The Best Rosemary Potatoes

The Best Rosemary Potatoes| Get Inspired Everyday!

The Best Rosemary Potatoes | Get Inspired Everyday!

It all started with an Italian restaurant… I feel like quite a few of my stories and recipes begin with that line. The first time I tasted these golden cubes, crispy with olive oil, and scented with rosemary, I knew they had a permanent place in my life. So, for the last decade I’ve been making these potatoes and everyone loves them – and I mean everyone! I’ve made so many changes along the way, the only thing that’s still the same is the ingredients – the texture and flavor however have evolved to new heights!

The Best Rosemary Potatoes | Get Inspired Everyday!

The restaurant where we first enjoyed these potatoes doesn’t give out recipes, so all I had to work with is that the originals were oven roasted. Funny thing is, I rarely use the oven anymore for these potatoes because I found that a skillet cooks up a better texture. Something about pan frying vs. oven frying produces a moisture potato with more crispy edges – so yeah… obviously we have to go with the more crispy edges thing.

If you’re feeding a crowd you can do 1 of 2 things:

1. double the recipe and use two skillets

2. or roast them in the oven for a ‘hands free’ option – which is nice if you’re entertaining

The Best Rosemary Potatoes | Get Inspired Everyday!

My favorite potato for this recipe is Yukon Gold, but any red potato will work as well. Russets produce a slightly drier end product so I don’t recommend them.

To cube a potato, cut it into 4 slices lengthwise. If your potatoes are super huge, you’ll need to make more slices to keep the cubes at around 1/2″.

The Best Rosemary Potatoes | Get Inspired Everyday!

Lay each potato half on the flat face and make 4 cuts across the top, again cutting lengthwise.

The Best Rosemary Potatoes | Get Inspired Everyday!

Cut across the slices to create potato cubes around 1/2″. Don’t worry too much about the potato cubes being slightly uneven – the little pieces get cooked into crispy bits.

The Best Rosemary Potatoes | Get Inspired Everyday!

Remove the rosemary leaves from the tough stems and roughly chop it. I like to add half the rosemary at the beginning of the cooking time, and the other half after 15 minutes of cooking for the best flavor.

The Best Rosemary Potatoes | Get Inspired Everyday!

The Best Rosemary Potatoes | Get Inspired Everyday!

The Best Rosemary Potatoes | Get Inspired Everyday!

With any simple recipe, the key is in the ingredients. Try to find the best quality potatoes, (farmer’s market is always a good option) good fruity olive oil, and the coarse sea salt is an absolute must because the results aren’t the same with a ground sea salt! Something about the coarse sea salt sort of melts into the potatoes as they cook leaving behind a few bits of salt to crunch into – simply delicious!

I really hope you enjoy these as much as we do – there’s rarely a big family dinner or breakfast for that matter that doesn’t include these potatoes, and it’s about time I wrote down the recipe!

The Best Rosemary Potatoes| Get Inspired Everyday!

The Best Rosemary Potatoes

  • Author: Get Inspired Everyday!
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 1x


  • 2 1/2 pounds Yukon Gold potatoes, cut into 1/2‘” cubes
  • 1/4 cup extra virgin olive oil
  • 1 Tablespoon coarse Celtic gray sea salt – or sea salt to taste
  • 2 Teaspoons coarsely chopped fresh rosemary


  1. Preheat a cast iron skillet oven medium high heat. I used a 9″ skillet because it’s the biggest one I have, but a slightly bigger skillet is easier to manage and will cook the potatoes faster.
  2. Place the cubed potatoes, olive oil, sea salt, and half the chopped rosemary in the skillet, and cook over medium high heat for about 15 minutes. Use a metal spatula to flip the potatoes whenever the bottom layer turns brown and crispy.
  3. After about 15 minutes, turn the heat down to medium. If the pan starts smoking before the 15 minutes is up, turn the heat down sooner.
  4. Add the rest of the rosemary and continue to cook over medium heat turning when brown edges appear on the bottom layer, until the potatoes are tender with crispy brown edges – about 25 minutes for a 9″ pan.
  5. Serve immediately.


1 Tablespoon may seem like a lot of salt, but because it’s coarse it’s quite a bit less salt than regular ground sea salt, and it’s essential to the flavor of these potatoes!


15 Comments on “The Best Rosemary Potatoes”

  1. Your recipe sounds divine. We do something similar, but in the oven, and with both rosemary and garlic.
    Question: you recommend an iron skillet, but I’ve switched to coated pans. Is it necessary to use an iron skillet, and how do you keep them clean and rust-free?

    1. I like to use cast iron because it really crisps up the potatoes, but I have done these in non-stick pans whenever I’ve made them in someone else’s home and it still works great. I just soak my pan in water while we eat dinner to loosen any stuck bits on the bottom and then scrape it out with a plastic scraper under hot water. Then I put the pan on the stove, (dry the bottom if you don’t have a gas stove) and heat the pan over low heat until it’s dry. Then I just leave it on the stove until the next use or put it away the next morning when it’s cooled down. I hope this helps, and be sure to let me know if you haven anymore questions!

  2. Made this recipe Las night and it was delicious! Love your recipes because they are easy to follow and very tasty 🙂

    1. Thanks so much, that just makes my day to hear not only that you’re enjoying the recipes but that they’re easy to follow! 🙂

  3. These were fantastic even with russets. I’ve cooked them in my Actifry three times and they were a big hit each time. We love salt in my home but even found half the salt was quite noticible. Thanks for the wonderful recipe, it’s a keeper in my books.

    1. I’m so glad you enjoyed these, they’re a family favorite! I think the salt thing is because I use a coarse grey Celtic Sea Salt which doesn’t seem salty the same way as table salt (I’m adjusting my recipe to read to taste in case of variation in salts).

  4. It’s winter and I do not have access to fresh rosemary. Would dry do and how much?

    1. I don’t know if dried rosemary would be a good flavor in this recipe or not. Rosemary is one of my favorite herbs to buy in the winter because it’s one of the least expensive, and you can get a lot of use out of 1 little package. If you can’t find fresh rosemary until the summer, I would try the recipe plain without any rosemary at all – I make them that way sometimes for breakfasts for a more subtle side dish! Hope you enjoy the recipe and be sure to try it with fresh rosemary when you can! 🙂

  5. So many times I ask waiters for the recipe of dishes I love, but the answer it’s either that they don’t give out recipes or that the dish was invented by a Grandmother and it’s a closely guarded family secret!
    So kudos to you for figuring out how to recreate these fantastic rosemary potatoes at home and moreover for sharing the recipe with us. I really appreciate it 🙂

    1. Those kind of answers always make me wish I had an Italian Grandmother too, then I would be chock full of ‘top secret’ recipes! The great thing about Italian food is it’s relatively easy to figure out at home, can’t say the same for any other cuisine! 🙂

        1. Funny, I didn’t even catch the typo – my brain filled it right in which is a real problem when I’m trying to edit anything! So glad you like them, sometimes the simplest recipes are the biggest hit! 🙂

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