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Italian Oven Roasted Rosemary Potatoes

Roasted Rosemary Potatoes are a delicious and easy baked potato recipe. A few simple ingredients makes these the best Potato side dish you will taste. The perfect accompaniment for any main course.

rosemary roasted potatoes in a black bowl


We love potatoes in our house and another of our favourites are these Best Creamy Simple Scalloped Potatoes.

Rosemary Roasted Potatoes are always on our table during the holiday season, Christmas, Thanksgiving or Easter or just about anytime we want one of the best baked Potato recipes.

I have always been the type of person who loves carbs. Pasta, rice, bread or potatoes, anyway, anywhere.

But these Roasted Potatoes with Rosemary have to be one of the best if not the best way to eat potatoes.

how to make rosemary roasted potatoes, cut up raw potatoes in a blue bowl, and dressed ready for the oven

How to Make Roasted Potatoes with Rosemary:

  1. Cut and rinse the Potatoes.
  2. Drain well and towel dry the potatoes. You want as much moisture removed as possible.
  3. Place the cut up potatoes, the spices and olive oil in a large bowl and combine well.
  4. Place in a large baking pan and sprinkle with a little more oregano and salt.
  5. Bake for approximately 45-60 minutes or until browned and slightly crispy.
  6. Turn a couple of times with a spatula while baking.
  7. Serve immediately.

The Best Potatoes for Baking:

To have the best baked potatoes you are going to want a medium or high starch potato, which includes the Russet, Yukon Gold and Red Potatoes.

rosemary roasted potatoes in a black bowl

Tips for making Oven Roasted Potatoes:

  • I think one of the main reasons that these potatoes always turn out so good is because I towel dry them. Because  the secret is to remove as much moisture as possible before baking.
  • Bake the potatoes on high heat, I found 400F (200C) the best.
  • Make sure the potatoes are baked in a single layer on the cookie sheet.

What to serve Oven Roasted Potatoes with:

Baked with rosemary, oregano and olive oil, they’re light, crunchy and so flavourful. These potatoes are great paired with Fish, Chicken, Beef or Pork. Basically anything, why not ditch the fries and serve some Oven Roasted Rosemary Potatoes?

How to re-heat leftover Roasted Potatoes:

I like to re-heat my left-over potatoes (it’s actually not very often there are left-overs) in a frying pan, uncovered, with a drizzle of olive oil, heat on high for a couple of minutes, stirring the potatoes occasionally.

The healthier way to eat potatoes and delicious too. The whole family will love them, and perfect for special occasions too! Buon Appetito!

roasted potatoes in a black bowl

Other Delicious Potato Recipes you may enjoy!

up close roasted potatoes
rosemary roasted potatoes in a black bowl

Italian Oven Roasted Rosemary Potatoes

Rosemary Molloy
Rosemary Roasted Potatoes are a delicious and easy side dish.  The perfect accompaniment for any main course, meat, fish or chicken.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Side Dish, Side Dishes
Cuisine Italian
Servings 4 servings
Calories 247 kcal


  • 4 large potatoes (peeled and cut into large cubes)
  • 2-3 leaves sprigs fresh rosemary (washed and removed from the stem)
  • 2 1/2 teaspoons oregano
  • 1 – 2 cloves garlic minced (if desired)
  • 1 teaspoon salt
  • 1/4 cup olive oil


  • Heat oven to 400° (200° celcius)
  • Cut and rinse the potatoes. Dry the potatoes with a clean towel. 
  • In a large bowl mix together, the towel dried potatoes, rosemary leaves, oregano, garlic, salt and olive oil then place in a large baking pan (use a large baking pan so that the potatoes have room) and sprinkle with another 1/2 – 1 teaspoon (1/2-1 gram) of oregano and 1/4-1/2 teaspoon (1 1/2-3 grams) salt. 
  • Bake in pre-heated oven for approximately 45-60 minutes. Flip the potatoes with a spatula a couple of times while baking.
  • Serve immediately, enjoy!


Calories: 247kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Sodium: 603mg | Potassium: 895mg | Fiber: 6g | Vitamin A: 35IU | Vitamin C: 24.6mg | Calcium: 90mg | Iron: 7.6mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from March 13, 2018.


  1. Love this recipe! I make something similar but I add some honey and black pepper and leave the skin on. I also roast on a rimmed aluminum lined pan.

  2. 5 stars
    I tried this and it was excellent! It was crispy, flavorful, and smelled delicious, too!

    1. Hi Andrew, well I find if you don’t dry the potatoes then they remain soggy and too much liquid in the pan, this way the potatoes are crispy on the outside. Hope that helps.

  3. 5 stars
    Great recipe. I must share my late mother in law made a similar version except she tossed potatoes with good olive oil garlic powder and salt and Sprinkled fresh parsley on top .She always said “ roast cut side down in cast iron pan at 400 till crisp. Try it this way delish!

    1. Hi Susan, it serves 4, for some reason it isn’t showing on my new recipe card so I went back to the old one. Thanks

  4. 5 stars
    Looks like you have got this wonderous bowl of potatoes absolutely perfect, rosemary and oregano do play really nicely together, all I want now is a nicely slowly roasted leg of lamb and some red wine gravy to go with them 😀

  5. 5 stars
    I am just like you. I have a huge love for Carbs. I never go for sweets. Instead, I go for pastas, potatoes, rice and cheese. This is a recipe that is right up my alley. I must try it.

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