Roasted Rosemary Red Potatoes is a simple dish bursting with flavor to accompany any weeknight protein.
If you’ve read the about page, you know that food and cooking did not come easy to me. One of the first dishes I made–once I decided to start cooking–was Roasted Rosemary Red Potatoes.
Red potatoes, rosemary, olive oil, green onions, salt and pepper. That’s it. Simple and easy.
The important part, at least for me, is that you really can’t go wrong. Don’t have green onions? Fine, use a small amount of regular onion or shallots instead, or even garlic. Don’t have fresh rosemary? You can use dried. Even if you don’t have red potatoes, you can use yellow or russet potatoes.
This recipe is so versatile it’s definitely worth putting in your go-to recipe box.Jump to Recipe
Aside from a cutting board, all you need is a simple baking dish. Depending on how many people you are feeding, I would suggest either a 9 x 13 or 10 x 15 glass baking dish. It is important to have the potatoes in a single layer, or close as possible, for even cooking.
Wash the potatoes, but leave the skin on. It’s not as tough as the skin of a russet potato, so you don’t have that thick skin to chew through. Slice the red potatoes into bite-sized pieces. I typically quarter the potato and then cut them in 1/3 inch slices.
Don’t worry about little blemishes. I promise, you won’t taste them!
Slice the green onions, discarding the white part (or save for another use), and use only the light and dark green parts.
Funny story, though. A friend and I had a debate about whether green onions and scallions are the same thing. Yes, yes they are. Whatever you decide to call them, they still provide that mild onion-y flavor and are a great addition to lots of dishes, including topping loaded baked potato soup and succotash.
Mix potatoes, green onions, olive oil, rosemary, salt and fresh ground pepper right in the baking dish. Bake that baby for 30 minutes on 350, stirring at least once.
Room For Error.
As I said above, this recipe has lots of room for forgiveness. I have made it with garlic, a small amount of white onion, or shallot, depending on what I have on hand.
I have used fresh rosemary from my garden, minced, but I have also used rosemary from my freezer (yes, you can freeze fresh herbs, more on that later). I have also used dried herbs, so adapt this to what you have on hand.
When I started this blog, I promised myself I would be honest. We’re not all 5 star Michelin chefs. When I made this recipe for the blog, it was a regular week night for us. We worked, schooled, cleaned, argued, laughed. I ended up using dried rosemary instead of fresh or frozen. I had just planted my herbs for the summer and they were no ready to harvest, I had used all of my frozen rosemary from the year before, so….. dried it was.
I won’t lie, it’s prettier and tastes different with fresh rosemary, but it’s no less delicious if you use dried rosemary. Just remember that a teaspoon of dried herbs equal a tablespoon of fresh herbs. (Made that mistake in my early cooking days–never did it again!)
The amount of potatoes, salt, pepper rosemary and scallions can all be adjusted easily as well, and these roasted rosemary red potatoes will still be a great side dish for just about any meal. Prep time is minimal, too, so it can be a hearty addition to dinner on a weeknight.
Plus, you can eat it with a spork.
Roasted Rosemary Red Potatoes
- 2 lbs red potatoes
- 4-5 green onions
- 2 tbsp extra virgin olive oil
- 1 tbsp dried rosemary or 2 tbsp fresh (chop fresh)
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Wash potatoes and dice into bite-sized pieces. Wash green onions and slice light and dark green parts into 1/4 inch pieces. Discard white parts.
- Place potatoes and green onions into a 9×13 or larger baking dish, keeping the potatoes in a single layer. Drizzle with olive oil, sprinkle with salt and pepper to taste, and add rosemary. Stir to incorporate.
- Bake for 30 minutes, stirring at least once to prevent sticking.