Easy Roasted Potatoes with Rosemary and Sage is a favorite side dish in my household. Kids love it because they consider it a finger food, no matter how many times I roll my eyes at them. Adults love it because, come on, who doesn’t like potatoes! They’re one of the most versatile foods. You can grill them, you can put them in a stew or you can fry them. Also, there are so many varieties of potatoes that sometimes same dish with a different variety of potato will taste completely different and you might even have to change cooking time accordingly.Jump to Recipe
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This past week my kids asked me to cook this side dish twice. The first time I cooked it last weekend and used 2 different types of small potatoes: purple potatoes and honey gold ones. While the 2nd time I only had small red potatoes on hand. The picture below was taken when I did this recipe with the small red potatoes.
Heath Benefits of Potatoes
I like cooking with small potatoes because it is easier to keep the skin on on potatoes and that makes them more nutrient rich. Potatoes are rich in Vitamin C, Vitamin B6 and Potassium. While they are high in carbs and a lot of people avoid them because of this reason, potatoes seem to improve insulin resistance because of how starch is absorbed by our body. Potatoes contain antioxidants and are naturally gluten free.
Rosemary & Sage
Both rosemary & sage originated in the Mediterranean area. Rosemary and sage together give such a rich flavor and aroma to this side dish. The whole house smells heavenly! If you are not used to these flavors in your cuisine, lower the amount of each by half. The potatoes will still smell amazing, but maybe the flavor won’t be as strong. Sage is a lot stronger than rosemary, so I just use few leaves. If you are going to use dry herbs instead of fresh leaves, keep in mind that dry can be stronger than fresh so adjust quantities accordingly.
Also, I tend to use a lot of Rosemary & Sage for my Thanksgiving dinner. I use them when I make the turkey and I heavily use them in stuffing. So even thought roasted potatoes itself doesn’t seem like a Thanksgiving side dish, I tend to make a small batch if I can squeeze it in. Everyone loves adding them to their plate!!
I prefer serving these roasted potatoes with fish and salad, or qofte (Albanian style meatballs) and salad. Here’s an example of how it was served. I think if you chose to serve them with any type of protein & a salad it would make for a perfect balanced meal:). Enjoy!
Rosemary Sage Roasted Potatoes Recipe Notes
As mentioned earlier, these roasted potatoes are very versatile and can be served with poultry, meat, lamb or Thanksgiving main dishes. They are easy to make with very active cooking time. Choose small/baby potatoes (color of your choice) because it will save you on peeling time. Just wash them well!
- Chicken broth or stock can be from box or homemade, I usually like homemade because I make it part of my meal planning. For example make a chicken dish on Monday, but before cooking chicken in skillet or oven, boil it with favorite seasonings and vegetables. Cook the chicken as you wish, save the broth for the following day in refrigerator. Day 2 make chicken soup, chicken and rice or these roasted potatoes (or any combination of the above if you have enough broth).
- You can make this dish with golden potatoes or baking potatoes but then you’ll have to peel the potatoes. It adds a little to active cooking time but it is still worth it. However, if you are not using baby potatoes but full size ones, keep in mind that just 8 oz of chicken broth might not be enough. Also, cooking time can take longer.
- Sage sold in markets close to me is usually green, but it’s good to know that there are purple or red varieties in other regions too. Those color variations will add a color pop to your side dish:).
Easy Roasted Potatoes with Rosemary & Sage
- Sheet Pan
- 2 lbs small potatoes your choice of honey gold, red potatoes, purple potatoes etc
- 8 oz chicken broth homemade or store bought
- 3 fresh rosemary twigs
- 4 fresh sage leaves
- 1 tbsp salt
- 0.5 tsp pepper
- 5 tbsp olive oil
- Start by preheating oven to 400 degrees Fahrenheit.
- Chose small potatoes with thin skin for this dish since you are not going to peel them. Wash them and then chop them in half while the oven is preheating. Place the cut potatoes on a sheet pan or baking dish.
- Pour the chicken broth over them. Then spread evenly on top the rosemary leaves. Keep 1 twig for decoration later.
- Cut the sage leaves in smaller pieces. Spread them around the baking dish as well. Sprinkle the whole thing with salt, pepper and then olive oil.
- Bake for about 45 minutes or until golden brown. Let cool for a bit before serving.
If you would like to save this recipe for later, please save below image to Pinterest. I really appreciate that:). If you have any questions, don’t hesitate to contact me!