Rosemary potatoes go with everything. They're incredibly simple, but also delightful and not boring at all. How do they do that? It's because of the rosemary and its strong, unique scent. He takes every dish to the next level. Add some garlic – because garlic is always a good idea – and you have potatoes that are a real hit. They look simple on the plate, but they taste sophisticated and surprise in a really appealing way. They pair just as well with a celebratory brunch as they do with a hearty steak dinner, so you might find yourself making them again and again. Before you know it, you might even know these sheet pan rosemary potato recipes by heart!
Sheet pan roasted rosemary potatoes recipe
Five basic ingredients are all you need to make rosemary potatoes in the oven! You may even already have most of it in your pantry. If you have rosemary in your garden, even this ingredient is easy to find. And if not, then this recipe can be your excuse to plant our favorite fragrant evergreen. Here's everything you need for this sheet pan rosemary potatoes recipe:
- 1.5kg red baby potatoes, halved
- 2 tablespoons extra virgin olive oil (Notice: If you have reserved bacon fat on hand, now is a good time to use it as it adds great flavor to the sheet pan rosemary potatoes.)
- 3 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 tablespoons chopped fresh rosemary
Follow these steps to prepare the recipe
This is how you prepare the rosemary potatoes from the tray:
- Preheat the oven to 220°C with a rack in the middle position.
- Fill a large pot with water and add 1 1/2 teaspoons of the salt. Bring the water to a boil over high heat. Add the potatoes and cook until just tender, about 10 minutes. Pour the potatoes into a colander and let them stand for 5 minutes until they are slightly dry.
- Place the cooked potatoes, olive oil, garlic powder, rosemary, and remaining 1 ½ teaspoons salt in a large bowl. Toss to coat well.
- Spread the potatoes in a single layer on a rimmed baking sheet. Cook for 15 minutes. Using a thin metal spatula, turn the potatoes over and continue cooking until crispy, 15 to 20 minutes.
- Transfer to a plate and serve immediately.
Rosemary potatoes – what you can eat with them:
- These sheet pan rosemary potatoes go well with a weekend meal of roasted chicken or steak.
- For a simple vegetarian dish, fry a bowl of mixed peppers, zucchini and broccoli alongside the potatoes and serve with rice and a simple sauce on top.
Sheet pan rosemary potatoes with lemon and thyme
Crispy and caramelized from the frying, sour and tangy from the lemons. This variant of the traditional fried potatoes is particularly suitable as a side dish with chicken or fish, accompanied by a bitter leaf salad.
What you need:
- 1.5kg potatoes, washed but not peeled, cut into halves or quarters depending on size
- 2 lemons, cut into thick slices, plus another ½ lemon to taste
- 7-8 cloves of garlic, unpeeled, lightly crushed
- 4 fresh rosemary sprigs
- 6 fresh thyme sprigs
- 4 tablespoons olive oil
- Salt and pepper
Here's how to prepare the recipe for these seasoned rosemary potatoes from the sheet pan:
Step 1: Preheat the oven to 180°C. Place the potatoes in a pot of cold salted water, bring to a boil and cook for 10 minutes. Drain them and let them drain in a colander for a few minutes.
Step 2: Place the potatoes on a tray and scatter the lemon slices, garlic, rosemary and thyme over them. Drizzle with the oil and toss with your hands so each potato is coated with oil. Season well.
Step 3: Roast the potatoes for 35-40 minutes, turning once or twice, until the lemons begin to caramelize and the potatoes are golden brown. Squeeze the extra lemon half, sprinkle some more salt on top and serve immediately.
If you are in a hurry, prepare the potatoes with rosemary in the pan
Seasoned with Italian herbs and olive oil, this simple potato dish will become a new favorite. Compared to fried potatoes, it only takes half as long.
What you need:
- 4 russet potatoes cut into cubes
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 spring rosemary, chopped
- 1/2 teaspoon pepper
Prepare rosemary potatoes in the pan - follow these steps:
- Preheat your skillet to medium heat.
- Place the potatoes, olive oil, Italian seasoning, garlic, rosemary, salt and pepper in a bowl.
- Toss to coat with the spices.
- Add the potatoes to the pan and cook for 15-20 minutes or until tender and crispy.
Recipes with potatoes as a main courseyou can find here!
