1. Can I make Crispy Rosemary Butter Roasted Potatoes ahead of time?

Yes. You can slice the potatoes and prepare the butter-herb mixture earlier in the day. Keep the sliced potatoes in cold water to prevent browning, then drain and dry before roasting. For best texture, roast them right before serving.

2. What’s the best way to reheat leftovers?

Reheat in a 400°F (200°C) oven for 10–15 minutes to restore crispiness. Avoid microwaving, as it will soften the edges and reduce the crunch factor.

3. Can I use dried rosemary instead of fresh?

You can, but fresh rosemary offers a more vibrant and aromatic flavor. If using dried rosemary, reduce the amount to about one-third of the fresh quantity to avoid overpowering the potatoes.

4. Are these potatoes gluten-free?

Yes. This recipe contains no gluten ingredients, making it naturally gluten-free. Just confirm that your butter and seasonings are certified gluten-free if needed.

Crispy Rosemary Butter Roasted Potatoes – Easy & Perfect Every Time

Name: Crispy Rosemary Butter Roasted Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 pounds small Yukon gold potatoes; 6 tablespoons salted butter, melted; 1 tablespoon chopped fresh rosemary; 3 rosemary sprigs; 4-6 cloves garlic, smashed; Kosher salt and black pepper, to taste; Flaky sea salt, for serving

Description

Crispy Rosemary Butter Roasted Potatoes are Hasselback-style Yukon gold potatoes roasted at high heat with butter, rosemary, garlic, and sea salt. Perfectly crisp on the outside and tender on the inside, they make an elegant and flavorful side dish for any meal.

Ingredients

Scale

3 pounds small Yukon gold potatoes
6 tablespoons salted butter, melted
1 tablespoon chopped fresh rosemary
3 rosemary sprigs
4-6 cloves garlic, smashed
Kosher salt and black pepper, to taste
Flaky sea salt, for serving

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Instructions

Preheat the oven to 450°F (230°C).
Slice each potato into thin slices, stopping about 1/8 inch from the bottom to keep them intact. Position two spoons on either side of the potato to prevent cutting through.
Place the potatoes in a large roasting pan and toss with melted butter, chopped rosemary, kosher salt, and black pepper. Add the smashed garlic cloves and rosemary sprigs.
Arrange the potatoes cut-side down in the roasting pan and roast for 20–25 minutes.
Flip the potatoes and spoon the buttery mixture over them, allowing it to seep between the slices.
Return to the oven and roast for another 20–25 minutes, until golden brown and crisp.
Serve warm, drizzled with the remaining butter from the pan and sprinkled with fried rosemary and flaky sea salt.

Notes

Use small, evenly sized potatoes for even cooking.
Fresh rosemary is recommended for the best flavor, but dried can be used in smaller amounts.
Serve immediately for maximum crispiness.
Double the recipe for larger gatherings, as these potatoes disappear quickly.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 299 kcal
Sugar: 2 g
Sodium: 320 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 34 mg