Golden Crisp Rosemary Party Potatoes Recipe

Relive childhood memories with these incredibly crispy and flavorful rosemary potatoes! A nostalgic twist on a classic, these golden-brown beauties are the perfect side dish for any occasion. Serve alongside salmon, simple fish fillets, breaded pork chops, or veal cutlets for a truly unforgettable meal. Get ready for rave reviews – these are addictive!

Prep Time 15 mins
Cook Time 45 mins
Calories 387.5 kcal
Protein 15g
Rating Be the first
Golden Crisp Rosemary Party Potatoes 51

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Golden Crisp Rosemary Party Potatoes

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How to Make Golden Crisp Rosemary Party Potatoes

  1. Preheat oven to 400°F (200°C).
  2. Wash and scrub 2 pounds of small Yukon Gold potatoes thoroughly. Cut into 1-inch thick wedges.
  3. In a large bowl, toss potatoes with 2 tablespoons olive oil, 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Spread potatoes in a single layer on a large baking sheet.
  5. Roast for 35-40 minutes, flipping halfway through, until golden brown and crispy.
  6. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

11g

Fat

36g

Carbs

21g

Frequently Asked Questions

How long does it take to make Golden Crisp Rosemary Party Potatoes?

Golden Crisp Rosemary Party Potatoes takes about 60 minutes from start to finish — roughly 15 minutes to prepare and 45 minutes to cook.

How many calories are in Golden Crisp Rosemary Party Potatoes?

Golden Crisp Rosemary Party Potatoes has approximately 387.5 calories per serving, with about 15 g protein, 21 g carbohydrates and 18 g fat.

What ingredients do I need for Golden Crisp Rosemary Party Potatoes?

The key ingredients for Golden Crisp Rosemary Party Potatoes are Potatoes, Butter, Garlic Clove, Dried Rosemary, Salt, Ground Black Pepper. See the full list with measurements above.

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