Roast potatoes with salt, pepper and a few sprigs of rosemary

Roast potatoes with salt, pepper, and rosemary are a classic and flavorful side dish that pairs well with a variety of meals. Here’s a simple recipe to make delicious roasted potatoes:


  • 2 pounds potatoes (such as Russet or Yukon Gold), washed and cut into chunks
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • A few sprigs of fresh rosemary


  1. Preheat your oven to 425°F (220°C).
  2. Place the potato chunks in a large pot of salted water and bring to a boil. Cook for about 5 minutes until the potatoes are slightly tender but still firm. Drain the potatoes well.
  3. Place the drained potatoes on a baking sheet lined with parchment paper or aluminum foil.
  4. Drizzle the potatoes with olive oil, making sure each piece is coated evenly. Sprinkle with salt and black pepper to taste.
  5. Remove the leaves from the rosemary sprigs and scatter them over the potatoes.
  6. Toss the potatoes gently to ensure they are well coated with the oil, salt, pepper, and rosemary.
  7. Spread the potatoes out in a single layer on the baking sheet, making sure they are not overcrowded.
  8. Roast the potatoes in the preheated oven for about 30-35 minutes, or until they are golden brown and crispy on the outside, and soft on the inside. Flip the potatoes halfway through cooking for even browning.
  9. Once cooked, remove the roasted potatoes from the oven and let them cool for a few minutes before serving.
  10. Serve the roasted potatoes as a side dish with your favorite main course.