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Roasted Potatoes 1

Roasted Potatoes (V, GF)

These crunchy golden roasted potatoes are baked in the oven with olive oil and fresh rosemary. They are incredibly delicious and a great side dish to many other dishes.
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Side Dish, Snack
Servings 2
Calories 285 kcal


  • 650 g young potatoes cut with skin on
  • 1 tsp baking soda
  • 10-15 ml (2-3 tsp) olive oil
  • salt and pepper to taste
  • a sprinkle of fresh rosemary


  • Cut potatoes into shape that you want.
  • Heat a big pot of water until it boils then add baking soda and potatoes. When it boils again let it boil for 2-3 min then turn it off and discard the water. Return potatoes to the same pot over warm but turned off stove and mix with a wooden spoon for 1 min so that potatoes become a little mushy.
  • Drizzle olive oil (I would recommed 1 tbsp if potatoes are the main dish and 2 tsp if they are part of many dishes) over potatoes and add salt and pepper to taste. Mix together well.
  • Arrange potatoes evenly in one layer over baking tray with baking paper and scatter rosemary on top. Roast at 260 °C for 20-25 min.


*The tip on how to get those crispy potatoes came from Just a Little Bit of Bacon.
*You can also use purple/blue potatoes. They're delicious as well when roasted.


Serving: 1servingCalories: 285kcalCarbohydrates: 51gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 347mgFiber: 8gSugar: 4g
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