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Rosemary Potatoes


  • 3-4 medium potatoes, peeled, cut into 1/2'-thick slices
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Preheat oven to 400°. Toss potatoes with olive oil and season with salt and pepper. Scatter rosemary sprigs over. Put potatoes on a rimmed baking sheet or in a gratin dish and roast, stirring and turning occasionally once they begin to color, until browned here and there and tender throughout, about 30 minutes. Take care not to overcook, or they can toughen and dry out.

  • Adapted from Chez Panisse: Pasta, Pizza, and Calzones

Reviews Section

Rosemary Roasted Potatoes | Air Fryer Potatoes

PUBLISHED November 11, 2020 · MODIFIED May 10, 2021 · BY [Urvashi Pitre] · 1151 words. · About 6 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· 4 Comments

These Rosemary Air Fryer Potatoes are an easy side dish you can make in the air fryer! They take minimal effort and are flavorful and delicious!

What Makes These Air Fryer Potatoes So Great?

  • Easy - Make them in your air fryer or oven with little effort.
  • Fast - Ready in under 30 minutes.
  • Few Ingredients - All you need is some potatoes and some spices.
  • Vegan - a great Vegan and Vegetarianside dish.

About the Potatoes

  1. What kind of potatoes are best for roasting ? Yukon gold, fingerlings, red or baby potatoes are ideal as they hold their shape nicely. It’s important to adjust cooking times according to their size so keep an eye on them as they cook. Whichever variety you choose It’s important that they are similar in size so they all get done as the same time.
  2. Should I boil the potatoes before roasting ? Yes, absolutely you should! By parboiling the potatoes first you will achieve the most perfect crispness on the outside while sill keeping the most tender and fluffy center without drying out the potato. Depending on their size this should take about 10 to 15 minutes from the moment the water reaches the boiling point.
  3. To smash or not to smash ? If desired you can smash the potatoes after giving them a toss half way during roasting. This will create some edges and extra surface available for extra crispness and caramelization.

  • 2 pounds Yukon Gold potatoes, peeled and sliced 1 inch thick
  • 2 tablespoons butter, melted
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh rosemary, plus more for garnish
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • ¾ cup low-sodium vegetable broth or chicken broth
  • ¼ cup lemon juice
  • 2 tablespoons sliced garlic

Position rack in upper third of the oven preheat to 500 degrees F.

Toss potatoes, butter, oil, rosemary, salt and pepper in a large bowl. Arrange the potatoes in a single layer in a 9-by-13-inch metal baking pan. (Don't use a glass dish, which could shatter.) Roast, turning once, until browned, about 30 minutes.

Carefully add broth, lemon juice and garlic to the pan. Continue roasting until most of the liquid is absorbed and the potatoes are very tender, 10 to 12 minutes more. Garnish with additional rosemary, if desired.

This adorable dish would be the perfect side to a Roast Turkey or Stuffed Turkey Breasts with Butternut Squash and Figs main dish and paired with some greens like Roasted Parmesan String Beans or Roasted Broccoli with Smashed Garlic.

I’m a sucker for anything miniature. Whenever I see these cute little potatoes in Trader Joe’s I just can’t pass them up.

Aside from their cute factor, these waxy little potatoes cook quickly and require very little fuss. They go great with just about anything from steak to chicken.

You can cook them on the stove as I did here, or you can make foil packets and cook them right on the grill, perfect if you are going camping! If you can’t find teeny tiny potatoes, use baby potatoes or fingerlings instead (you may need to adjust cooking time).

    1. Preheat oven to 450°F with a 4-sided heavy sheet pan in upper third.
    2. Toss ingredients with 1 teaspoon salt and 1/2 teaspoon pepper. Spread in 1 layer on hot pan and roast 20 minutes. Loosen potatoes with a metal spatula and turn, arranging pale potatoes around outer edge of pan and golden potatoes in center (for even roasting). Roast 15 minutes, then loosen and turn potatoes over again. Roast until potatoes are golden and cooked through and edges are crisp, about 10 minutes more.

    This Recipe is Featured In:

    • 1-1/2 pounds redskin potatoes, washed and diced 3/4 to 1-inch cubes
    • 2 teaspoons light olive oil
    • 2 teaspoons all-purpose seasoning salt
    • 2 teaspoons finely minced fresh rosemary
    • 1/2 teaspoon fresh and coarsely ground black pepper
    1. Preheat your oven to 400°.
    2. Place the diced potatoes onto a large, rimmed metal baking sheet.
    3. Drizzle with oil and season with season salt, rosemary and black pepper. Toss until evenly coated and spread in an even layer.
    4. Roast on the bottom rack of your preheated oven for 10 minutes, rotating the pan 1/2 way through roasting.
    5. Next move the potatoes to the middle rack and continue roasting for 10 to 15 more minutes or until the potatoes are fork tender.
    6. Serve immediately.

    Nutrition Information:


    Serving Size:

    All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

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    Recipe Summary

    • 1 tablespoon butter
    • 1 teaspoon bottled minced garlic
    • 1 teaspoon dried rosemary
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 1 ½ pounds red potatoes, quartered (about 4 cups)

    Place butter and garlic in an 8-inch square baking dish. Microwave at MEDIUM-HIGH (70% power) 45 seconds or until butter melts. Add rosemary, salt, pepper, and potatoes toss well. Cover and microwave at HIGH for 15 minutes or until potatoes are tender.


    I used Cod and added lemon juice but I still found the fish bland. The potatoes on the other hand I enjoyed very much.

    Tasty. I added kalamata olives and capers in with the potatoes. Didn't bother pealing the potatoes. Next time I may put the fish under the broiler for just a moment to crisp up the bread crumbs.

    My husband and I both thought this was delicious, and we were happy to take advantage of the lovely fresh sea bass from our local Greenmarket. I took the advice of others and used some lemon zest with the seasonings. I also cut back on the amount of rosemary by about a half and replaced that with fresh thyme leaves. I used smashed oyster crackers in place of bread crumbs, and it was all pretty great and easy. We'll definitely do this again.

    Found this dish to be delicious. However it's one flaw was cooking the fish. I got 2 lbs of grouper since my family eats a heavy dinner. Cooking the fish for the allotted time would not allow it to finish. However, since it's virtually impossible to overcook potatoes I was able to finish the fish and still soak up the flavors from the potatoes. Took a little longer than expected but made a delicious hearty meal. I skipped the rosemary since my family is allergic and added extra lemon zest and juice for added flavors. The potatoes were amazing. Great recipe.

    I added tomatoes during the second stage of potato roasting, and this was delicious. My whole family enjoyed it, including my 9 and 7 year old. I will definitely be making this again, I can say I haven't written that in a LONG time. Thank you for this awesome recipe!

    I read through the reviews and noted many suggested that the rosemary overpowered the fish. I decided to use 2 T of fresh chopped rosemary for the potatoes and 1 T of chopped thyme for the fish. I also used 5 cloves of chopped garlic and half a cipollini onion with around 1 1/3 pounds of potatoes. For the fish, I followed the recipe substituting the thyme for rosemary and adding tomato wedges and chopped yellow pepper when I put the fish in the oven, adding fresh parsley when plated. I used cod, and it took around 20 minutes. In the end, I really think this should be two recipes 1) Rosemary garlic roasted potatoes and 2) Fish baked with thyme and lemon. 450 degrees would be a much better temperature to roast the potatoes at.

    Very easy and surprisingly tasty. I added lemon per reviewer suggestions and left off the breadcrumbs. Used a mix of thyme and rosemary. I could see dressing it up a little more for company, but it's going into the weekday rotation as it is.

    Modified this slightly, but thought it was delicious and easy. Used codfish filets which I marinated in olive oil and leeks for a few hours. Didn't have any rosemary but would certainly try it. Cooked the potatoes as directed with some carrots just dug from my garden. When I added the fish I also added some grape tomatoes and a very thinly slice jalpeno pepper. I cooked the fish for 17 minutes.

    I agree with the cooks who say this recipe is a good base on which to build. The technique works well. We did, however, think the rosemary overpowered the fish, and I'll use thyme from now on, as one reviewer recommended. The recipe also lacks acid, so I can understand why several reviewers thought it was bland as written. I added a couple handfuls of whole grape tomatoes at the second phase of potato cooking, and it contributed quite a bit a lot of flavor and balance.

    This is a good starting point recipe. I say that because it depends on how big your potatoes are, how thick your fish steaks are and what your oven is like. After using nice thick Opah steaks, it did take a little longer but the taste of the rosemary, sea salt, olive oil is remarkable and delicious. Highly recommend this recipe.

    I love this recipe! I tried this recipe with 2 different types of fish and used my fresh rosemary from my balcony garden. I tried it with red snapper and swai. I'm glad to put this up on my blog and share it with my readers.

    In a word: Meh. The potatoes were ok (I used yukon gold sliced into wedges & halved), but it's kinda hard to mess up roasted potatoes. The fish was bland, dry and overcooked, breadcrumb topping was soggy and didn't add anything worthwhile. I even took the advice of others and halved the garlic cloves, rinsed & dried the fish, used panko breadcrumbs, and added lemon and extra salt for a little more flavor. Glad I did that, it's what made it edible! On the plus side, it was easy to prepare, very "hands-off" other than chopping potatoes, and only uses one pan. Think if I make this again, I will let the potatoes roast one more 15 min turn before adding the fish, since I like them a little crispy and browned. I will also leave off the breadcrumbs entirely, maybe try marinating the fish in a ton of lemon juice & zest with a little olive oil and another herb like thyme. I'm sure the addition of my fave lemon-thyme buerre blanc would help. The mahi really didn't need to cook 14 min (maybe my filets were too thin? recipe doesn't specify a thickness), so I will adjust the cooking time too. For a little color, might try tossing some frozen peas & carrots with the potatoes when the fish is added. In other words, this is decent base recipe but needs some creative "tweaks" to fit your individual taste!

    I made this recipe for dinner guests and everyone loved it. It was simple and easy and beautiful served on a platter with the roasted potatoes. I added some carrots and zucchini to the roasting which made it more colorful. It was also easy to do most of the work before the guests arrived so I was free to entertain while the fish baked.

    Boring, and topping ended up soggy. Used fresh snapper. Added lemon zest to the fish, but still didn't do it. 13 minutes was the right time for the fish.

    Made with mahi mahi. It was moist and delicious. The rosemary on the fish was a little strong. I would use very little next time or will just use thyme instead.

    This was delicious -- the potatoes came out like french fries, and the roasted garlic was sweet and tender while lightly scenting the whole dish. I used half the olive oil called for and it was still rich. Served steamed broccoli on the side. I used whole wheat panko crumbs for the bread crumbs and red snapper for the fish. I didn't have fresh rosemary so I used dried and it was fine.

    This was easy and tasty. Will definitely make this again. Just add something green on the side!

    This took less than 15 minutes of hands-on time (really, all you have to do is wash the potatoes, and then you're there), making it perfect for weeknights, but it was good enough to serve at a casual dinner party. I used coarse see salt, which I think gave it a nice, rustic neighborhood trattoria flavor. With the breadcrumbs and roasted potatoes, the mise-en-plâce looks a little brown. If that matters to you, consider something else like peas or a red pepper purée, or roasted tomatoes (like another commenter posted) to mitigate. Plating with lemons is also an option and would brighten the flavor, too.

    This was great. I added some plum tomatoes to the potatoes (roasted for the same amount of time), as well as 2 shallots. I baked the fish for 20 minutes. The rosemary was sort of spikey, and I prefer the taste of oregano, so that's what I'll use next time. I'll probably add a little lemon juice or zest next time, too. Otherwise, a great, simple, healthy meal that's perfect for the middle of the week.

    Really spectacular. I used yukon gold potatoes, fresh thyme instead of rosemary, and sole fish that was pre-frozen. While these aren't ideal ingredients, they were already in my fridge and I needed to use them. I served this with broiled asparagus. Plates were left clean!

    Made this for dinner tonight. My husband is not particularly a fish lover and even he raved about it and there was not a crumb left. The only difference was that I added some sliced shallots to the pan with the potatoes and again with the mahi mahi. This recipe is definitely a keeper.

    This was wonderful and simple. Lots of flavor with very few ingredients. I loved the crunchy breadcrumbs and the roasted garlic flavor. Only complaint is that the recipe doesn't specify a thickness for the fish. My mahi took almost twice as long as called for to cook. Was nearly raw after 14 minutes.

    This is a great way to cook fish. The only change I would have made in my preparation is that I used Chilean Sea Bass. I think the fish itself is a little buttery for my taste, so I would suggest using a different type of fish. The flavors in this recipe (especially the garlic) really stand out so having a milder fish might work better.

    Excellent dish. We received some gorgeous extremely fresh grouper filets (caught yesterday) and decided to give this recipe a try. I've often oven roasted rosemary/garlic potatoes and Panko crusted fish but never together. I did mix some lemon zest in with the chopped rosemary and breadcrumbs, left the garlic cloves whole, and used the sprigs of rosemary for the potatoes. And since the filets were about 2" thick, I added the fish after the first 15 minutes of cooking the potatoes. Delicious!

    I thought the recipe was alright. To me the potatoes were better than the fish. I enjoyed the taste of the new potatoes. I may make them for breakfast sometime. I could take it or leave it as far as the fish goes. I'll hunt for another recipe.

    Watch the video: Growing Rosemary is SO Easy, Youll Have to Try To Kill It (November 2021).