Rosemary Roasted Potatoes

We’re finishing our Easter brunch recipes with this easy side dish of roasted rosemary potatoes. We foraged our rosemary on the property and used mixed varieties of potatoes, playing with nuances of flavor and color. Paired with olive oil, salt, and pepper, this side dish is simple and highlights the flavor of the potato without masking it. Made with five ingredients, the prep time takes less than 5 minutes, leaving your morning free to focus on coffee and making other dishes for your gathering.

Keep reading for the full recipe after the jump!

Rosemary Roasted Potatoes

6-8 servings


    • Mixed potatoes (we used taro, russet, and red varieties)
    • 3 T extra virgin olive oil
    • 4 sprigs fresh rosemary, finely chopped
    • salt and pepper, to taste


Preheat oven to 350 degrees F. Clean potatoes with vegetable brush and chop into cubes. Rinse rosemary and finely chop. Place potatoes on aluminum foil lined baking sheet. Drizzle olive oil. Add rosemary, salt, and pepper. Mix potatoes until thoroughly coated. Cook in oven for 20-25 minutes, turning halfway through the cooking time. Remove until potatoes are slightly crispy and golden brown. Enjoy!



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