Roasted Rosemary Potatoes (Whole30 Paleo) – Yukon Gold potatoes and fresh rosemary combine for a simple and delicious side dish that pairs well with just about anything!
When I need a quick and easy side dish, this is my go-to recipe. My family loves all types of potatoes so I’m always looking for new ways to make them. I found a perfect match in fresh rosemary and crispy roasted Yukon gold potatoes. We eat this all the time with grilled meats, burgers, brats, or fish. It’s so tasty and embarrassingly easy to make!
Just toss together potatoes with some olive oil and fresh chopped rosemary and you’re done! To get the potatoes nice and crispy (and for super easy clean-up), I always line my baking sheet with parchment paper. This technique is great for roasting veggies and meat in the oven, especially sheet pan dinners like this Chicken Sausage and Potato Sheet Pan Dinner and Sheet Pan Shrimp Fajitas.
If you enjoy the combo of roasted potatoes and veggies with fresh herbs, you will also love this recipe for Herb Roasted Potatoes and Carrots.
Roasted Rosemary Potatoes
- 2 lbs yukon gold potatoes, cubed
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon kosher salt
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- Toss potatoes, olive oil, rosemary, and salt together on the baking sheet. Spread potatoes into a single layer. Bake for 40 minutes, turning potatoes 1-2 times throughout cooking, until browned and crispy.