Add some variety to your side dishes with these Super Simple Rosemary Roasted Potatoes. They are made with minimal ingredients without sacrificing flavor. The rosemary Dijon coating creates a golden crust on the outside of the potatoes when roasted in the oven that makes them too hard to resist when added to the plate!
There’s nothing better than a roasted potato that is crispy on the outside and soft on the inside.
Actually, there’s nothing better than a roasted potato in general because it is a vehicle for my most beloved condiment … ketchup.
It takes a lot for me to part ways with ketchup, but the flavor of these Rosemary Roasted Potatoes are just too good to cover up.
These roasted potatoes have a zing from the Dijon mustard, nuttiness from the nutritional yeast, and are brightened up with fresh rosemary.
These are not your average home fries.
What are all of the different ways you can serve these Rosemary Roasted Potatoes?
As a side to these Salmon & Asparagus Parchment Packs.
In this Farmer’s Market Salad that has a delicious creamy dill dressing.
Featured on your next breakfast plate alongside an egg frittata or these vegan-friendly veggie quiches.
And of course, as a signature side dish on your holiday menu.
These Rosemary Roasted Potatoes couldn’t be any easier to prepare. Let’s cover a few essential cooking tips before getting started.
- Make the rosemary Dijon coating in the bottom of a large bowl for easier clean up. Then add the chopped potatoes to the same bowl to coat.
- Cut the potatoes to a similar size so that they roast at an even rate. The smaller the potatoes, the crispier they will be. I like to use baby potatoes when roasting. Depending on the size, I will cut them in half or quarter them.
- Roast the rosemary potatoes on a baking sheet that is lined with parchment paper. This makes it easier to transfer the potatoes to a serving dish, and keeps the baking sheet clean so there’s one less dish to wash.
For the coating, there are several key ingredients that deserve a shoutout:
- Avocado oil – the preferred oil for roasting because it can withstand heat up to 500F.
- Nutritional yeast – my secret weapon in the kitchen for a nutty, cheesy flavor and boost of nutrients, specifically protein and B vitamins.
- Dijon mustard – for the ultimate tang. Even if you aren’t a mustard fan, I guarantee you won’t want to miss out on it in this rosemary roasted potatoes recipe. But if you must, you can omit it.
Related post: What kind of cooking oils should I be using?Print
Are you tired of the same side dishes? These Rosemary Roasted Potatoes are anything but boring, and so easy to make there’s no prior cooking experience required.
- 1 pound baby potatoes, quartered
- 3 tablespoons avocado oil
- 2 tablespoons nutritional yeast
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh rosemary, chopped*
- 1 teaspoon garlic powder
- ½ teaspoon salt
- Preheat the oven to 400F.
- In a large mixing bowl, add the avocado oil, nutritional yeast, Dijon mustard, rosemary, garlic powder and salt. Stir to combine. Add the chopped baby potatoes and toss until evenly coated.
- Place on a parchment lined baking sheet and spread into an even layer. Roast in the oven for 25 minutes, or until golden brown on the outside and fork tender.
If you don’t have fresh rosemary, you can substitute for 1 tablespoon dried rosemary.
- Calories: 224
- Sugar: 1g
- Sodium: 381mg
- Fat: 11g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
Keywords: roasted potatoes, side dish, sides, vegan side, rosemary potatoes, roasted rosemary potatoes, rosemary roasted potatoes, roasted vegetables, rosemary, potatoes