Potatoes are the king of the side dish and there are oh-so-many ways to make them delicious. These Crispy Rosemary Potatoes might look unassuming, but they are potato perfection and a great side dish for SO many recipes.
The key to getting these potatoes to be tender on the inside and crispy (crunchy even) on the outside is a two-step cooking process that’ll actually save you time over the straight roasting option of the potatoes.
Any you toss the potatoes in a delicious rosemary butter situation because, why not?!
Let’s dig in and solve your side dish problems!
What potatoes work well for this recipe?
I would skip the russet potatoes for this recipe. What works really well is the smaller new potatoes or even baby potatoes. You could use fingerling potatoes if you want also. Ideally, you want a potato with a very thin skin so you can leave the skin on and get away with just halving the potatoes.
Yukon gold potatoes would work okay, but are a bit larger and you might need to cut them into quarters.
Fresh or dried rosemary
You could use fresh or dried rosemary for this recipe. I actually kind of prefer dried rosemary for this but either will work just fine. You can use more fresh rosemary if you use fresh, probably up to a tablespoon of fresh rosemary would be just fine.
Boiling the potatoes – a key step
Don’t skip the first step in these instructions. You might be tempted to just roast the potatoes, but boiling them first, ensures that they are cooked through and really tender. Then you can guarantee that your potatoes are done when they get crispy in the oven later.
I cut my potatoes in half and add them to salted water. Boil them for about 15 minutes until they are tender. Then drain the potatoes and let them dry a bit.
These will have an amazing texture after roasting because the potatoes are already cooked through!
Boiling the potatoes before roasting them will also take about 15 minutes off your total cooking time, which is always a plus!
Making the rosemary butter
After boiling the potatoes, but before roasting them, you should toss the potatoes in this delicious garlic rosemary butter. This is very easy to make. I just add some butter to a small pot with olive oil, rosemary, garlic, and some salt and pepper.
Melt that together and then toss your potatoes in it before roasting them.
This is a delicious and easy butter mixture, but feel free to experiment with it. You could add other herbs to it like thyme.
You’ll want to save this rosemary butter to toss your potatoes in a second time while they roast so don’t throw it out.
Roasting the rosemary potatoes
After you have boiled the potatoes and tossed them with the rosemary butter, lay them out on a baking sheet lined with parchment paper. Be sure to put the potatoes in a single layer with the cut side up. This looks OCD, but trust me, if you want really evenly roasted, crispy potatoes, this is the way.
Roast the potatoes at 450˚F for 10 minutes.
Then remove your potatoes and toss them in the rosemary butter a second time. Then back on the sheet pan, but this time with the cut side DOWN.
Back in the oven for another 10-15 minutes and they will crisp up beautifully.
These potatoes taste amazing and are gluten-free and go great with so many dishes.
Reheating the leftovers
You very well might have a few leftover potatoes after dinner. No problem! These are amazing the next day. Personally, I like to use them in breakfast with a few eggs, but you can reheat them in the oven until warmed through.
Just note that if you microwave them they will steam and lose their crispiness.
Leftover rosemary potatoes will keep fine in the fridge for a week.
What to serve with these roasted rosemary potatoes?
Crispy Rosemary Potatoes
- 1 ½ pounds new potatoes, halved
- ¼ cup butter, melted
- 2 tablespoons olive oil
- 1 teaspoon rosemary, dried
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Preheat oven to 450 °F. Halve potatoes and add to boiling water that has been salted. Boil potatoes for 15 minutes or until fork tender. Drain potatoes and let dry briefly.
- In a small saucepan, combine butter, olive oil, rosemary, salt and pepper and stir until melted and combined. Don't overcook. Remove from heat once combined.
- Add rosemary butter to a large mixing bowl and add in boiled potatoes. Toss to combine. Remove potatoes and place on a baking sheet with parchment paper, cut side up. Bake at 450F for 10 minutes.
- Remove potatoes and toss back in rosemary butter. Toss well and return to baking sheet, this time cut-side down. Roast for another 10-15 minutes.
- Remove potatoes and serve with other dishes of your choice.