Roast Potatoes

Roast Potatoes


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


30 m servings 227 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 36.4g
  • 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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  • Prep

  • Cook

  • Ready In

  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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  1. 484 Ratings


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 th...

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...

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 instea...

These are so good and couldn't be easier to make. This recipe also works well with regular potatoes. I don't tend to measure what I am using. To cut fat I make sure I use just enough oil to c...

This is almost exactly how I cook my husband's favorite - sea salt rosemary potatoes. Mine is even simpler - just add generous amount of good extra virgin olive oil,red potatoes, sea salt and fr...

I like to use fresh herbs for this recipe and olive oil and some lemon juice. It is easy and has a nice flavor. Some other additions are garlic powder and parsley too!

Thought I had the best recipe for roasted potatoes already...I was wrong. This is great. I thought a whole tsp. of salt seemed like a lot, but used it all anyways, and it was perfect. A lot o...

Very yummy and crunchy on the outside, soft on the inside. It does take longer than 20 minutes though. I think I usually keep them in for about 40-45 minutes. **variation** - sometimes I add d...

These potatoes were super easy to make and tasted great! I used baby red potatoes, which I then quartered, so there wer enice and bite sized. I also added a little more rosemary and salt; I be...