Roasted Rosemary Potatoes


Breakfast & Brunch Easter Eggless Gluten Free Gut Healthy High Altitude Lunch & Dinner No Seed Oils Thanksgiving Vegan | Published May 14, 2021 by Mimi Council

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These Roasted Rosemary Potatoes are an easy baked potato 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.

roasted rosemary potatoes

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 Grilled Lemon Pepper Chicken or 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

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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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.

roasted rosemary potatoes

FAQ's

Can I use another kind of oil?

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.

What can I serve these with?

I love serving these with any chicken, pork, or beef dinner! Try some of my favorites like Bacon Wrapped Pork Tenderloin, Easy Nostalgic Meatloaf, or Healthy Lamb Burgers.

How should I store leftovers?

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

Roasted Rosemary Potatoes

Mimi Council
Roasted Rosemary Potatoes make a great side dish to any meal. They can also be reheated in your air fryer for breakfast or a savory snack.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Makes 6 servings
Calories 161 kcal

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

High Altitude — Bake at 400°F for 40 to 50 minutes, stirring halfway through, until golden brown.

Nutrition

Calories: 161kcalCarbohydrates: 27gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 8mgPotassium: 631mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 9mgCalcium: 20mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

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