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 1/2 thick pieces.
2. Place the potato slices into a medium mixing bowl and add:
- 1 tbsp finely chopped fresh rosemary leaves
- 1/2 tbsp paprika
- 1/2 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:
- 1/4 cup regular plain yogurt
- 1/4 cup mayo
- 1/2 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!