This oven-roasted rosemary potatoes recipe is one of our favorite ways to prepare potatoes. Yukon Golds cook in an herb-infused butter until tender and rich, while fresh rosemary adds an aromatic, savory finish.
We often make these oven-roasted rosemary potatoes in warm months when rosemary is fresh from the garden, but they’re so good they deserve a spot on the table year-round. Unlike traditional sheet-pan roasted potatoes, these cook partially steamed in a buttery broth, which yields exceptionally soft interiors and deep flavor. They work equally well in the oven or on the grill (use a foil pan on the grill for best results).
This is a simple side dish with bold flavor: fresh rosemary, savory bouillon and butter create a rich sauce that soaks into each wedge. They’re easy to prepare and make a lovely accompaniment for weeknight dinners or a special gathering.
Ingredients
- Potatoes – Yukon Gold or red potatoes work best; Yukon Golds become very tender and creamy.
- Butter – provides the buttery broth base.
- Water – to make the cooking broth.
- Bouillon cubes – chicken bouillon is used here; swap vegetable bouillon to make it vegetarian.
- Fresh rosemary, chopped – thyme or other herbs are fine if you prefer. Dried herbs will work in a pinch.
- Seasoning salt – Lawry’s Seasoning Salt is used in the recipe; use your preferred seasoning.
Equipment Needed
- 13×9 baking dish
- Aluminum foil
- Small pot or saucepan
- Tongs
How to Make Rosemary Roast Potatoes
Follow these steps for tender, flavorful potato wedges.
Preheat the oven to 400°F (200°C).
Wash the potatoes and cut them into thin wedges. Arrange the wedges skin-side down in a single layer in a 13×9 baking dish, leaving a little space between each piece so they cook evenly.
In a small pot combine butter, water, and bouillon cubes. Bring to a boil while stirring until the butter melts and the bouillon dissolves. Pour this hot mixture evenly over the potatoes so they are mostly submerged in the broth.
To ensure each wedge is coated, tip the pan slightly and use tongs to dip and stand the wedges back up so the butter broth clings to the potatoes. This helps prevent the sauce from becoming thick and clumpy on the potato surfaces.
Sprinkle seasoning salt over the potatoes, then distribute the chopped fresh rosemary evenly. Cover the pan tightly with foil and bake for 30–40 minutes, until the wedges are soft and easily pierced with a fork. The aroma of rosemary will be noticeable when they are finished.
For crisper edges, remove the foil and place the pan under the broiler for a few minutes, watching carefully so the potatoes don’t burn. The exterior will brown and crisp while the inside remains buttery and delicate.
To cook on the grill, place the potato wedges in a foil pan, cover tightly, and grill over medium heat (about 350°F) for roughly 40 minutes, or until tender.
Helpful Tips
- Choosing potatoes – Yukon Gold, red or purple potatoes offer a creamy interior that browns nicely if finished under the broiler.
- Uniform size – Cut wedges evenly so they cook at the same rate.
- Single layer – Arrange wedges in a single layer to avoid uneven cooking.
- Flavor boost – Add minced garlic to the buttery broth for extra depth.
Substitution Suggestions
- Herbs – Swap rosemary for thyme, oregano or sage, or use dried herbs if fresh aren’t available.
- Butter substitute – Use olive oil or a mix of olive oil and melted butter for a lighter option.
- Vegetarian option – Replace chicken bouillon with vegetable broth or bouillon.
- Seasoning variations – Smoked paprika, cayenne, or a squeeze of lemon can add a nice twist.
- Cheesy version – Add grated Parmesan or cheddar during the last minutes of roasting for a cheesy finish.
With these tips and simple swaps you can adapt the recipe to match your tastes and dietary needs. The result is a flavorful, versatile side dish that pairs well with grilled meats, roasted chicken, or a simple salad.
How to Store Leftover Roasted Potatoes
Allow leftovers to cool, then store in an airtight container in the refrigerator for up to 3–4 days.
Reheat in an air fryer for the best crispness, or warm them in the oven or microwave until heated through.
Other Delicious Potato Side Dishes
- Baked French Fries
- Creamy Mashed Potatoes
- Salted Roasted Potatoes
Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.
Oven Roasted Rosemary Potatoes
Ingredients
- 5-7 Yukon gold potatoes medium size
- ¼ cup butter
- ¾ cup water
- 3 chicken bouillon cubes
- 1 stalk fresh rosemary chopped, about ¼ cup
- 1 teaspoon Lawry’s Seasoning Salt to season
Instructions
-
Preheat oven to 400 degrees.
-
Wash and cut potatoes into thin wedges and place them skin side down in 13×9 baking dish.
-
Place the butter, water, and bouillon cubes in a small pot and bring to a boil, stirring until butter melts and bouillon dissolves.
-
Pour the butter mixture over the potatoes, making sure all the potatoes are covered. Dip the potatoes with tongs to coat if needed.
-
Sprinkle rosemary and seasoning salt evenly over the potatoes.
-
Cover the pan with foil and cook 30–40 minutes until potatoes are soft and tender. Optionally, uncover and broil briefly for crisp edges.
Nutrition
Nutrition information is approximate and should be used as a guide.