Crispy Rosemary Butter Roasted Potatoes Recipe

Oh, these Crispy Rosemary Butter Roasted Potatoes Recipe is hands down one of my absolute favorites when I need a comforting yet fancy side dish that everyone raves about. There’s just something magical about the way the golden, crispy edges meet the soft, buttery inside that keeps you coming back for more. The fresh rosemary and butter infuse every bite with that warm, earthy flavor that’s perfect for both casual dinners and holiday feasts.

Whether you’re serving them alongside a juicy roast chicken or a simple salad, this Crispy Rosemary Butter Roasted Potatoes Recipe shines every single time. I love how forgiving it is too — even if you’re not a kitchen pro, the recipe’s straightforward steps make it super easy to nail that perfect crispiness.

Ingredients You’ll Need

Each ingredient in this recipe works together to create that perfect balance of crispy texture and rich, herbal flavor. When you grab your potatoes, aim for small Yukon golds—they roast beautifully and have just the right creaminess once cooked.

• Yukon gold potatoes: Their waxy texture crisps up nicely without falling apart.
• Salted butter: Using melted butter instead of oil adds richness and helps the potatoes brown evenly.
• Fresh rosemary: Adds an aromatic punch – the fresh herb is essential over dried for this recipe.
• Garlic cloves: Smashed to release flavor but left whole so they roast gently without burning.
• Kosher salt and black pepper: Classic seasoning that brings out the potatoes’ natural flavor.
• Flaky sea salt: Sprinkled at the end for an extra crunch and burst of flavor.

Variations

I like to mix things up depending on the season or my mood—this recipe is a perfect base to customize. Don’t hesitate to experiment with herbs and spices to make it your own!

• Variation: Adding a pinch of smoked paprika gives a subtle smoky kick that’s fantastic for BBQ gatherings.
• Variation: Using olive oil instead of butter makes it dairy-free while still keeping it flavorful—though the buttery taste is hard to beat!
• Variation: Toss in some chopped fresh thyme or oregano for a different herbal note; I’ve found thyme complements the rosemary beautifully in fall.
• Variation: For extra crispiness, parboil the potatoes briefly before roasting. It helps get that crusty exterior faster without drying out the inside.

How to Make Crispy Rosemary Butter Roasted Potatoes Recipe

Step 1: Prep and Parboil the Potatoes

Start by cleaning your Yukon gold potatoes well, then cut any larger ones in half so everything is roughly the same size—this helps for even cooking. I like to parboil them in salted water for about 8 minutes until they’re just tender but still hold their shape. This step is a game-changer for crispiness because it slightly softens the edges before roasting, making it much easier to get that golden crunch.

Step 2: Melt Butter with Rosemary and Garlic

While the potatoes are parboiling, melt your butter gently in a small saucepan. Add the chopped fresh rosemary and smashed garlic cloves right in so the butter infuses with flavor as it melts. This fragrant butter will coat your potatoes, giving them that irresistible herbal, garlic aroma everyone will love.

Step 3: Toss Potatoes and Roast

Drain the potatoes well and let them sit for a minute or two so they dry out—this is key for crispiness. Transfer them to a large bowl, pour the rosemary butter over and season generously with kosher salt and black pepper. Toss gently so every piece is coated. Spread the potatoes in a single layer on a baking sheet, tuck the extra rosemary sprigs in for aroma, and roast at 425°F (220°C) for about 40 minutes, flipping halfway through. Keep an eye on them so they don’t burn but get that perfect, crispy golden-brown color.

How to Serve Crispy Rosemary Butter Roasted Potatoes Recipe

Garnishes

I always sprinkle a little flaky sea salt right after pulling the potatoes out of the oven—it adds those tiny bursts of saltiness and a lovely texture contrast. Sometimes I finish with a light drizzle of extra virgin olive oil for shine and a subtle fruity flavor that complements the butter. Fresh chopped parsley adds a pop of color and freshness if you’re serving guests.

Side Dishes

This recipe pairs exceptionally well with dishes like roasted chicken, grilled steak, or even a simple green salad on busy weeknights. I’ve also served it alongside steamed asparagus or garlic sautéed green beans for a complete, balanced meal. The crispy potatoes really elevate any protein or vegetable without stealing the spotlight.

Creative Ways to Present

For holiday dinners, I like to serve these potato bites in a rustic wooden bowl garnished with extra rosemary sprigs for that cozy, farmhouse vibe. You can also arrange them on a platter surrounded by roasted garlic heads and lemon wedges for guests to squeeze over the potatoes. It’s a simple touch that makes everything feel a bit more special.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which rarely happen, but I’ve been there!), store them in an airtight container in the fridge. I find they stay good for up to 3 days, though the crispy edges soften a bit overnight. Still perfect for a weekday lunch side or snack.

Freezing

Freezing doesn’t work as well for these potatoes because the texture changes once thawed. If you really want to freeze, flash freeze them first on a baking sheet, then transfer to a freezer bag—but expect softer results after reheating. I usually recommend making them fresh when you’re craving that crispy texture.

Reheating

To reheat and bring back some of that crispiness, pop the leftovers in a hot oven or toaster oven at 400°F (205°C) for about 10 minutes. Avoid using the microwave unless you’re in a rush, as it tends to make the potatoes soggy. This simple step refreshes the texture beautifully.

FAQs

Final Thoughts

I can’t recommend this Crispy Rosemary Butter Roasted Potatoes Recipe enough—it’s one of those dishes that feels fancy but is so simple and satisfying. Every time I make it, I get compliments and requests for seconds, which tells me it’s a winner. Next time you want to impress without a ton of fuss, give these potatoes a try—you’ll love how easy and delicious they are!

Crispy Rosemary Butter Roasted Potatoes Recipe

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★★★★★

4.7 from 78 reviews

These Crispy Rosemary Butter Roasted Potatoes are golden and perfectly crunchy on the outside with a tender, fluffy interior. Infused with fragrant fresh rosemary and rich melted butter, they make a decadent yet simple side dish that pairs perfectly with any main course.

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes and Herbs

• 3 pounds small Yukon gold potatoes
• 1 tablespoon chopped fresh rosemary
• 3 rosemary sprigs

Butter and Seasonings

• 6 tablespoons salted butter, melted
• 4–6 cloves garlic, smashed
• Kosher salt and black pepper, to taste
• Flaky sea salt, for serving

Instructions

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure a hot cooking environment, key for achieving crispiness on the potatoes.
2. Prepare the Potatoes: Wash and dry the Yukon gold potatoes thoroughly. If the potatoes are larger, halve or quarter them to ensure even roasting. Leaving the skins on adds texture and nutrients.
3. Mix Butter and Herbs: In a large bowl, combine the melted butter with the chopped fresh rosemary, smashed garlic cloves, kosher salt, and black pepper. Stir well to infuse the butter with the aromatics.
4. Toss Potatoes in Butter Mixture: Add the potatoes to the bowl with the butter and herb mixture and toss until each piece is well coated.
5. Arrange Potatoes in Baking Dish: Spread the potatoes in a single layer on a large baking sheet or roasting pan. Tuck the rosemary sprigs among the potatoes for additional flavor during roasting.
6. Roast Until Crispy: Place the baking sheet in the preheated oven and roast for 35-45 minutes, turning the potatoes halfway through to ensure even browning. The potatoes should be golden brown and crispy on the outside and tender inside.
7. Serve and Season: Remove from the oven, discard the rosemary sprigs, and sprinkle the potatoes with flaky sea salt before serving for an extra burst of flavor and texture.

Notes

• Yukon gold potatoes are preferred for their creamy texture and thin skin, but red potatoes or fingerlings can also work well.
• For extra crispiness, soak peeled potatoes in cold water for 30 minutes before cooking to remove excess starch, then dry thoroughly.
• Adjust garlic quantity according to taste; roasting whole smashed cloves mellows their flavor.
• Flaky sea salt adds a lovely crunch and highlights the buttery flavor—don’t skip this garnish.
• These potatoes can be reheated in a hot oven or air fryer to regain crispiness.

Keywords: roasted potatoes, crispy potatoes, rosemary potatoes, butter roasted potatoes, side dish, easy potato recipe