Roasted Rosemary & Olive Oil Potatoes
Recipe type: Side Dish
Cuisine: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 4
Crispy outside, soft centers with hints of rosemary, sea salt and pepper make these the best Roasted Rosemary and Olive Oil Potatoes. They are the perfect addition to some scrambled eggs or a great grilled steak with three herbed butter. These Roasted Rosemary and Olive Oil Potatoes are the perfect addition to any meal.
  • 4 Potatoes, washed and cubed
  • 2 Tablespoons Olive Oil
  • ½ Teaspoon Salt
  • ¼ Teaspoon Fresh Ground Black Pepper
  • 2 Sprigs Fresh Rosemary (about 2 Teaspoons chopped)
  • ½ Cup Onion, diced
  1. First wash and dry the potatoes; then using a sharp knife cube them. You want to make sure the potatoes are about ¼ x ¼ inches in size so they cook quickly and evenly.
  2. In a large skillet add the oil, salt, pepper, onions, potatoes and half of the rosemary; cover the pan with a lid or some foil paper. I love using my good ol' cast iron skillet for these roasted rosemary and olive oil potatoes. Cook for about 10 minutes slipping them with a spatula periodically. Once the potatoes are soft remove the lid then brown them to your desired crispiness.
  3. *The lid on the potatoes will steam them, so they are soft on the inside. Cook until they are fork tender; then remove the lid and start to brown them. They typically take about 10 minuets to steam with the lid; then an additional 10 minuets to brown. I love mine extra crispy so I let them cook a little longer.
  4. Once the potatoes are just about finished; add the remaining fresh chopped rosemary. These Roasted Rosemary and Olive Oil Potatoes are the perfect addition to any meal.
Recipe by Sassy Southern Yankee at