I make these roasted potatoes quite often as a side dish with chicken, fish, steak, and even sandwiches or burgers. They are much healthier than frying and are pretty simple to make! My favorite part about these potatoes is the addition of fresh rosemary. Rosemary is one of my favorite herbs to use in my recipes. It smells and tastes SO good! If you want to make it a little healthier, you can use sweet potatoes!

Rosemary Roasted Potatoes


Serves 4

– 3 large Idaho potatoes, peeled and diced into cubes
– 1 1/2 Tbs. extra virgin olive oil
– 1 Tbs. garlic, minced
– 2 Tbs. chopped rosemary
– salt and pepper to taste


1. Preheat oven to 425 degrees F. In a bowl, combine potatoes, garlic, rosemary, olive oil, and salt and pepper. Spread onto a greased baking sheet in a single layer. Bake for 30 minutes or until golden brown. Flip potatoes once or twice while cooking so that they can brown on all sides.