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These Rosemary Roasted Potatoes are the best, and they are perfect for any meal! Salt, avocado oil, and rosemary create the most deliciously tasting potatoes, ever. Whole30 and vegetarian, this recipe is subtle, but extremely flavorful!

Close up of rosemary roasted potato wedges in a white serving dish.

Why You’ll Love This Recipe

All the ingredients needed for these Rosemary Roasted Potatoes are salt, pepper, fresh rosemary, a neutral oil (we used avocado but grapeseed also works), and the potatoes!
This recipe can literally be created in one bowl. That’s right. Mix it all together and enjoy the absence of additional dishes.
They’re stress-free! Simply mix the ingredients and transfer to the oven. That’s it!
They’re paleo-friendly, and Whole30 compliant!

Chef’s Tips

The best variety to use for this recipe are Petite Gold potatoes.
Leave the skins on the potatoes for extra flavor and nutritional benefit – and to make this side dish even more low effort!
Dried rosemary can be substituted for fresh in a pinch. These potatoes will also work well with fresh or dried thyme.
If you’re looking for a dipping sauce, this creamy lemon garlic sauce works SO well with these, or this creamy cajun sauce if you’re looking for something with a bit of a kick!

White serving dish of rosemary potato wedges with a blue and white kitchen towel off to one side.

Close up of potatoes roasted with herbs in a white serving dish.

More Healthy Potato Recipes

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Rosemary Roasted Potato Wedges

Prep: 5

Cook: 1

Total: 1 5

This Rosemary Roasted Potatoes recipe is seriously so easy and delicious. They're Whole30 and vegetarian, and it is perfect as a family-friendly addition to any main course!

Savannah McGhee

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4 people

Ingredients

▢ 1 ½ pounds petite gold potatoes or a similar potato variety
▢ 2 tablespoons avocado oil
▢ 1 tablespoons rosemary minced
▢ 1 tablespoon salt adjust as needed
▢ 1 teaspoon pepper adjust as needed

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Instructions

Preheat the oven to 400 degrees F. Finely chop fresh rosemary and cut potatoes in quarters.
In a medium bowl, mix the potatoes with oil, salt, pepper, and rosemary. Transfer the potatoes to a baking sheet and arrange in a single layer.
Bake the potatoes for about an hour or until they have a nice "roasted" look. Flip potatoes twice while cooking to make sure they crisp up evenly!

Notes

Leave the skins on the potatoes: do this for extra flavor and nutritional benefit – and to make this side dish even more low effort!

Change up the herbs: Dried rosemary can be substituted for fresh in a pinch. These potatoes will also work well with fresh or dried thyme.

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Rosemary Roasted Potatoes

Why You’ll Love This Recipe

Chef’s Tips

More Healthy Potato Recipes