Rosemary Roasted Potatoes Recipe
Make Rosemary Roasted Potatoes Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Potatoes
For Serving (optional)
Method
Roasted Potatoes
Season
Place the cut potatoes in a large bowl. Add the extra-virgin olive oil, chopped rosemary, minced garlic, kosher salt, black pepper, and smoked paprika (if using). Toss thoroughly so every piece is lightly coated. Let sit 5–10 minutes so flavors meld and oil penetrates.
Arrange on baking sheet
Line or lightly oil a rimmed baking sheet. Spread the potatoes cut-side down in a single layer with a little space between pieces — crowding causes steaming instead of roasting.
Roast
Roast in the preheated oven for 20 minutes. Remove the pan, use a spatula to flip the potatoes so a different side faces down, then return to the oven and roast another 10–15 minutes until potatoes are golden brown and fork-tender (total 30–35 minutes depending on size). If edges brown too quickly, lower oven to 400°F (205°C) and continue until done.
Finish and rest
When potatoes are done, remove from oven and immediately sprinkle with lemon zest and chopped parsley if using. Toss gently on the pan to distribute. Taste and adjust seasoning with additional salt and pepper if needed. If using Parmesan, sprinkle now so it melts slightly.
For Serving (optional)
Transfer the potatoes to a serving dish or serve straight from the baking sheet. Offer lemon wedges and additional grated Parmesan at the table.