Roasted Rosemary Potatoes make the flavor of crispy fingerlings sing, with plenty of butter, lemon juice, and rosemary for an easy, but crowd-pleasing starchy side dish.
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Rosemary Potatoes Recipe Ingredients
- Recipe Variations and Modifications
- How to Make Oven Roasted Potatoes
- Recipe Tip
- How to Serve
- How to Store and Reheat
- Frequently Asked Questions
- More Favorite Potato Recipes
- Roasted Rosemary Butter Potatoes Recipe
- Recipe Contributors
This recipe is…
Today we’re featuring the often dejected non-sweet potato, the fingerling potato. All non-sweet potatoes have gotten a pretty bad rap in recent years among us pursuing a Paleo lifestyle. As if by overnight sensation (kinda like that moment when you finally get double-unders), the collective Paleo crowd flipped a switch and decided that they’d come to the non-sweet potato’s defense. An avid all-potatoes-lover, I’m one of those people.
I make these roasted rosemary butter potatoes a lot. Like…a lot a lot. Every time I have company and I want a quick starchy side that is guaranteed to leave a smile on faces, I whip this simple little dish out. It takes minimal prep time but (thanks to a patient oven) results in wonderfully crispy and flavorful potatoes. I say this recipe serves 6 (as it probably should) but we’ve been known to take it down with just 4 people.
Fresh rosemary and the finishing lemon juice are the secrets to this flavorful dish. Don’t cut a corner and use dried rosemary…it just won’t be the same.
Serve these tasty spuds with our Slow Cooker Smothered Pork Chops, Crispy Bacon Wrapped Chicken Breasts, Grilled Skirt Steak, or Dill and Garlic Baked Salmon.
Why You’ll Love This Recipe
- Rosemary roasted potatoes are a delicious upgrade from plain spuds!
- Only 10 minutes of prep
- Super versatile side is a great one to have in your back pocket since it goes with everything!
Rosemary Potatoes Recipe Ingredients
Thanks to fingerling potatoes, fresh rosemary, and some simple pantry staples, this recipe comes together quickly and easily! Find ingredient notes (including substitutions and swaps) below.
- Fingerlings – 1 1/2 pounds fingerling potatoes are the MVP of this recipe!
- Butter – you’ll use 3 tablespoons grass-fed butter melted (or, you can use ghee or coconut oil instead)
- Rosemary – we also call for 1 tablespoon and 1 teaspoon fresh rosemary minced
- Garlic powder – 1/2 teaspoon garlic powder seasons the spuds, along with…
- Salt – 1/2 teaspoon sea salt
- Lemons – the juice of 2 medium lemons adds tons of bright citrus flavor
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
Customize this recipe to your liking with a few easy tweaks:.
- Swap your spuds – If you can’t find skinny fingerling potatoes, swap in any other small-sized potato.
- Herbs – if you don’t have fresh rosemary on hand, use 1 tablespoon of fresh parsley, basil, or thyme instead. (We don’t recommend using dried herbs here.)
How to Make Oven Roasted Potatoes
Here’s how these delicious rosemary roasted potatoes come together with just 10 minutes of prep.
Step 1: In a large bowl, toss the potatoes, butter, 1 tablespoon of fresh rosemary, garlic powder, and sea salt together. Stir until each potato piece is evenly coated.
Step 2: Pour the mixture onto the lined baking sheet and spread out so that the potatoes are only one layer thick.
Bake at 350 F for one hour, checking towards the end to make sure that the potatoes around the edge don’t burn.
Step 3: When they’re finished, remove from the oven, pour into your serving bowl, and toss with the fresh lemon juice and remaining 1 teaspoon of fresh rosemary. Serve and enjoy!
Recipe Tip
Baking sheet liners – lining your baking sheet with parchment paper (or a silicon baking mat) will make sor an easy cleanup. But if you’d like extra crispy potatoes, add a little extra butter or oil and leave the baking sheet unlined, which will results in crispier edges.
How to Serve
Once the potatoes are out of the oven, trasfer them to a serving bowl and toss with the fresh lemon juice and remaining 1 teaspoon of fresh rosemary.
How to Store and Reheat
Refrigerate leftovers in an airtight container for up to 5 days. Reheat until heated through and crispy in a 350 F oven.
Frequently Asked Questions
Fingerling potatoes are long, slim, and knobby – which is how these “finger-like” potatoes got their name. Their flavor is earthy and nutty, and they come in a golden yellow, blue, and red varieties.
Are potatoes with a green tinge and sprouts safe to eat? That depends. If your spuds have a small amount of discoloration and small sprouts, you can get away with removing the offending green and sprouted bits, which have a bitter flavor. But if your potatoes are mushy and have a lot of discoloration and sprouts, pitch them since they can actually make you sick.
More Favorite Potato Recipes
If you tried this recipe for Roasted Rosemary Potatoes, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝comments below!
Roasted Rosemary Butter Potatoes
Ingredients
- 1 1/2 pounds fingerling potatoes, cut into 1/2″ pieces
- 3 tablespoons grass-fed butter, melted (may use ghee or coconut oil)
- 1 tablespoon and 1 teaspoon fresh rosemary, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 2 medium lemons, juiced
Instructions
- Preheat oven to 350 F and line a large baking sheet with unbleached parchment paper.
- In a large bowl, toss the potatoes, butter, 1 tablespoon of fresh rosemary, garlic powder, and sea salt together. Stir until each potato piece is evenly coated. Pour the mixture onto the lined baking sheet and spread out so that the potatoes are only one layer thick.
- Bake at 350 F for one hour, checking towards the end to make sure that the potatoes around the edge don’t burn.
- When they’re finished, remove from the oven, pour into your serving bowl, and toss with the fresh lemon juice and remaining 1 teaspoon of fresh rosemary. Serve and enjoy!
Nutrition
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This recipe is so easy and so delicious! The lemon adds a nice freshness/brightness and goes so perfectly with the fresh rosemary. I will definitely be making these again.
So glad you enjoyed them Angela!