Recipes › Red Skin Potato › Oven Roasted Red Potatoes with Rosemary
Oven Roasted Red Potatoes with Rosemary
Halved red potatoes roasted in a hot oven with olive oil, garlic, and fresh rosemary until cut sides are golden and caramelized. Simple, fast, and the kind of reliable side dish that makes everything else on the plate better. The red skin adds color and holds the potato together beautifully.
Red Skin Potato is usually ready June to July. More red skin potato recipes, or see what to sow this month where you are.
Ingredients
- 2 lbs red skin potatoes, halved or quartered if large
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped1 tbsp dried rosemary
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp lemon zest, for finishing (optional)
Method
- Preheat oven to 425°F. Toss potatoes with olive oil, garlic, rosemary, salt, and pepper until evenly coated.About 5 min
- Arrange potatoes cut-side down on a large baking sheet in a single layer — do not overcrowd.About 2 min
- Roast for 25 to 30 minutes, without stirring, until the cut sides are deeply golden and the skins are crispy.About 30 min
- Remove from oven. If using lemon zest, grate over the hot potatoes immediately. Taste and adjust salt.About 2 min
- Serve directly from the pan or transfer to a serving bowl.About 1 min
Tips
- Placing potatoes cut-side down is the secret to maximum caramelization
- Don't move them mid-roast — breaking contact with the pan breaks the crust
- The garlic will catch and burn if pieces are too large — mince it finely
Ring the changes
- Toss with za'atar and sumac instead of rosemary for a Middle Eastern version
- Add halved cherry tomatoes for the last 10 minutes of roasting
Keeping it
Refrigerate for up to 4 days. Reheat in a 400°F oven for 10 minutes to restore crispness.
In the app this recipe finds you
Log what you've picked and GrowMore CookMore matches it to 2,482 more recipes like this one, tells you what's ready before the frost gets it, and keeps the freezer honest. Free to start.
More from the same crop
A thick, creamy summer chowder that puts red potatoes and sweet corn together in a smoky, herb-scented broth. Red-skin potatoes stay in perfect chunks through the slow simmer and look beautiful against the golden corn. This is the chowder to make when both ingredients are at summer peak.
45 min · easy · Red Skin PotatoLight gnocchi made from red skin potatoes — their slightly waxier texture creates dumplings with a pleasantly chewy bite and a slight earthiness that pairs beautifully with nutty brown butter and crispy sage. A weeknight-achievable pasta alternative that showcases what happens when you use the right potato for the job.
1 h 35 min · medium · Red Skin PotatoA creamy, tangy potato salad made with skin-on red potatoes that stay firm and don't fall apart — the defining quality that makes red-skin potatoes the best choice for this classic American side. The combination of crispy bacon, fresh dill, and a mustardy dressing is simply perfect.
35 min · easy · Red Skin Potato
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 4 April 2026.