Rosemary roasted potatoes are delicious to eat and you won’t believe how good they make the house smell! I’m all for a side dish that doubles as a holiday scent for your home. We’ll give the potatoes a head start in a pot of boiling water with a little salt and a big splash of vinegar and then pop them in a bowl, toss them with fresh rosemary, garlic powder, onion powder, a splash of oil, and a bit of salt and pepper. And then just sit back as they roast. Rosemary roasted potatoes with a homemade roast beef tenderloin or a whole roasted chicken would be the epitome of dinner perfection if you’re hosting a dinner party or planning your Christmas Eve meal or a fancy New Years Eve dinner.
Ingredients for rosemary roasted potatoes:
Baby Red Potatoes: I like this recipe best with baby red potatoes, because they look great with the rosemary after they’re roasted. You can however use baby yukon golds or a medley of red, yellow, and purple potatoes. You could even use russet potatoes like I do for my garlicky extra crispy potato recipe. Basically, what I’m saying it that the type of potato you use is up to you!Apple Cider Vinegar: Vinegar plays a two part role in this recipe. The first is practical. It helps the potatoes to form a thin crust on the outside which will help the potatoes keep there shape and texture. The second is that it gives them a bit of flavor! These potatoes don’t taste like salt and vinegar potato chips or anything, but the vinegar does give them a unique hint of flavor that pairs beautifully with the fresh rosemary.Kosher Salt: We’ll use it twice. Once to season the potatoes while they boil and then again to season the potatoes before we put them in the oven to roast.Avocado Oil: You can also use ghee (clarified butter) or even olive oil for this recipe.Seasonings: I like to use a teaspoon of garlic powder and dash of onion powder to season the boiled potatoes with before they go into the oven.Fresh Rosemary: Remove the rosemary from the stem, give them a rough chop and toss them with the potatoes when I season them. This really makes the whole house smell so, so good! If you aren’t a fan of rosemary, you can use other herbs as well. Chopped thyme would make an excellent substitute here.
How to make the best rosemary roasted potatoes:
Recommended kitchen equipment for this recipe:
Large Pot: Used to boil the potatoes.Colander: We’ll drain and let the potatoes air dry in the colander for about 10 minutes so that most of the moisture on the surface of the potatoes evaporates. Large bowl: You’ll need a large bowl to toss the potatoes in oil, season them with garlic and onion powder, and the chopped rosemary.Baking Sheet: You’ll want to use a large, 13×18 baking sheet. Even though it’s going to look like you used a sheet pan that’s too large, you want there to be adequate space between the potato pieces. The most air that circulates the crisper the potatoes will have a chance of becoming!
If you like this potato recipe, you might also like:
How to Make The Perfect Baked PotatoesTwice Baked Potato CasseroleCheesy Scalloped PotatoesCreamy Asiago Roasted Garlic Mashed PotatoesLoaded Mashed Potato Balls
