Go Back
+ servings
Do you know the secret to perfect Crispy Baked Rosemary Potatoes that are tender on the inside and full of the flavor? It is so much easier than it seems.

Crispy Baked Rosemary Potatoes

Tender, crispy and golden potatoes. A perfect side dish.
Course Side Dish
Cuisine American
Keyword Crispy Baked Potatoes, Crispy Roasted Potatoes
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 132kcal
Author Heather


  • 1 1/2 lbs baby Yukon Gold
  • 2 tbsp olive oil
  • 3 garlic cloves *minced or crushed
  • 2 small rosemary sprigs *finely diced
  • 1/8 tsp salt


  • Preheat oven to 350℉.
  • Wash and cut potatoes in half. Cut larger potatoes in 1/4's. Pat extra moisture off of cut potatoes and place in a medium size mixing bowl. Drizzle oil over potatoes & add garlic, rosemary and salt. Toss well.
  • Lay potatoes face down in a 9 inch cast iron skillet. (Cast iron yields best results. See above tip section for additional tricks) Bake for 1 hour at 350℉ or until potatoes are tender and crispy.


*Please use as many organic ingredients as possible.*


Calories: 132kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 24mg | Potassium: 468mg | Fiber: 4g | Sugar: 1g | Vitamin C: 6mg | Calcium: 54mg | Iron: 7mg