This oven baked 3-ingredients rosemary roasted red potatoes recipe is the kind of simple, crispy side dish that quietly takes over your dinner rotation. My sister first made these for a family get-together, and we all kept going back to the bowl for “just one more.” The charm is in the minimalism: small red potatoes, fresh rosemary, and good olive oil. That’s it. No butter, no cheese, not even garlic—just high heat and patience to coax out crackly skins and creamy centers. It’s a very classic, Mediterranean-leaning preparation that feels right at home on a busy weeknight or next to a holiday roast.
Serve these rosemary roasted red potatoes straight from the oven in a warm white serving bowl so the skins stay crisp. They’re excellent alongside roast chicken, grilled steak, seared pork chops, or a simple pan-fried fish. For a lighter meal, pair them with a big green salad or roasted vegetables and a dollop of Greek yogurt or sour cream. They also hold up nicely on a brunch spread with eggs and bacon, and leftovers reheat well in a hot skillet for a quick second-day side.
Oven-Baked 3-Ingredient Rosemary Roasted Red Potatoes
Servings: 4
Ingredients
2 pounds small red potatoes, scrubbed and halved
3 tablespoons extra-virgin olive oil
2 tablespoons fresh rosemary leaves, finely chopped (plus a few extra small sprigs for serving)
Kosher salt, to taste
Freshly ground black pepper, to taste
Directions
Preheat your oven to 425°F (220°C). Place a large, heavy baking sheet on the middle rack while the oven heats so it gets hot; this helps the potatoes crisp on contact.
Prepare the potatoes: Scrub the red potatoes well and pat them dry with a clean towel. Halve them lengthwise so each piece has a broad, flat surface that will sit cut-side down on the pan.
Season the potatoes: In a large mixing bowl, combine the halved red potatoes, extra-virgin olive oil, and chopped fresh rosemary. Sprinkle generously with kosher salt and a few grinds of black pepper. Toss until every potato is lightly coated with oil and the rosemary is well distributed.
Arrange on the hot pan: Carefully remove the preheated baking sheet from the oven. Quickly spread the potatoes onto the pan in a single layer, placing them cut-side down. Make sure they are not crowded; space between pieces allows the edges to crisp instead of steam.
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