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Roasted Rosemary Red-Skinned Idaho® Potatoes

roasted rosemary red-skin idaho potatoes

Crispy and nicely browned on the outside, tender on the inside, roasted potatoes are always a crowd-pleaser. This side-dish is an easy addition to your holiday menu.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • Cooking spray
  • 6 medium red-skinned Idaho potatoes (about 2 1/2 pounds), scrubbed
  • 3 tablespoons olive oil
  • 2 tablespoons crushed dried rosemary
  • 1 tablespoon kosher salt
  • 2 teaspoons garlic powder
  • Optional: 1 tablespoon grated Parmesan cheese


1. Preheat oven to 450°F. 

2. Cut scrubbed potatoes in quarters lengthwise, then into 1 1/2-inch chunks. Place potato chunks into a gallon-sized, zip-top plastic bag.

3. Add  remaining ingredients (except for Parmesan) to the bag. Close and shake to coat potatoes with the seasonings and oil. 

4. Coat a large baking sheet with cooking spray. Pour potatoes onto the baking sheet.

5. Bake potatoes for 15 minutes, then remove from oven and flip and stir them with a metal spatula. Return to the oven for another 10 minutes, then repeat the flipping and stirring, returning them to the oven for a final 10 minutes of cooking and browning.

6. Remove from oven, sprinkle with Parmesan cheese if desired, and serve immediately.

Source: Idaho Potato Commission

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