Home - Vegetables - Chunky Rosemary-Garlic Roasted Potatoes

Chunky Rosemary-Garlic Roasted Potatoes

5 from 4 community reviews

Did you know you can easily save your favorite recipes? Create an account or log in to get started.

This post may contain affiliate links. Please read my disclosure policy.

This is my house recipe for crusty, crispy roasted potatoes, a simple dish that gets everyone excited whenever it’s on the table. I’ve perfected the steps for making them to a “T.” Slice yellow potatoes into chunks and roast them on a sheet pan with plenty of extra-virgin olive oil, salt and pepper. With fresh rosemary and garlic, these potatoes smell amazing in the oven — I’ll bet you can’t eat just one!

Chunks of roasted potatoes on a baking sheet, with a metal spatula on the side.

Chunky-cut roasted potatoes are undeniably delectable — with their crisp, slightly caramelized edges and creamy-soft insides, it’s honestly hard to stop eating them. When dinner doesn’t call for a side of rustic olive-oil mashed potatoes, these bite-sized beauties are what’s on the menu.

This is one of my vegetable recipes you want in your back pocket. They round out so many dinners — think of perfectly roasted chicken, or juicy brown-sugar seasoned pork chops with a pile of roasted potatoes alongside.

After years of prepping these on rotation in my house, I’ve nailed down the method to share with you.

Whole Yukon Gold potatoes, fresh rosemary branches, garlic cloves and a dish of salt and pepper on a cutting board.

Notes on the ingredients

  • Potatoes: Waxy yellow or gold “boiling potatoes” have a tempting buttery-gold color, inside and out, along with with a pleasing creamy texture. They’re my top choice for an all-purpose potato, especially for making perfectly-crisp roasted potatoes. Yukon Gold is the most readily available variety. Use any type of yellow or gold potato, including golf-ball size baby potatoes or fingerlings.
  • Garlic: I use fresh garlic (not garlic powder) because I am crazy about authentic Italian-style roasted potatoes — plus, it simply smells AMAZING. It’s important to stir the garlic into the potatoes during the last few minutes of roasting — otherwise it will burn.
  • Rosemary: The scent of fresh rosemary cannot be compared, and its minty, resinous flavor matches beautifully with the neutral taste of potatoes. A small amount of rosemary instantly elevates roasted potatoes to something really savory. Stir in chopped rosemary after the potatoes are finished roasting — otherwise its fresh flavor and aroma will burn and dissipate in the oven. Rosemary is one dried herb I don’t recommend keeping in the pantry. It’s often lacking in freshness, which means it doesn’t smell or taste great. If you don’t have fresh rosemary, you can substitute fresh or dried thyme leaves.
  • Extra-virgin olive oil: I always recommend choosing a good-tasting, everyday extra-virgin olive oil — you’ll definitely appreciate how good it tastes with roasted potatoes!
  • Note: I don’t recommend Russet baking potatoes for this recipe. They won’t work as well because they have a much starchier texture and don’t retain a chunky shape after roasting. I also don’t use red potatoes for roasting with this method. Because they have a minimal amount of starch and are denser than yellow potatoes, they tend to take longer to roast unless they’re par-boiled first.

Step 1: Prepping and cutting potatoes for roasting

  • Yellow potatoes can be round or oblong-shaped. The thin skin doesn’t need to be peeled, unless there are bad spots. Cutting the potatoes into chunky, bite-size wedges (not cubes) gives them more surface area for browning, with the skin helping to hold their shape.

Step 2: Roasting potatoes on a sheet pan

  • Pro Tip: Before preheating the oven, arrange a rack in the bottom third. This is the best spot in the oven for roasting because it’s closer to the heat source, which helps to brown the surface of the potatoes.
  • To keep clean up minimal, I prefer to toss the sliced potatoes with seasonings and olive oil directly on the baking sheet, rather than use a bowl. Here’s how to do it:
  • If you have a convection oven, set the oven temperature to 400 degrees instead of 425F.
Roasted potato chunks on a white baking sheet, with a metal spatula on the side.
For maximum crispiness, serve roasted potatoes hot out of the oven.
Chunks of roasted potatoes on a baking sheet, with a metal spatula on the side.

Chunky Rosemary-Garlic Roasted Potatoes

Karen Tedesco
My house recipe for crisp, crusty roasted potatoes with delectable brown edges and creamy insides. Roast yellow or gold potatoes on a sheet pan in the oven with plenty of extra-virgin olive oil, salt and pepper, along with fresh rosemary and garlic. I'll bet you can't eat just one!
Print Pin
5 from 4 community reviews
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Vegetables
Cuisine Italian
Servings 4 servings


  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper, or to taste
  • 2 pounds yellow potatoes, cut into 1-½-inch chunks (see the how-to)
  • 1 clove garlic, finely chopped
  • 2 teaspoons chopped fresh rosemary


  • Preheat the oven to 425 (220 C) degrees on a regular oven, or 400 (200 C) degrees on a fan-assisted convection oven, with the oven rack arranged in the bottom third of the oven.
  • Pour the olive oil onto a large, rimmed baking sheet. Sprinkle ½ teaspoon of the salt and about ¼ teaspoon of black pepper over the oil. Tumble the potatoes onto the pan and toss with your hands to coat evenly.
  • Arrange each of the potatoes so that one of their cut sides is face down on the pan — this is key to a crisp, brown edge. Sprinkle the remaining ½ teaspoon salt and pepper over the top of the potatoes.
  • Roast 20-25 minutes, until the edges of the potatoes are nicely golden brown. They should be sizzling in the oil. You might hear a whistling sound that indicates moisture is evaporating, which is a sign they're almost done.
  • Remove the pan from the oven. Sprinkle the garlic and rosemary over the potatoes. Use a spatula to scrape and stir them around — do this somewhat gently so you don't crush them.
  • Return to the oven for 5 more minutes. Serve the potatoes hot out of the oven for maximum crispiness.

Karen’s Notes and Tips

  • Put the oven rack in the bottom third of your oven — this is where the heat is concentrated, which helps to brown the underside of the potatoes.
  • If you’re using small, round potatoes you can slice them in half. Otherwise slice medium or large potatoes into chunks following my instructions above.
  • Russet baking potatoes won’t work as well for this recipe. Because of their starchier texture they tend to fall apart after roasting.
  • The roasted potatoes keep refrigerated up to 5 days.
  • To reheat, spread the potatoes on a baking sheet and heat in 350F oven 10-15 minutes. They can also be crisped with a little olive oil using a hot skillet on the stovetop.


Calories: 270kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 595mg | Potassium: 966mg | Fiber: 5g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 45mg | Calcium: 32mg | Iron: 2mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Did you make this recipe? Search @Familystylefood or tag #familystylefood on Pinterest
Recipe developer Karen Tedesco of the popular website Familystyle Food in her kitchen making a kale salad.

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

Leave a comment and star rating

Do you have a cooking question? Leave your comment below and let me know how I can help.

Did you love this recipe? Just click on the stars to leave a rating!

Recipe rating

Share your photo!Inspire others by uploading an image of your creation along with your review. The maximum upload file size: 512 MB. You can upload: image. Drop files here

You may want to read my commenting policy before joining the conversation.

This site uses Akismet to reduce spam. Learn how your comment data is processed.