Roast Potatoes

Roast Potatoes

279 Reviews 21 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  KIY

“Simple and delicious recipe for rosemary-kissed roasted red potatoes.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 450 degrees F (250 degrees C).
  2. Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
  3. Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

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Reviews (279)

Rate This Recipe
monsieur sax

monsieur sax

I've been doing something very similar to these for several years now. If you like your potatoes crispy, after chopping them, dry them thoroughly on paper towel before adding the oil. I put the potatoes in a gallon ziploc bag, then add about 1.5 T of extra virgin olive oil. Generally speaking, the less oil you can use, the better the result. after tossing the potatoes in the bag with the oil to coat, add the herbs. I use dried Herbs de Provence, but almost any herb or blend will work, and kosher salt. Those on reduced sodium diets can omit the salt and add a bit more herbs. Toss to coat again. I also I use a dark cookie sheet lined with Aluminum foil. When opening the bag, dump the potatoes on the foil lined sheet, but DON'T dump the excess oil in the bag onto the sheet. The dark sheet absorbs heat and transfers it to the aluminum foil, and the aluminum foil itself provides easy cleanup. Bake for 20 minutes initially on 450° on the middle rack Then take the pan out of the oven, and gently turn the potatoes. This will keep them from sticking to the foil later. Reduce the heat to 400° and cook for another 15 minutes. A convection oven will yield a bit crispier results, but with only a small reduction in cooking time. Don't open the oven except to turn the potatoes.



This recipe is a good place to start from. However, after some trial and error, I would suggest some tweaks. I added garlic powder, italian seasoning and a little parmesan cheese to the mix. I also used olive oil (they needed more then 2 T). I doubled the cooking time(I like mine crispy on the outside) and gave them a stir about half way through cooking. I had fresh rosemary on hand so I used that instead of dried. Also, I've found I have better luck with keeping them from sticking and getting them crispy if I use a metal baking pan (rather than glass).



I used olive oil and fresh rosemary for this recipe. Place all the ingredients in a ziplock bag to coat thoroughly and then place on the cooking sheet. Also baked for closer to 35 minutes instead of 20 minutes. Delicious recipe and goes so perfectly with steaks or roasted chicken.

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Amount Per Serving (4 total)

  • Calories
  • 227 cal
  • 11%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 36.4 g
  • 12%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 596 mg
  • 24%

Based on a 2,000 calorie diet



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Roasted New Red Potatoes


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Smothered Potatoes