These crispy herb roasted potatoes are the perfect side dish, whether you serve them up for a regular weeknight, a Sunday roast, or Christmas dinner. They NEVER disappoint! Crispy on the outside, fluffy on the inside, and loaded with layers of delicious savory flavor you’ll LOVE.
Crispy Rosemary Potatoes You Can Count On
Having a few reliable side dishes you can rely on makes every dinner easier. I love a simple, versatile side dish you can pair with almost anything, like perfectly Seasoned Green Beans, an Easy Caesar Salad, or these herb roasted potatoes. There’s just so much to love!
I hope you love them as much as I do! Happy cooking! xo, Emily
Gather Your Ingredients
One great thing about this herb roasted potatoes recipe is that most of the ingredients are pantry staples! Here’s what you’ll need to get started on this simple side dish:
How To Make Herb Roasted Potatoes, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.
- PREHEAT & PREP. To start, preheat the oven to 425 degrees F. Lightly grease a sheet pan and set it aside.
- BOIL THE POTATOES. Scrub the potatoes well to remove and dirt or grit, then cut into evenly sliced wedges. (Leave the peels on!) Place the potatoes in a large saucepan and cover them with water so the water is 1-inch above the surface of the potatoes. Bring the water to a boil over medium-high heat then simmer the potatoes 8-10 minutes, or until just fork tender.
- COMBINE SEASONING. While the potatoes are simmering, mix up your seasoning mix. In a small bowl, combine Fresh rosemary, salt, pepper, smoked paprika, garlic powder, paprika, and dried sage. Whisk to combine evenly.
- COAT POTATOES. When the potatoes are done cooking, drain them in a colander then add to a large bowl. Drizzle with olive oil, then sprinkle with seasoning mix. Gently stir with a spatula until well combined. The potatoes will get a bit roughed up and some may break. This is fine!
- ROAST. Spread the potatoes out into a single layer on your greased sheet pan. Give the pan a shake or two so the potatoes are fairly evenly spaced. Roast potatoes 20-25 minutes.
- FLIP & ROAST SOME MORE. then flip the potatoes and roast another 20-25 minutes. (If, at any point, the potatoes are sticking to the pan, just give them another 3-5 minutes, then try again. They should naturally release from the pan when they’re browned.)
- SERVE & STORE. Enjoy potatoes hot from the oven. Store leftover potatoes in an airtight container in the fridge 3-4 days. The leftovers are delicious on their own, but also make a great addition to breakfast burritos, breakfast hash, and more!
FAQ + Tips And Tricks For The Best Rosemary Roasted Potatoes
Choose a Light Baking Sheet! I recommend a light colored aluminum sheet pan, NOT a dark sheet pan. The dark one will likely burn the potatoes while the light one will more gently and evenly brown them. I also prefer metal over ceramic coated, enamel, or colorful sheet pans.
Leave Them Alone. I know it’s tempting to check on the potatoes and flip them more often, but for maximum crispiness and best results, leave them alone until the halfway point. You can flip them once halfway through, then just leave them to roast!
Can I Use Another Kind of Potatoes? Yes. Russet potatoes and red potatoes will both work well for these oven roasted rosemary potatoes, they’ll just have a subtly different texture and flavor. I haven’t made them with fingerling potatoes or baby potatoes yet, but I think they’d work great. Just don’t slice them!
Extras You Can Add. For a little something extra, feel free to add some freshly parmesan cheese, a pinch of fresh parsley, a little shake of cayenne pepper, or even more of your favorite herbs! (Fresh thyme is also nice here!)
Prep Ahead. To get ahead on this recipe (since there IS some extra prep involved), you can mix up the seasoning blend and simmer the potatoes in advance. When I do this, I can simmer the potatoes in the morning, drain them and pop them in the fridge, then roast them in the super-hot oven for dinner, which saves me time on evenings where we don’t have quite as much time for dinner prep.
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Rosemary Herb Roasted Potatoes recipe. I can’t wait to hear how it goes!
Rosemary Herb Roasted Potatoes
Ingredients
- 1 1/2 pounds Yukon Gold potatoes
- 2 Tablespoons Olive Oil
- 1 Tablespoon Fresh Rosemary
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Paprika
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Dried Sage Rubbed Sage
Instructions
- PREHEAT & PREP. To start, preheat the oven to 425 degrees F. Lightly grease a sheet pan and set it aside.
- BOIL THE POTATOES. Scrub the potatoes well to remove and dirt or grit, then cut into evenly sliced wedges. (Leave the peels on!) Place the potatoes in a large saucepan and cover them with water so the water is 1-inch above the surface of the potatoes. Bring the water to a boil over medium-high heat then simmer the potatoes 8-10 minutes, or until just fork tender.
- COMBINE SEASONING. While the potatoes are simmering, mix up your seasoning mix. In a small bowl, combine Fresh rosemary, salt, pepper, smoked paprika, garlic powder, paprika, and dried sage. Whisk to combine evenly.
- COAT POTATOES. When the potatoes are done cooking, drain them in a colander then add to a large bowl. Drizzle with olive oil, then sprinkle with seasoning mix. Gently stir with a spatula until well combined. The potatoes will get a bit roughed up and some may break. This is fine!
- ROAST. Spread the potatoes out into a single layer on your greased sheet pan. Give the pan a shake or two so the potatoes are fairly evenly spaced. Roast potatoes 20-25 minutes.
- FLIP & ROAST SOME MORE. then flip the potatoes and roast another 20-25 minutes. (If, at any point, the potatoes are sticking to the pan, just give them another 3-5 minutes, then try again. They should naturally release from the pan when they're browned.)
- SERVE & STORE. Enjoy potatoes hot from the oven. Store leftover potatoes in an airtight container in the fridge 3-4 days. The leftovers are delicious on their own, but also make a great addition to breakfast burritos, breakfast hash, and more!
Notes
- Choose a Light Baking Sheet! I recommend a light colored aluminum sheet pan, NOT a dark sheet pan. The dark one will likely burn the potatoes while the light one will more gently and evenly brown them. I also prefer metal over ceramic coated, enamel, or colorful sheet pans.
- Leave Them Alone. I know it’s tempting to check on the potatoes and flip them more often, but for maximum crispiness and best results, leave them alone until the halfway point. You can flip them once halfway through, then just leave them to roast!
- Prep Ahead. To get ahead on this recipe (since there IS some extra prep involved), you can mix up the seasoning blend and simmer the potatoes in advance. When I do this, I can simmer the potatoes in the morning, drain them and pop them in the fridge, then roast them in the super-hot oven for dinner, which saves me time on evenings where we don’t have quite as much time for dinner prep.
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/crispy-herb-roasted-potatoes/Originally shared December 2015. Recipe updated with more precise measurements, improved recipe notes and new photos & video and republished October 2026.
These potatoes look delicious! My mom used to make potatoes like these growing up and they were always my favorite!