Rosemary Olive Oil Roasted Potatoes

Rosemary Olive Oil Roasted Potatoes Recipe

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Carolyn Haas


I love the flavor rosemary adds to potatoes and I especially love the texture of oven-roasted potatoes. You might, too!


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10 Min
45 Min


  • 1 1/2 lb
    small red or yellow potatoes, or combination
  • 1/8 c
    extra virgin olive oil
  • 1/4 tsp
    crushed rosemary
  • 3/4 tsp
    kosher salt, or to taste
  • 1/2 tsp
    freshly ground pepper
  • 3 clove
    garlic, minced (about 1 tbs)
  • 1 pinch
    dried red pepper flakes (optional(
  • ·
    salt to taste for serving

How to Make Rosemary Olive Oil Roasted Potatoes


  1. Preheat the oven to 400 degrees F. Cut the potatoes in quarters and place in a bowl. Add olive oil, salt, pepper, garlic and red pepper flakes, if using. Toss until the potatoes are well coated.
  2. Place potatoes on a baking sheet and spread out into 1 layer skin side down; roast in the oven for 45 minutes to an hour, or until browned and crisp. Remove the potatoes from the oven, salt to taste.

Printable Recipe Card

About Rosemary Olive Oil Roasted Potatoes

Course/Dish: Potatoes
Main Ingredient: Vegetable
Regional Style: American

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