Roasted Rosemary Potatoes

The crispy‑on‑the‑outside, fluffy‑on‑the‑inside side dish that never disappoints. There are some recipes that feel like pure comfort, and roasted rosemary potatoes are definitely one of them. They’re the kind of side dish that makes any meal feel a little more special — even if the “meal” is just whatever you threw together after getting home from school. The rosemary makes your kitchen smell like a cozy cabin, the potatoes get perfectly golden and crisp, and honestly, it’s one of those dishes that makes you feel like you know what you’re doing in the kitchen even when you’re just tossing things on a sheet pan.

Plus, they go with everything: chicken, steak, veggies, eggs, or just… more potatoes. No judgement.

Ingredients

• 2 lbs baby potatoes (or Yukon Golds cut into chunks)

• 2 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)

Directions

Prep the Potatoes

• Preheat your oven to 425°F.

• Rinse the potatoes and cut them into bite‑sized pieces.

• Pat them dry — this is the secret to getting them extra crispy.

Season Everything

• Place the potatoes on a baking sheet.

• Drizzle with olive oil.

• Sprinkle on the salt, pepper, garlic powder, and rosemary.

• Toss everything until the potatoes are evenly coated.

Roast

• Spread the potatoes out so they’re not touching too much (crowding = steaming, not crisping).

• Roast for 25–35 minutes, flipping halfway through.

• They’re done when they’re golden, crisp on the edges, and soft inside.