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+ servings

Roasted Rosemary Potatoes

Rosemary roasted potatoes with garlic and a pinch of paprika - a quick, easy and healthy vegan side dish perfect for a Tuesday or your holiday table.
Course Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 160kcal
Author Florentina


  • 2 lb golden potatoes -organic
  • 1/2 tsp sea salt +more to taste
  • 3/4 tsp sweet paprika
  • 2 tsp olive oil + more as needed
  • 3 sprigs rosemary (leaves only)
  • 7 cloves garlic -whole in paper
  • 1 pinch black pepper -freshly cracked


  • Preheat your oven with a large cast iron skillet or plate inside to 425” F for about 20 minutes.
  • Rinse and scrub the potatoes well and cut them into quarters or eights if they are on the larger side. 
  • Cover with about an inch of salted water ( should taste like sea water) and bring to a simmer. Cook for 5 minutes, drain in a colander and allow the potatoes to dry well in the steam for a few minutes. (Taste to make sure they are salty enough for you)
  • Transfer the potatoes to a large mixing bowl together with the garlic, rosemary, black pepper and the paprika. Drizzle with olive oil and gently toss to coat well all over. 
  • Very carefully open the oven and transfer the potatoes to the preheated skillet or tray in the oven in a single layer.
  • Roast for about 20 to 25 minutes until golden brown. Use a spatula to scoop them out carefully not to break them. Serve hot!


If you don't have a cast iron skillet or tray, just use your largest roasting pan lined with parchment paper or a non-stick silicone baking mat. However, the potatoes won't be quite as crispy as cooking them on hot cast iron. Use the same methid if making these oil-free. 


Calories: 160kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Sodium: 314mg | Potassium: 957mg | Fiber: 5g | Vitamin A: 185IU | Vitamin C: 27.5mg | Calcium: 78mg | Iron: 7.5mg