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Rosemary Infused Roast Potatoes

Crispy golden roast potatoes halved and coated with rosemary and herbs, served on a black plate.
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Crispy rosemary infused roast potatoes with a fluffy center, seasoned with olive oil, salt, pepper, and fresh rosemary – the perfect aromatic side dish for any meal.

Ingredients

Scale
  • 8 medium red potatoes (about 4 cups), chopped into bite-size pieces
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper (adjust to taste)
  • 2 large sprigs fresh rosemary (about 1 tablespoon minced)
  • 1 tablespoon finely chopped chives or green onions (optional)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Chop the potatoes into bite-size pieces and place them in a large mixing bowl.
  3. Drizzle the olive oil over the potatoes and toss with your hands to coat thoroughly.
  4. Sprinkle with salt, pepper, and minced rosemary. Toss again to ensure even seasoning.
  5. Spread the potatoes evenly on a well-oiled baking sheet in a single layer.
  6. Roast for 35–40 minutes, flipping once or twice during cooking, until golden brown and crispy on the edges.
  7. Remove from the oven and sprinkle with chopped chives if desired before serving.

Notes

  • Fresh rosemary provides the best flavor, but dried rosemary can be used (reduce quantity by one-third).
  • For extra crispiness, dry the potatoes thoroughly before adding oil.
  • Overcrowding the pan will cause steaming instead of roasting.
  • Leftovers can be stored in the fridge for up to 4 days and re-crisped in the oven or air fryer.

Nutrition

Find it online: https://recipeeasily.com/rosemary-infused-roast-potatoes/