These flavorful Baked Rosemary Potatoes are going to be loved by everyone in your family! Just a few simple ingredients create so much flavor and aroma! I recommend serving these with my garlicky sauce.
If you have some fresh rosemary on hand, you MUST try this recipe. It is so easy to make, yet so flavorful and filling. I have rosemary growing on my windowsill, so I make these quite often. Did you know that it’s super easy to grow your own rosemary? It's really handy, and it adds a lot of flavor to your meals.
I recommend using red skin potatoes in this recipe because I found that they give the best results. The potatoes come out crunchy on the outside and smooth (almost creamy) on the inside. Yukon gold and baking potatoes will still work; however, they have a different texture.
As mentioned above, I suggest serving these Baked Rosemary Potatoes with my Creamy Garlic Sauce. They taste incredible together. If you are missing the sauce ingredients, just serve these potatoes with some ketchup.
I am sure you are going to LOVE these potatoes, so let's not waste any time and start cooking!
You'll need 6 medium red skin potatoes.
1.Preheat the oven to 425F. Peel the potatoes, cut them in half and slice them into ½ thick pieces.
2. Place the potato slices into a medium mixing bowl and add:
- 1 tbsp finely chopped fresh rosemary leaves
- ½ tbsp paprika
- ½ tsp salt
- 2 tbsp olive oil
3.Mix everything well.
4. Line a large baking sheet with a silicon mat or parchment paper. Arrange the potatoes on top in a single layer.
5. Bake for 35-40 minutes until the potatoes are browned and baked through.
While potatoes are in the oven, prepare the dipping sauce. You'll need to mix together:
- ¼ cup regular plain yogurt
- ¼ cup mayo
- ½ tsp paprika
- 1 garlic clove (minced)
Let the potatoes cool a little, garnish with some fresh rosemary leaves and serve with the dipping sauce. Enjoy!
Baked Rosemary Potatoes
Ingredients
For the potatoes
- 6 medium red skin potatoes
- 1 tbsp finely chopped fresh rosemary leaves
- ½ tbsp paprika
- ½ tsp salt
- 2 tbsp olive oil
For the dipping sauce
- ¼ cup regular plain yogurt
- ¼ cup mayo
- ½ tsp paprika
- 1 garlic clove (minced)
Instructions
The potatoes
- Preheat the oven to 425F.
- Peel the potatoes and cut into ½ thick pieces.
- Add the rest of the ingredients to the potatoes and mix well.
- Line a large baking sheet with a silicon mat or parchment paper. Arrange the potatoes on top in a single layer.
- Bake for 35-40 minutes until the potatoes are browned and baked through.
The dipping sauce
- While potatoes are baking, prepare the dipping sauce by mixing all the ingredients together. Keep in the refrigerator until ready to serve.
Notes
Nutrition
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Charla @ That Girl Cooks Healthy says
Your photography is superb and most importantly this recipe sounds like a real hit
Tania says
Thank you so much, Charla! I appreciate it!
Annemarie @ justalittlebitofbacon says
These potatoes look so good. I can and have killed rosemary on many occasions (at least I can cook!), but I'm trying again and have a big pot of it on my deck, so I may need to try these potatoes.
Tania says
I hope you will, Annemarie!
Dannii @ Hungry Healthy Happy says
We actually had these last night and had loads of lemon on ours 🙂
Tania says
I've never had these with lemon. Sounds very interesting!
PATRICIA ANN JOHNSON says
Lemon adds a Greek touch I would think
Tania says
I've never tried these with lemon, Patricia.
Peter Block says
Tania, I make potatoes just as you have all the time. They come out so crispy on the outside and tender on the inside. I like your addition of the rosemary for sure.
Tania says
Thanks, Peter! Rosemary sure adds lots of flavor and aroma.
Raia says
My family loves potatoes like this! I never thought to make them with red potatoes, though. And that dip sounds delicious!
Tania says
Thanks, Raia! My husband LOVES this dip! 🙂