Looking for a delicious and easy potato side dish? You have to make these Rosemary Roasted Potatoes. Crispy and creamy and amazing, these are the perfect side dish.
Color Rosemary Roasted Potatoes
These potatoes are absolutely amazing. There is so much flavor and they are so easy to make. When you are craving potatoes, these will be your go to choice. This is a side dish the whole family is going to. These tricolored potatoes are fancy enough for company and potlucks or as a simple weeknight dinner.
Is it Better to Use Fresh Rosemary for Potatoes?
You want to use fresh herbs for the best flavor. You can use dried in a pinch but you will lose the fresh taste that comes with using fresh herbs.
Can I Roast Potatoes in the Air Fryer?
You can make these potatoes in the Air Fryer too. You will bake them for about 25 minutes. You will follow most of the same instructions as making these in the oven. The calories do not change significantly when making these potatoes in the Air Fryer.
How Many Weight Watchers Points in these Easy Rosemary Potatoes
These potatoes make a delicious side dish. While these potatoes might seem a little high on the Blue and Green plan, you can pair it with a low point protein like chicken or pork and make a delicious low point dinner.
- Purple: 1 Point
- Blue: 4 Points
- Green: 4 Points
How to Reheat Oven Baked Potatoes with Rosemary
I like to reheat my rosemary olive oil potatoes in the oven. While it can be done in the microwave, oftentimes, it causes them to lose their crispiness. I prefer the crisp so I spray them with a little cooking spray and reheat them in the oven for a total time of about 15 minutes depending on your oven.
What to Serve with Oven Roasted Potatoes
There are so many things that can be served with these potatoes. I love to make chicken but these potatoes go well with beef and pork too. If you are looking for other great tasting recipes, we have a lot of them that will go well. You can try:
- Easy Lemon Rosemary Chicken
- Marinated Baked Chicken Thighs with Fingerling Potatoes
- Grilled Pork Chops
- Stuffed Chicken Breast with Basil Goat Cheese and Bacon
- Pork Tenderloin with Applesauce
- Keto Pickle Chicken Thighs Recipe
Ingredients
Get the full list of ingredients, with measurements, and step-by-step directions at the bottom of the post in the printable recipe card.
- Tri-color Fingerling potatoes
- Extra virgin olive oil
- Fresh rosemary leaves
- Fresh garlic, minced
- Salt and pepper
- White onion
How to Make Rosemary Roasted Potatoes
Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Add potatoes to a large bowl, along with 1 1/2 tsp olive oil, rosemary leaves, and garlic. Toss to combine and season with salt and pepper, to taste.
Spread potatoes onto prepared baking sheet and arrange in a single layer without overcrowding. Place in preheated oven and roast for 15 minutes. Remove pan from oven and turn potatoes so they brown evenly. Return to oven and roast for another 10-15 minutes, or until potatoes are fork tender.
While the potatoes are roasting, heat 1 1/2 tsp in a large skillet over medium heat. Add sliced onion and sauté, stirring occasionally, until they turn deep brown, approximately 10-15 minutes. Remove from heat and season with kosher salt and black pepper, to taste.
Remove from potatoes from oven and transfer to a large serving bowl. Add onions and toss to combine. Serve immediately.
Tri-Color Rosemary Roasted Potatoes
Ingredients
- 1 lb. tri-color Fingerling potatoes washed and cut in half
- 3 tsp extra virgin olive oil
- 3 T. fresh rosemary leaves minced
- 3 cloves fresh garlic minced
- Salt and black pepper to taste
- 2 large white onion cut into thin strips
Instructions
- Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Add potatoes to a large bowl, along with 1 t1/2 tsp olive oil, rosemary leaves, and garlic. Toss to combine and season with salt and black pepper, to taste.
- Spread potatoes onto prepared baking sheet and arrange in a single layer without overcrowding. Place in preheated oven and roast for 15 minutes. Remove pan from oven and turn potatoes so they brown evenly. Return to oven and roast for another 10-15 minutes, or until potatoes are fork tender.
- While the potatoes are roasting, heat 1 1/2 tsp olive oil in a large skillet over medium heat. Add sliced onion and sauté, stirring occasionally, until they turn deep brown, approximately 10-15 minutes. Remove from heat and season with salt and black pepper, to taste.
- Remove from potatoes from oven and transfer to a large serving bowl. Add onions and toss to combine. Serve immediately.
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