What type of potatoes are best for rosemary infused roast potatoes?

You’ll get the best results with medium-to-high starch varieties like Yukon Gold or russet potatoes. These hold their shape well while still getting tender inside and crisp outside. Waxy reds work too, but they won’t crisp up quite as dramatically.

Do I need to peel the potatoes for this recipe?

No, you don’t have to peel them. Keeping the skins adds texture, nutrients, and visual appeal. Just wash them thoroughly and cut into uniform chunks so everything cooks evenly.

Can I prepare the potatoes ahead of time before roasting?

Yes — you can chop and par-boil the potatoes ahead of time, or even toss them in oil, rosemary, salt and pepper, then refrigerate until you’re ready to roast. When you’re ready, spread them out on the hot baking sheet and roast as directed for that same crispy result.

How do I reheat leftover rosemary infused roast potatoes so they stay crispy?

Avoid the microwave if you want crispiness. Instead, spread the leftovers on a baking sheet and reheat in a preheated oven at about 400 °F (≈ 205 °C) for 8-12 minutes, or use an air fryer for 5-8 minutes. This restores the texture and brings that herb-roasted flavor back to life.

Rosemary Infused Roast Potatoes – 5 Secrets for Crispy Perfection

Name: Rosemary Infused Roast Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds Yukon Gold potatoes, cut into 1-inch chunks; 3 tablespoons olive oil; 2 tablespoons fresh rosemary, finely chopped; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 cloves garlic, minced; 1/2 teaspoon lemon zest

Description

These rosemary infused roast potatoes are crispy on the outside, fluffy inside, and bursting with fragrant herb flavor — the perfect side dish for any meal.

Ingredients

Scale

2 pounds Yukon Gold potatoes, cut into 1-inch chunks

3 tablespoons olive oil

2 tablespoons fresh rosemary, finely chopped

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 cloves garlic, minced

1/2 teaspoon lemon zest

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Instructions

1. Preheat oven to 450°F and line a baking sheet with parchment paper.

2. Scrub and dry potatoes, then cut into even-sized chunks.

3. (Optional) Parboil potatoes in salted water for 8–10 minutes until edges soften.

4. In a small pan, gently heat olive oil with rosemary and garlic until fragrant.

5. Toss potatoes in the infused oil, season with salt, pepper, and lemon zest.

6. Spread in a single layer on the baking sheet and roast for 25–35 minutes, flipping halfway through.

7. Garnish with fresh rosemary and a pinch of sea salt before serving.

Notes

For extra crispiness, use a preheated baking sheet.

These potatoes pair perfectly with roast chicken, grilled steak, or a holiday turkey.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 1g
Sodium: 340mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg