Rosemary and Garlic Roasted Potatoes

These Rosemary and Garlic Roasted Potatoes are the perfect potato side dish for any fall or winter meal! Come learn how to make the perfect crispy roasted potatoes with lots of flavor and how to reheat leftover roasted potatoes. You’ll never believe how easy these crispy rosemary potatoes are to make!

roasted potatoes in bowl with rosemary

Roasted potatoes are my absolute favorite way to prepare potatoes.

They’re so versatile in the ways you can season them and they’re just plain delicious. As another plus, these roasted potatoes are so much healthier than French fries.

The one downfall of roasted potatoes, and in my opinion of potatoes in general, is that roasted potatoes can be tricky to reheat. Be sure to check out all of my tips for the best way to reheat roasted potatoes if you want to maintain their crispiness.

But really, I don’t think that leftover roasted potatoes will be a problem. I listed the serving size as four, but to be honest, if you left me alone with a tray of these, I’d eat half of them by myself.

Every single one. They’re that good.

These are also a great party dish! They’re always the first item to disappear from the table.

Rosemary and Garlic Roasted Potato Ingredients

potatoes and rosemary on a white background
  • Potatoes
  • Olive Oil
  • Lemon Juice
  • Fresh Garlic
  • Fresh Rosemary
  • Fresh Thyme
  • Salt
  • Pepper

I used fresh rosemary but you can also use dried and if you don’t have fresh garlic, garlic powder will do just fine!

What are the Best Potatoes for Roasting?

You can roast any potato variety, but our favorites for the perfect roasted potatoes are Russet, Red Potatoes, and Yukon Gold Potatoes.

This recipe for rosemary and garlic roasted potatoes uses russet potatoes because they are the perfect size for cutting into wedges for roasting.

Ideally, look for potatoes that have thinner skins. The heat can get inside potatoes with thinner skins quicker than potatoes with thick skins, leaving you with a shorter cooking time.

What are the Best Herbs for Roasted Potatoes?

For roasted potatoes, fall and winter herbs like rosemary, thyme, and sage pair best. You can use fresh or dried herbs for roasted potatoes, but I really prefer fresh potatoes in this recipe.

If you do use dried herbs, you’ll need to use a lot less than you would fresh herbs, so keep that in mind.

Tips for Making The Best Roasted Potatoes

Make sure the potatoes have been fully dried after washing and scrubbing. Any residual water on the potatoes will result in less crispy potatoes.

If you have an extra minute, preheat the skillet during the oven preheat time while you’re prepping the rest of the recipe. This will help the potatoes crisp up faster and shorten the cooking time.

The baking time for these rosemary and garlic roasted potatoes will vary depending on how big your wedges are. I usually bake mine for 20 minutes, take them out of the oven to flip them, and bake for another 10 – 15 minutes. If you want them crispier, just bake them for a few minutes longer.

Should You Boil Potatoes Before Roasting

No, you don’t have to and this recipe for Rosemary and Garlic Roasted Potatoes doesn’t require parboiled potatoes.

Boiling potatoes in salted water for about 5 minutes prior to roasting them helps achieve super creamy interiors and extra crispy exteriors, and it also cuts down on the roasting time. Just make sure you dry the potatoes before roasting.

I only ever boil potatoes before roasting in this recipe for Smashed Potatoes with Parmesan Gremolata, but some people do like to boil potatoes first before making roasted potatoes. 

potato wedges on baking sheet

What is the Best Pan for Roasting Potatoes?

I prefer cast iron pans to get the crispiest roasted potatoes. Cast Iron skillets heat evenly, they’re naturally nonstick (when you properly season cast iron), easy to clean, and they make a nice presentation for serving. Roasted Potatoes will brown and crisp better in a pan that holds and distributes heat well.

Look for a cast iron skillet with low sides (not a French or dutch oven) to allow heat to circulate around the potatoes while they roast – that’ll give you crispier potatoes on all sides.

I often take my cast iron skillets from stove to oven and directly to table (with a hot pad under it). Cast iron skillets also maintain temperatures well, which helps keep your food warm if you serve it in the skillet.

Make sure your cast iron is properly seasoned by reading all about Caring for Cast Iron.

How Do You Store Leftover Roasted Potatoes?

Store leftover rosemary and garlic roasted potatoes in a lidded plastic storage food container or a zip top plastic bag. First, cool them completely before packaging up the leftovers to minimize condensation. When properly stored at your refrigerator’s recommended temperature, leftover roasted potatoes will stay fresh in the refrigerator for approximately 3 – 5 days.

Can you Freeze Leftover Roasted Potatoes

Yes, you can freeze roasted potatoes. Cool them completely, then place them on a parchment paper lined baking sheet. Freeze until firm, then transfer to a freezer safe storage container or a freezer zip top storage bag. Squeeze out as much air as possible to prevent freezer burn. Label with contents and date, and store in the freezer for up to 6 months.

bowl with roasted potatoes and rosemary

How to Reheat Leftover Roasted Potatoes

There are a few different ways to reheat leftover roasted potatoes, and some work better than others. Check out the pros and cons of these methods:

Can You Reheat Roast Potatoes in the Microwave?

Yes, you can reheat these rosemary and garlic roasted potatoes in the microwave, but you shouldn’t for best results! Microwaved roasted potatoes will lose their crispiness and will end up soggy. Instead, try the oven, toaster over, or air fryer for a better reheating options.

What is the Best Way to Reheat Roasted Potatoes

Did you know that you can reheat leftover roasted potatoes and keep them crispy? The best way to reheat roasted potatoes so they don’t get soggy is to reheat them in the oven at 400 degrees F rather than the microwave.

Preheat the oven to 400 degrees F. Transfer the leftover roasted potatoes to a baking sheet. Reheat them by roasting (again) for 10-15 minutes, checking every 5 minutes and tenting loosely with foil if they begin to brown too much.

A toaster oven works well too, if you don’t want to heat the whole oven. Use a small tray that will fit inside, or make a tray out of heavy duty foil.

Can You Reheat Roasted Potatoes in the Air Fryer?

YES! For crispy reheated leftover roasted potatoes is to use the air fryer. We’ve recently begun experimenting with the air fryer as an option for reheating foods that are supposed to be crispy and it has worked wonderfully. We usually set it for about 10 minutes and check every 3-4 minutes.

Reheat time depends on the size of what you’re reheating and re-crisping. Keep a watchful eye so that you don’t accidentally burn what you’re reheating.

overhead photo of roasted potatoes in a bowl

More Roasted Potato Recipes

Looking for some more roasted potato recipes to try? Here are a few favorite. You can also browse the recipe index for even more ideas!

Roasted Sweet Potatoes with Garlic and Sage make a great side for your evening meal. Cubed sweet potatoes tossed in olive oil, salt, and pepper are roasted and then tossed generously with fresh garlic and sage.

Check out this recipe for Oven Baked Seasoned Fries. They’re are baked, not fried. Flavored with garlic and onion powder, paprika, and Italian seasoning, these oven fries are impossible to resist! 

In this recipe for Roasted Smashed Potatoes with Parmesan Gremolata, boiled potatoes transformed into something extremely flavorful with roasting and a parmesan-parsley gremolata.

These Maple Chipotle Roasted Sweet Potatoes and Brussels Sprouts are the kind of vegetable side dish that has everyone asking for seconds! To make these roasted veggies stand out, I coated them in a blend of butter, maple syrup and ground chipotle pepper.

What’s your favorite roasted potato seasoning?

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Rosemary and Garlic Roasted Potatoes

Rosemary and Garlic Roasted Potatoes

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

These Rosemary and Garlic Roasted Potatoes are the perfect potato side dish for any fall or winter meal! They're crispy and crunchy on the outside and soft and tender inside. Come learn how to make the perfect crispy roasted potatoes with lots of flavor. You'll never believe how easy these crispy rosemary potatoes are to make!

Ingredients

  • 2 pounds Russet potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice (from 1 medium lemon)
  • 1 1/2 tablespoons minced garlic (about 4 cloves)
  • 2 tablespoons fresh rosemary, chopped
  • 2 teaspoons dried thyme
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 450°F.
  2. Pour the olive oil onto a rimmed baking sheet. Add the remaining ingredients, except for the potatoes, and mix well with the olive oil.
  3. Scrub the potatoes and slice the potatoes into wedges.
  4. Place the potatoes on the baking sheet and use your hands to coat the potatoes in the olive oil mixture.
  5. Baking times varies depending on the size of the wedges. I bake mine for 20 minutes and then flip the potatoes over, and then bake for another 10 - 15 minutes.
  6. The baking time will vary depending on how big your wedges are. I usually bake mine for 20 minutes, take them out of the oven to flip them, and bake for another 10 – 15 minutes. If you want them crispier, just bake them for a few minutes longer.

Notes

Tips for Making Roasted Potatoes

You can roast any potato variety, but our favorites for the perfect roasted potatoes are Russet, Red Potatoes, and Yukon Gold Potatoes. This recipe uses russet potatoes because they are the perfect size for cutting into wedges for roasting.

The baking time will vary depending on how big your wedges are. I usually bake mine for 20 minutes, take them out of the oven to flip them, and bake for another 10 – 15 minutes. If you want them crispier, just bake them for a few minutes longer.

If you have an extra minute, preheat the skillet during the oven preheat time
while you’re prepping the rest of the recipe. This will help the potatoes crisp
up faster and shorten the cooking time.

How Do You Store Leftover Roasted Potatoes?

Store leftover roasted potatoes in a lidded plastic storage food container or a zip top plastic bag. First, cool them completely before packaging up the leftovers to minimize condensation. When properly stored at your refrigerator’s recommended temperature, leftover roasted potatoes will stay fresh in the refrigerator for approximately 3 – 5 days.

What is the Best Way to Reheat Roasted Potatoes

The best way to reheat roasted potatoes so they don’t get soggy is to reheat them in the oven at 400 degrees F rather than the microwave.

Preheat the oven to 400 degrees F. Transfer the leftover roasted potatoes to a baking sheet. Reheat them by roasting (again) for 10-15 minutes, checking every 5 minutes and tenting loosely with foil if they begin to brown too much.

A toaster oven works well too, if you don’t want to heat the whole oven. Use a small tray that will fit inside, or make a tray out of heavy duty foil.

Recipe by: Erin of Texanerin Baking

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Nutrition Information
Yield 4 Serving Size 1
Amount Per ServingCalories 289 Total Fat 7g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 6g Cholesterol 0mg Sodium 299mg Carbohydrates 51g Net Carbohydrates 0g Fiber 6g Sugar 3g Sugar Alcohols 0g Protein 6g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Original post was published on October 9, 2013 by former contributor Erin of Texanerin Baking. This post has been updated by Good Life Eats to include new photos and tons of new information for the very best Rosemary and Garlic Roasted Potatoes

by Erin D.

Erin is the blogger behind Texanerin Baking, a blog which focuses on making healthier whole grain, reduced sugar recipes that don't taste healthy. She grew up in Texas and moved to Germany three years ago, where she now lives with her husband. When she’s not baking or thinking about baking, she teaches English and does her best to avoid doing the dishes.