This Oven Roasted Rosemary Potatoes recipe is one of our favorite potato recipes. Yukon gold potatoes cook in an herby butter until they are buttery soft, and the rosemary gives them such a delicious flavor.
We tend to make these oven-roasted rosemary potatoes more often in the warmer months when we have fresh rosemary growing in our herb garden, but I need to remind myself to make them more often because they are so delicious and it is one of my favorite ways to roast potatoes!
Unlike traditional roasted potatoes, these are not cooked on a sheet pan or baking sheet - these potatoes steam in a butter sauce, and this makes them so flavorful and tender! We usually make these potatoes in the oven, but if we are grilling chicken or hamburgers, we will cook them on the grill in a foil pan as well. They cook well either in the oven or on the grill.
This is a simple side dish to make, which is always a good thing in my book - and the flavor is so good! I love using fresh herbs whenever I can, and the fresh rosemary gives such an amazing taste to the potatoes. These potatoes make such a delicious side dish and are perfect for a dinner party.
- Potatoes - I like to use Yukon Gold Potatoes or Red Potatoes for roasting. Mostly because Yukon Golds are my favorite potatoes and also because they get really soft.
- Chicken Bouillon Cubes - You can use vegetable bouillon cubes to make this recipe vegetarian.
- Fresh Rosemary, chopped - If you are not a fan of rosemary, you can use thyme instead. Dried herbs would work well in this recipe, and Italian Seasoning would also be delicious. (You can use dried rosemary if that is all you have.)
- Lawry’s Seasoning Salt
- A 13x9 Baking Dish
- Aluminum Foil
- A Small Pot/Saucepan
How to Make Rosemary Roast Potatoes
So here is how to make this perfect side dish.
Preheat your oven to 400°F.
Wash the potatoes, then cut them into thin wedges. I cut them into quarters and then cut each one again. Place them skin-side down in a single layer in a 13x9 baking dish. Make sure there is a little space in between each potato wedge.
Next, place the butter, water, and bouillon cubes into a small pot. Bring this to a boil, stirring often until the butter is melted and the bouillon cubes are dissolved. Pour the mixture over the potatoes, making sure they are all covered.
To make sure the potatoes are well coated, I dip the potatoes in the butter mixture that's in the bottom of the pan by tipping them side to side with tongs, then standing them back up. (Yes, it would be easier to toss the potatoes in the hot butter mixture then put them in the pan, but I tested this, and it causes two problems - the butter mixes with the starches on the outside of the potatoes and gets thick and clumpy - and then it cools down really fast and doesn't really stick to the potatoes.)
After the potatoes are coated with butter, sprinkle the Lawry’s Seasoning Salt over the potatoes and then add the chopped fresh rosemary. Cover the pan tightly with foil and bake for 30 – 40 minutes in the oven. When they are done, the potato pieces will be soft and buttery, and you will smell the fragrant rosemary.
If you want crispy potato wedges, you can remove the foil and place the pan under the broiler for just a few minutes. Remove the potatoes from the oven when they have a nice crisp exterior. The inside will have a really soft, delicate texture.
If cooking them on the grill, place the potato wedges in a foil pan and cover. Grill on medium heat, about 350°F, for 40 minutes or so. They are done when the potatoes are soft and tender.
- Choosing Potatoes - Opt for potatoes like Yukon Gold, Purple Potatoes, or Red Potatoes for the best texture. They become so creamy on the inside, and if you put them under the broiler, they crisp up nicely on the outside.
- Uniform Size - Cut the potato wedges into uniform sizes to ensure even cooking. This way, they'll roast evenly, and you won't have some overcooked and others undercooked.
- Single Layer - Spread the potato wedges out in a single layer in the pan. Crowding them can lead to uneven cooking.
- Buttery Broth - When making the buttery broth, consider adding garlic for extra flavor.
- Herbs - If you don't have rosemary, you can use other herbs like thyme, oregano, or sage for a different flavor profile. (Or use dried rosemary!)
- Butter Substitute - You can substitute olive oil or a blend of olive oil and melted butter for the full amount of butter.
- Make it Vegetarian with Vegetable Broth - If you want to make a vegetarian version, you can replace the buttery broth with vegetable broth seasoned with herbs and garlic.
- Seasonings - Experiment with different seasonings to suit your taste. Smoked paprika, cayenne pepper, or a dash of lemon juice can add a unique twist.
- Potato Variety - While Yukon Gold potatoes work best, you can try this recipe with red potatoes for a creamier texture and a slightly different flavor.
- Cheese - To make it more indulgent, consider adding some grated Parmesan or cheddar cheese during the last few minutes of roasting for a cheesy potato wedge variation.
By following these tips and considering the substitution suggestions, you can create delicious oven-roasted rosemary potato wedges that are tailored to your taste preferences and dietary needs. Enjoy your delicious, flavorful side dish!
How to Store Leftover Roasted Potatoes
Once cooled, leftover potatoes can be stored in an airtight container in the refrigerator.
To reheat rosemary roasted potatoes, I like to use an air fryer, but you can also reheat them in the microwave or oven.
Other Delicious Potato Side Dishes
Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.
Oven Roasted Rosemary Potatoes
- 5-7 Yukon gold potatoes medium size
- ¼ cup butter
- ¾ cup water
- 3 chicken bouillon cubes
- 1 stalk fresh rosemary chopped, about ¼ cup
- 1 teaspoon Lawry’s Seasoning Salt to season
- Preheat oven to 400 degrees.
- Wash and cut potatoes into thin wedges and place them skin side down in 13x9 baking dish.5-7 Yukon gold potatoes
- Place the butter, water, and bouillon cubes in a small pot.¼ cup butter, ¾ cup water, 3 chicken bouillon cubes
- Bring to a boil, stirring often until butter is melted and the bouillon cubes are dissolved.
- Pour the butter mixture over the potatoes, making sure all the potatoes are covered. (Dip the potatoes in the butter using tongs to fully coat.)
- Sprinkle the Lawry’s Seasoning and rosemary over the potatoes evenly.1 stalk fresh rosemary, 1 teaspoon Lawry’s Seasoning Salt
- Cover the pan with foil and cook for 30-40 minutes until the potatoes are soft and tender.