Enjoy this easy and delicious Italian roasted red potatoes with rosemary recipe. This fuss-free, one-pot dish is a perfect side dish for a family dinner or special occasion.
The flavor of the rosemary and garlic is just enough to enjoy without overpowering the potatoes or the other dishes it is served with.
Roasted Red Potatoes with Rosemary Recipe
This red potatoes and rosemary recipe is very special to me because it’s the first side dish recipe I learned when I got married and wanted to finally start learning Italian cooking.
I called my Sicilian mother-in-law and asked her for a handful of easy recipes that my husband would like. This is the first one she gave me, and I’ve used it for weeknight family meals and for Christmas dinner many times!
This recipe is as straightforward as it gets. In just 15 minutes, you chop up some red potatoes, mix in olive oil, salt, pepper, garlic, and rosemary, then pop them in the oven.
No fancy techniques, just simple Italian cooking that tastes amazing. After about 50 minutes of baking in the oven, you’ve got yourself delicious rosemary garlic potatoes – Italian style!
Any long baking dish will work as long as the rosemary roasted potatoes can be in a single layer for even baking. My pan is about 13×9, so any of these would work. Remember, you don’t need to cover these while baking, so no lid is required.
If you like to see your food while it’s cooking, this glass Pyrex will do the trick.
PRO TIP: I do not recommend using a baking sheet to roast these potatoes. That’s because the oil may splatter and you need to be able to flip the potatoes over half way through baking. It is too easy for spills to happen and having the deep sides helps tremendously!
Ingredients for Roasted Red Potatoes and Rosemary
All you need are a few simple ingredients for this versatile side dish. Specific measurements and quantities are listed further down in the recipe card at the bottom of this post.
Red potatoes. These should be cut into quarters.
Rosemary. Using fresh rosemary is the best option, but you can also use dried rosemary if that’s all you have.
Crushed garlic. If you’re not a fan of garlic, you can omit the garlic. But, the smell of the rosemary and garlic with the potatoes is amazing, but if you’re cooking at a higher temperature, then only add the garlic during the last 15 minutes. Otherwise it can burn.
Olive oil. A good quality extra virgin olive oil is what I like to use.
Salt and black pepper.
Here are a few tips I’d like to share based on my experience of making this recipe.
About the rosemary
Using fresh rosemary I find is the best way to go. I’ve made this recipe with both, but the fresh rosemary has a better texture when baked as the leaves won’t be as stiff.
All you need is a single sprig. Simply remove the leaves from the stem.
About the garlic
The truth is that garlic isn’t necessary in this recipe. I’ve made it with and without many times. I love garlic baked in the oven so I love to use it! However, if you want to cook this at a higher temperature to ensure making the potatoes crispy, you run the risk of burning the crushed garlic.
To avoid this issue, use a dash of garlic powder instead, or simply add the fresh garlic during the last 20 minutes of baking.
Step by Step Instructions
Even though this is an easy recipe to make, I’ve stepped it out for you just in case you want to make sure you get it right. When my mother-in-law gave this to me, she just told me “take some of this and a little of that, toss it together and bake until it’s ready”.
Don’t worry – I won’t do that to you!
PRO TIP: You don’t have to always make the red potatoes crispy, but I like to cook them long enough so some of the sides are slightly golden brown, yet the inside is tender.
Step 1. Preheat the oven to 375F.
Step 2. Chop the red potatoes into one-inch pieces or by quartering the red potatoes. If using organic potatoes, you can leave the skin on after scrubbing off any dirt.
Step 3. Add about 3 tablespoons of extra virgin olive oil to your baking dish. Choose an appropriate size; a 13×9 baking dish is what I use since you want a single layer of potatoes. Otherwise they won’t get crispy from the roasting process.
Step 4. Add the chopped red potatoes, rosemary, garlic, olive oil, salt and pepper into the baking dish and use your hands to toss the ingredients, ensuring the potatoes are evenly coated with all the seasonings.
Step 5. Bake in the preheated oven, uncovered, for about 30 minutes, then using a spatula, turn the potatoes to ensure even roasting on all sides. If you miss a few, don’t worry.
Step 6. Continue baking for an additional 20-25 minutes or until you have crispy golden potatoes.
Step 7. Remove from the oven and serve the Italian roasted red potatoes with your favorite dish!
Here’s a video of the recipe I made awhile ago in case you like to watch video. My written portion of this blog has been slightly modified as I’ve made improvements or adjustments over the years.
Recipe Substitutions & Variations
Here are some ideas for how you can modify your roasted red potatoes.
- Try using Yukon gold, fingerling potatoes, or russet potatoes for different texture and flavor.
- Add some thyme along with the rosemary and garlic for a more robust flavor.
- If you’re not a fan of olive oil, try using some avocado oil. Although the taste will be slightly different, it will still work!
Preparation and Storage Tips
This dish can easily be made in advance, and it also makes amazing leftovers. Follow these steps to make your meal planning easier!
Prepare the potatoes in advance
Prep your potatoes, rosemary, garlic and other seasonings in advance and toss well. Keep in an airtight container in the fridge overnight until ready to use. Bake the potatoes in the oven for an additional 10 minutes to account for the colder temperature.
To store any leftover potatoes, simply keep them in an airtight container for up to 5 days in the fridge. You can also freeze them for up to 3 months.
To reheat the leftovers, simply place in a baking dish and bake at 350F for 20 minutes or until heated through. You can also reheat the potatoes in a skillet over medium heat on the stove.
Stir frequently and expect them to probably crumble a little as they soften up. To make them crispy in the skillet, add some olive oil to help crisp them up!
What Goes Well with Rosemary Roasted Potatoes?
Here are some Italian main dishes that will go great with this rosemary red potato recipe. Besides the chicken dishes I mention, it also goes superbly with steak dinners too.
This recipe for Italian breaded chicken breasts is not only easy, but I often make these two dishes together.
Try Italian chicken cutlets – especially in the summertime. Serve with a side dish of pasta as well and you’re all set!
If you want something easy to make while your potatoes are baking, try some pasta with breadcrumbs! This recipe is so easy and won’t overpower the roasted red potatoes with rosemary and garlic!
Other Potato Recipes You May Enjoy
If you like this roasted red potato recipe with rosemary, then I think you’ll really enjoy these Italian potato recipes!
Better than eating out, this Italian garlic mashed potatoes is easy and amazing!
During the warmer months, try this Italian potato salad!
Want some potatoes for breakfast or brunch? Try this easy Italian potato frittata!
I am so excited to have shared this special and personal roasted red potatoes with rosemary and garlic recipe with you. Let me know in the comments below how it turned out and if you made any changes to make it your own!
Roasted Red Potatoes with Rosemary and Garlic
- 2 lbs red potatoes
- 1 sprig fresh rosemary
- 1/4 cup extra virgin olive oil
- 2-3 crushed garlic cloves
- 1/8 tsp salt and black pepper to taste
- Preheat the oven to 375F.
- Chop the red potatoes into one-inch pieces or by quartering the red potatoes.2 lbs red potatoes
- Add the extra virgin olive oil to your baking dish.1/4 cup extra virgin olive oil
- Add the potatoes and remaining seasonings so the potaotes are evenly coated with the mixture.1 sprig fresh rosemary, 2-3 crushed garlic cloves, 1/8 tsp salt and black pepper, 2 lbs red potatoes
- Bake in the preheated oven, uncovered, for about 30 minutes, then using a spatula, turn the potatoes to ensure even roasting on all sides. If you miss a few, don't worry.
- Continue baking for an additional 20-25 minutes or until some of the potatoes have a crispy exterior.
- Remove from the oven and serve with your favorite dish!
- This side dish goes great with meats such as steak or chicken.
- Serve with a salad as an additional side dish.
- You can omit the garlic if you’re concerned with serving it to guests or if you’re not a fan of garlic.
This post originally was written in 2014. I’ve since updated it with newer images and text.