Roasting potatoes is a quick way to prepare a side dish for that rushed, weekday dinner. It doesn’t involve a lot of steps or prep time, and you can season them however you like. I used rosemary on these, but feel free to switch that out with thyme or another favorite flavor. Of course fresh herbs taste better, but not too many of us have them there for everyday use.
Start by cutting your potatoes. I slice them lengthwise in half, then each half into 3 or 4 wedges. If you have time, put them in a bowl of ice water for about 30 minutes. This step isn’t necessary, but with help give you a crispier potato. Either way, as you are slicing them, put them in ice water.
It’s probably time to preheat your oven to 350 degrees.
Drying your potatoes before seasoning and cooking is an important step. This also helps give you a nice, crispy potato. Make sure to drain and dry them really well.
Dry the bowl you had the potatoes in, put them back in the bowl and add the olive oil, rosemary, sea salt, and black pepper. Toss and lay out on a parchment-lined sheet tray. Try to space them out so they aren’t touching (this time around I used red potatoes).
I recommend using fresh herbs for this recipe. 1 teaspoon dry herbs equals 1 tablespoon fresh. However, they are expensive and usually go bad before you can use them up. So, if using dry herbs, make sure to muddle them with a mortar and pestle or crush them up in your hand to release the flavor of the dry herb.
Bake them for 30 minutes, flip them over and return to the oven.
After I bake them for 25 minutes more, I like to push them together on the pan and sprinkle on some Parmesan cheese and return to the oven for another 5 minutes. Of course if there are dairy allergies, just cook for another 30 minutes after flipping them over.
This time around, I served them with my Breaded Pork Bites that I made in my air fryer and some steamed chard.
Whatever you serve them with, I hope you enjoy!
Rosemary Roasted Potatoes
Equipment
- Bowl with Ice Water
- Sheet Pan
- Cutting board and knife
Ingredients
- 4 each russet potatoes small to medium
- 2 tbsp Olive oil
- 2 tbsp rosemary fresh, chopped
- Sea salt and black pepper
- 1/3 cup shredded parmesan optional
- 1 tbsp fresh chives or parsley, optional
Instructions
- Clean and then slice potatoes lengthwise into wedges and put them in a bowl filled with ice water. Let sit for 30 minutes, drain and pat dry with a clean towel. Put back into a dry bowl.
- Preheat oven to 350 degrees.
- Drizzle in the olive oil over and sprinkle in the rosemary and some salt and pepper – do not add too much salt as the parmesan will add more salty-ness. Toss this to get the potatoes evenly coated and place in a single layer on a parchment-lined sheet pan.
- Bake for 30 minutes. Turn the potatoes over and bake another 25 minutes. Sprinkle the parmesan over the potatoes and bake another 5 minutes.
- Remove from the oven and transfer to a serving dish. Sprinkle on the chives or parsley
- Enjoy!