Crispy Rosemary Butter Roasted Potatoes Recipe

If you’re anything like me, potatoes are pretty much the ultimate comfort food. And this Crispy Rosemary Butter Roasted Potatoes Recipe? It’s a total game changer. These potatoes come out golden, crunchy on the outside, tender and buttery on the inside—all thanks to the magic combination of fresh rosemary, savory butter, and a splash of garlic. Every bite feels like a warm hug, making it perfect for cozy family dinners or when you want to impress without fussing over complicated recipes.

One of the reasons I keep going back to this recipe is how versatile it is. Whether you’re pairing it with a juicy steak, a simple weeknight roast chicken, or even serving it at holiday gatherings, these potatoes bring that perfect mix of rustic charm and refined flavor. Plus, the crispy rosemary butter roasted potatoes are easy enough for casual cooking but special enough to feel like a treat. Trust me, once you try this recipe, it’ll quickly become a staple in your kitchen.

Ingredients You’ll Need

Choosing the right ingredients really makes all the difference here. Each one plays a distinct role to create those irresistibly crispy, fragrant potatoes. A few fresh herbs and quality butter take things from basic roasted potatoes to something you’ll want to savor with each bite.

• Yukon gold potatoes: These small ones roast evenly and have that creamy texture inside without being too starchy.
• Salted butter: Using salted butter adds a lovely savory base that coats every potato beautifully as it roasts.
• Fresh rosemary: The aromatic piney flavor complements the potatoes perfectly—not to mention it smells amazing while cooking.
• Garlic cloves: Smashed garlic infuses the butter with extra depth and a hint of sweetness without overpowering.
• Kosher salt and black pepper: Essential seasonings that balance flavors and enhance crispiness.
• Flaky sea salt: Sprinkled on top once they’re done roasting for that perfect final crunch and burst of flavor.

Variations

I love making this recipe my own depending on the season or mood. Feel free to mix things up—you’ll find some variations that can turn these roasted potatoes into something even more exciting. Don’t hesitate to personalize what you toss in, after all, cooking is all about having fun and making a dish your own!

• Variation: Swap the rosemary for thyme or sage if you want a slightly different herbal note. I tried thyme once during fall and it added a lovely earthiness that paired well with roasted chicken.
• Variation: Add a sprinkle of smoked paprika or chili flakes before roasting for a bit of warmth and color—great for when you want a little kick.
• Variation: For a dairy-free version, replace the butter with olive oil and toss in a bit of garlic powder to mimic that savory depth.
• Variation: Use red or fingerling potatoes instead of Yukon gold for a different texture and a burst of color on your plate.

How to Make Crispy Rosemary Butter Roasted Potatoes Recipe

Step 1: Prep and Parboil the Potatoes

Start by washing those Yukon gold potatoes thoroughly—no need to peel, the skin adds great texture and nutrients. Then cut any larger potatoes in half so all your pieces are roughly the same size; this helps them cook evenly. Parboil them in salted water for about 8-10 minutes until just tender but not falling apart. This step is my secret for getting that perfectly fluffy inside while ensuring crispiness on the outside later.

Step 2: Melt Butter and Mix with Rosemary and Garlic

While the potatoes are cooking, melt your salted butter gently on the stove or in the microwave. Stir in the chopped fresh rosemary and smashed garlic cloves. Letting the butter infuse with those flavors while still warm makes a huge difference. When you toss this with the potatoes later, every bite will be bursting with aroma and taste.

Step 3: Roast the Potatoes Until Golden and Crispy

Drain your parboiled potatoes well and transfer them to a large roasting pan or baking sheet. Pour the rosemary garlic butter evenly over the potatoes and gently toss to coat all pieces. Don’t crowd the pan—spreading them out in a single layer ensures each potato gets crispy edges. Roast in a preheated oven at 425°F (220°C) for about 35-40 minutes, turning halfway through. Keep an eye on them near the end so they achieve that perfect golden crisp without burning.

How to Serve Crispy Rosemary Butter Roasted Potatoes Recipe

Garnishes

I always like to finish these potatoes with a sprinkle of flaky sea salt right after they come out of the oven. It adds an extra crunch and intensifies the flavors. Sometimes, if I’m feeling fancy, I’ll toss on some freshly chopped parsley or even a little grated Parmesan for a cheesy twist that melts beautifully over the hot potatoes.

Side Dishes

These crispy rosemary butter roasted potatoes are surprisingly adaptable with most dishes. I love serving them alongside roast chicken or grilled steak for a weekend dinner. They’re also fantastic paired with a green salad or roasted veggies to add some texture contrast. On holidays, they’re my go-to side to complement turkey or prime rib.

Creative Ways to Present

For special occasions, I like to pile these potatoes in a rustic ceramic bowl with a couple of rosemary sprigs laid on top for a fragrant, eye-catching touch. Another fun idea is to skewer the potatoes in small bunches, drizzle with a bit more rosemary garlic butter, and serve them as finger food at parties. They always get devoured quickly!

Make Ahead and Storage

Storing Leftovers

Leftover crispy rosemary butter roasted potatoes? Absolutely! I store them in an airtight container in the fridge, and they keep well for up to 3 days. Just remember because they’re crispy, they may soften in the fridge but don’t worry, you can easily refresh them before eating.

Freezing

Freezing roasted potatoes isn’t my go-to because they tend to lose texture, but I’ve done it when meal prepping. To freeze, cool them completely, spread out on a baking sheet to flash freeze, then transfer to a freezer-safe bag. They’re more suited for casseroles later than enjoying them crisp straight from the freezer.

Reheating

To bring back that crispiness, reheat leftover potatoes in a hot oven or air fryer. I set my oven to 400°F (205°C) and pop them in for 10-15 minutes, turning once halfway through. This revives the crunch and warms them through nicely without drying out. Avoid microwaving since it makes them soggy.

FAQs

Final Thoughts

This Crispy Rosemary Butter Roasted Potatoes Recipe has truly become one of those dishes I lean on whenever I want something simple, satisfying, and guaranteed crowd-pleasing. The golden edges, the fragrance of rosemary and garlic, and that buttery richness make it feel special but without any complicated steps. I can’t wait for you to try it—once you do, I bet you’ll find yourself making it again and again, just like me. Enjoy every crispy, buttery, herb-filled bite!

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