Crunchy Rosemary Potatoes

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

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

Ingredients Nutrition


  1. Preheat oven to 220°C.
  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.
  3. Remove the foil, reduce the oven to 200C and cook for 35 to 40 minutes until golden brown.
  4. Sprinkle with sea salt to serve.


Most Helpful

Clearly this is a delicious recipe that delivers it's descriptive name perfectly - Crunchy Rosemary Potatoes! If you love the flavor of rosemary then these are the potatoes for you. I converted the recipe to Fahrenheit and preheated the oven at 425 degrees F and cooked the potatoes as stated in step number 2. For step number 3, I reduced the temperature to 400 degrees F and followed the instructions. Made for New Kids On the Block tag.

AcadiaTwo January 05, 2011

These really were crunchy, and the rosemary compliments the potatoes nicely. I didn't peel mine. I also enjoyed the leftovers cold the next day. Thanks for posting!

Chocolatl January 11, 2011

I'm not one to peel potatoes unless it's really, really necessary, & in this recipe it isn't! We love the flavor that the peel adds, & with this recipe, the combo of rosemary & salt was just enough to make this dish exceptional; definitely a winner! And we enjoyed the leftovers as a right-out-of-the-frig snack! [Made & reviewed in Newest Zaar tag]

Sydney Mike January 06, 2011

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