The Perfect Rosemary Roast Potatoes

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Few things are as comforting as a tray of golden, crispy roast potatoes fresh from the oven. Tossed with olive oil, garlic, and fragrant rosemary, these potatoes are simple yet packed with rustic flavor.

Whether you’re serving them alongside roast chicken, steak, or a cozy vegetarian dinner, these Rosemary Roast Potatoes are the perfect side dish that always impresses.

Why You’ll Love Them

Who doesn’t love a classic roast potato? At The Kitchen Depot, we know what’s important, and what makes our customers happy. Take our word for it, this recipe is sure to put a smile on everyone’s face!

Crispy outside, fluffy inside:

Parboiling ensures the perfect texture.

Simple ingredients:

Just potatoes, rosemary, olive oil, and seasoning – nothing fancy.

Versatile:

Pairs beautifully with almost any main dish.

Naturally gluten-free and vegan-friendly:

Perfect for the whole family.

The Recipe

700g Maris Piper potatoes
2–3 tbsp olive oil
2–3 sprigs fresh rosemary
3 cloves garlic,
Sea salt
Freshly ground black pepper

These crispy rosemary roast potatoes pair wonderfully with:

Roast chicken or lamb for Sunday dinner
Grilled salmon or steak for a hearty main course
Vegetarian platters with roasted veggies and hummus

For extra indulgence, try serving them with garlic aioli, sour cream, or herb butter.

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Method

Now that you’ve gathered all your ingredients, it’s time to start cooking up the rosemary roast potatoes with our step-by-step guide.

Preheat your oven to 220°C. Line a baking sheet with parchment paper or lightly grease it with olive oil.

Peel and cut the potatoes into even-sized chunks. Place them in a pot of salted water and rosemary, bring to a boil, and simmer for 12 minutes until just tender on the edges.

Drain and shake the potatoes in the pot to roughen their edges – this creates the crispy crust later on.

In a large bowl, mix the potatoes with olive oil, rosemary, garlic, salt, and pepper. Toss until everything is well coated.

Spread the potatoes evenly on your baking tray (avoid crowding). Roast for 35–40 minutes, flipping halfway through, until golden brown and crisp.

Sprinkle with a little extra sea salt and fresh rosemary before serving. Serve hot and enjoy!