than necessary so you can fry them up the next day for some home fries for breakfast.  Potatoes, I’m sorry I ever doubted you.  I promise it’s all love and affection from now on.

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

  • Servings: 3-4 servings
  • Difficulty: easy
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Note: The key to very crispy potatoes is to not be too tempted in turning them often.  Two flips, one at about 20 minutes and then about 40 minutes in will ensure even browning on every side and will result in tender on the inside, crispy on the outside potatoes.  I like my potatoes extra salty, so always add a pinch of kosher salt after they’ve cooked, but adjust salt levels to your taste.

Adapted from Ina Garten


  • 1 1/2 pounds small red or white potatoes (or a mixture)
  • 1/8 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 2 tablespoons fresh rosemary leaves, finely chopped


Preheat the oven to 400 degrees Fahrenheit.

Cut the potatoes into halves or quarters, depending on the size.  Put the potatoes onto a baking sheet, and toss with the olive oil, salt, pepper, garlic and rosemary until potatoes are well coated with the oil.  Spread evenly into one layer.

Roast in the oven for at least one hour, flipping twice with a spatula or tongs to ensure even browning.  Your potatoes will be done when they’re nice and brown and very crispy.

Remove potatoes from the oven and season with more salt and pepper to taste, and serve with rosemary sprigs for extra added color.

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