Crunchy Rosemary Potatoes

Prep Time
Cook Time
1h 10m
Ready In

"This recipe reminds me of some roasted potatoes we had at Victoria Station Restaurant at the Burswood Resort and they were delicious."

Original recipe yields 6 servings


  • Serving Size: 1 (92.3 g)
  • Calories 63.7
  • Total Fat - 0.1 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 14.8 mg
  • Total Carbohydrate - 14.5 g
  • Dietary Fiber - 2.2 g
  • Sugars - 1.1 g
  • Protein - 1.5 g
  • Calcium - 8.3 mg
  • Iron - 0.5 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 220°C.

Step 2

Line a baking tray with foil and then baking paper and spread potatoes on the tray in a single layer and scatter with rosemary leaves and ross with a decent slurp of olive oil until potatoes are thoroughly coated and cover loosely with foil and roast for 20 minutes.

Step 3

Remove the foil, reduce the oven to 200C and cook for 35 to 40 minutes until golden brown.

Step 4

Sprinkle with sea salt to serve.

Tips & Variations

No special items needed.



These cooked perfectly. They were crunchy outside and soft inside and love rosemary with potatoes. I didn’t bother peeling the potatoes, as we like the skin on the baby reds. Perfect with a roast beef.

review by:
(9 Dec 2018)

TwisSis RIP Forever in our Kitchen

Made for the FYC Tag Game @ FF&F - Lovely potatoes Pat, but I admit I had to tinker a bit. My potatoes were very sml (best when sml here), so I didn't peel them. I just halved them & quartered ea half to get the size you see in the pic. I used dried rosemary & added some roasted garlic cloves (smashed) I had on-hand. Cook time was spot-on & the potatoes had crisp edges, but were buttery smooth on the inside. I loved them & will likely make them often. TYSM for sharing this recipe w/us. :-)

(28 Jun 2016)


Ohhhhh yes Pat, brings back memories of my childhood and crispy Sunday roast potatoes! Made exactly as written and these went perfectly with slow cooked lamb. I loved the flavour of the rosemary, just wonderful. Thanks Pat.

review by:
(8 Sep 2015)