Recipe draft
Snacks & Sides
Snacks & Sides
Rosemary Crispy Potatoes
Golden edges, fluffy middles, and the woodsy scent of rosemary. A dependable side for just about anything on the table.
By Maya Bennett · CozyYumPublished October 1, 2026
Rosemary Crispy Potatoes
Golden edges, fluffy middles, and the woodsy scent of rosemary. A dependable side for just about anything on the table.
Prep10 min
Cook40 min
Total50 min
Rest / cool0 min
Recipe draft. This recipe has not yet been kitchen-tested. Times and results may vary. Our editorial policy.
Ingredients
Servings
Serves 4. Unit conversion uses grams → ounces and milliliters → US fluid ounces; other units stay as written.
Let’s make it
Heat the oven to 220°C / 425°F. Put the potatoes in a saucepan, cover with water, and bring to a boil. Simmer for 7 minutes.
Drain well. Let steam escape for 2 minutes, then gently shake the colander to roughen the edges.
Toss with olive oil, rosemary, salt, and pepper on a large tray. Spread in one layer with space between pieces.
Roast for 28–30 minutes, turning after 15 minutes, until golden and tender inside. Serve hot.
What you’ll need
- Saucepan
- Colander
- Baking tray
A little kitchen wisdom
- Avoid crowding the tray; use two trays if necessary.
- Dried rosemary can replace fresh at half the amount.
- Waxy potatoes hold their shape; floury potatoes give fluffier centers.
Saving some for later
Refrigerate in a shallow, covered container within 2 hours (within 1 hour above 32°C / 90°F). Keep at 4°C / 40°F or below and use within 3 days. Reheat cooked leftovers to 74°C / 165°F, adding a splash of water if needed. An oven helps recover the crisp edges.
Allergens & dietary notes
No major allergens in the listed ingredients; check packaged products.
Dietary suitability applies to ingredients as written. Check labels and cross-contact. Nutrition estimates are not provided.
Published 2026-10-01 · Updated 2026-10-01 · CozyYum
Keep the cozy going
