Roasted Rosemary Potatoes
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These Roasted Rosemary Potatoes are tasty and easy potatoes that make a great side dish to chicken, pork, or steak. They also make an amazing breakfast potato with eggs and bacon.
If you're looking for more easy side dishes, try my Cinnamon Sweet Potatoes, Lemon Herb French Fries, or my Sesame Ginger Brussels Sprouts.
Table of Contents
Make organic potatoes with this simple recipe for Roasted Rosemary Potatoes. I love these easy potatoes because they are quick, simple, and I can use them for breakfast, lunch, or dinner. I love enjoying these for breakfast with eggs and sausage. And, they make an amazing side dish for dinner to steak, pork, or chicken.
These easy potatoes are simple to make, just chop them up, coat them in avocado oil, and toss them with some rosemary on a baking sheet. They bake in the oven, while you're free to do other things or make the rest of dinner. They come out crispy, golden brown, and perfectly cooked every time! You can enjoy these organic potatoes with your favorite dinners or breakfast.
Why You'll Love This Recipe
Easy: These Roasted Rosemary Potatoes are an easy side dish for pork, chicken, steak, and even make a great appetizer as well. This recipe only requires a few simple ingredients. I use Russet potatoes in this recipe, but you can easily swap it out for any potato you like or have on hand, making this recipe super flexible. Try them with my Garlic Herb Beef Tenderloin.
Naturally Gluten Free: I love this recipe for Roasted Rosemary Potatoes because it's naturally gluten free. This makes it a great side dish to serve if you are cooking for friends or family. And it's one that everyone will love!
Gut Healthy: This recipe is gut healthy, means it's naturally gluten free, dairy free, and free of refined sugars. If you are trying to lower inflammation in your gut, this is a great recipe to make!
Ingredients
- Russet Potatoes: Organic russet potatoes are a good source of vitamin C, potassium, and fiber, which support immune function, heart health, and digestion.
- Avocado Oil: Organic avocado oil is rich in monounsaturated fats and vitamin E, which help reduce inflammation and promote heart health. You can also use extra virgin olive oil if you prefer or ghee.
- Dried Rosemary: Organic dried rosemary contains antioxidants and anti-inflammatory compounds that can improve digestion and boost the immune system.
- Fresh Rosemary: Fresh organic rosemary is high in vitamins A and C, calcium, and iron, supporting overall health, particularly in boosting immunity and improving bone health. I use both fresh and dried in this recipe for ultimate flavor!
Tools Needed
- Mixing Bowl: You'll need a large mixing bowl to coat the potatoes and oil.
- Baking Sheet: I use a half sheet pan so these organic potatoes can easily spread out. This allows them to cook well and crisp up. If they are all topped on each other and the tray is too full, you won't get a golden brown crispy potato. If your potatoes are very large, you can even do two sheet pans.
- Parchment Paper: I alway use nontoxic parchment paper for ease and cleanup.
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Step by Step Instructions
Step 1
Chop potatoes into 1 to 2 inch cubes. Add to a large bowl and toss with avocado oil and dried rosemary.
Step 2
Spread onto the prepared baking sheet and put a generous amount of pepper on top. Add the rosemary sprigs evenly.
Step 3
Bake for 50 to 60 minutes, stirring halfway through, or until golden brown. Add salt and pepper to taste.
FAQ's
Yes, feel free to use extra virgin olive oil if you want. You can also use canola oil, sunflower oil, or even coconut oil. If you use coconut oil, the flavor will be sweeter.
I love serving these with any chicken, pork, or beef dinner! Try some of my favorites like Bacon Wrapped Pork Tenderloin, Organic Meatloaf, or Healthy Lamb Burgers.
Store leftovers in an airtight container in the fridge for up to 5 days. You can heat up as a snack or even with your breakfast eggs!
Craving More?
Roasted Rosemary Potatoes
Equipment
Ingredients
- 2 pounds Russet potatoes
- 2 tablespoons avocado oil
- 1 teaspoon dried rosemary
- 6 sprigs fresh rosemary
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Chop potatoes into 1 to 2 inch cubes. Add to a large bowl and toss with avocado oil and dried rosemary.
- Spread onto the prepared baking sheet and put a generous amount of pepper on top. Add the rosemary sprigs evenly.
- Bake for 50 to 60 minutes, stirring halfway through, or until golden brown.
- Remove from oven and salt generously. Serve immediately.
- Store in an airtight container in the fridge for up to 1 week.
Notes
Nutrition
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