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Home » Ingredient » Potatoes » Italian Oven Roasted Rosemary Potatoes

Italian Oven Roasted Rosemary Potatoes

By: Rosemary Published: May 4, 2019 Updated on: June 27, 2019

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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.

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

Table of Contents

  •  Roasted Potatoes
  • How to Make Roasted Potatoes with Rosemary:
  • The Best Potatoes for Baking:
  • Tips for making Oven Roasted Potatoes:
  • What to serve Oven Roasted Potatoes with:
  • How to re-heat leftover Roasted Potatoes:
  • Other Delicious Potato Recipes you may enjoy!
      • Never Miss a Recipe!
  • Italian Oven Roasted Rosemary Potatoes
    • Ingredients US CustomaryMetric 1x2x3x
    • Instructions 
    • Nutrition

 rosemary roasted potatoes in a black bowlRoasted 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!

Baked Double Cheese Mashed Potatoes

Italian Spiced Parmesan Hasselback Potatoes

Italian Roasted Potatoes and Zucchini

up close roasted potatoes

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    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.
    4.87 from 15 votes
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    Prep Time 20 mins
    Cook Time 50 mins
    Total Time 1 hr 20 mins
    Course Side Dish, Side Dishes
    Cuisine Italian
    Servings 4 servings
    Calories 247 kcal

    Ingredients
     
     

    • 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

    Instructions
     

    • 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!

    Nutrition

    Calories: 247kcalCarbohydrates: 27gProtein: 5gFat: 13gSaturated Fat: 1gSodium: 603mgPotassium: 895mgFiber: 6gVitamin A: 35IUVitamin C: 24.6mgCalcium: 90mgIron: 7.6mg
    Keyword Italian roasted potatoes, roasted potatoes, rosemary potaotes
    Tried this recipe?Let us know how it was!

    Updated from March 13, 2018.

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      1. Sandrine says

        April 5, 2022 at 2:24 am

        5 stars
        Simple and delicious ! Love it.

        Reply
        • Rosemary says

          April 5, 2022 at 9:47 am

          Hi Sandrine, thanks so much, so glad you like the recipe. Take care.

          Reply
      2. Marti says

        July 21, 2020 at 3:43 pm

        can I use fresh oregano? If so, how much?

        Reply
        • Rosemary says

          July 21, 2020 at 4:54 pm

          Hi Marti, yes you can, it would be one tablespoon of fresh oregano substituted for 1 teaspoon of dried oregano.

          Reply
      3. Leah Regimbal-Kung says

        May 30, 2020 at 5:55 am

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

        Reply
        • Rosemary says

          May 30, 2020 at 7:34 pm

          Hi Leah, thanks so much so glad you enjoyed them. Take care.

          Reply
      4. Andrew says

        July 9, 2019 at 6:00 pm

        Thanks for the recipe. Just curious, but why is the goal to remove the moisture?

        Reply
        • Rosemary says

          July 9, 2019 at 6:15 pm

          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.

          Reply
      5. Michelle says

        May 7, 2019 at 2:04 am

        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!

        Reply
        • Rosemary says

          May 8, 2019 at 7:57 am

          Thanks Michelle, thanks I will give your mother-in-law’s a try.

          Reply
      6. Susan Schone says

        December 22, 2018 at 3:15 pm

        how many does this recipe serve??? DOES not say

        Reply
        • Rosemary says

          December 22, 2018 at 4:02 pm

          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

          Reply
      7. Brian Jones says

        September 23, 2015 at 8:17 am

        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 😀

        Reply
      8. Chrissie Baker says

        September 23, 2015 at 6:23 am

        5 stars
        These look delicious!

        Reply
      9. Renee says

        September 20, 2015 at 4:01 am

        5 stars
        I love roasted potatoes! So simple, flavorful, and delicious!!

        Reply
      10. Diane says

        September 18, 2015 at 7:26 pm

        5 stars
        Our spuds are ready in the garden. This looks so easy and delicious! I can’t wait to give it a try!

        Reply
      11. Rini says

        July 3, 2015 at 6:10 am

        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.

        Reply
        • Rosemary says

          July 3, 2015 at 5:06 pm

          Thank you, actually I can go for anything, oh well! 🙂

          Reply
      12. Meghan says

        July 2, 2015 at 12:07 pm

        5 stars
        Right there with you on the carb addiction, especially potatoes.

        Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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