These Gluten-Free Rosemary Roasted Potatoes are the perfect side dish to complement any meal. Seasoned with fresh rosemary, olive oil, and a hint of butter, this potato mixture has both tri-colored potatoes and white sweet potatoes for the ultimate flavor.
It's comfort food full of flavor but with a healthy twist and has become a family favorite! These gluten-free rosemary roasted potatoes are the perfect potato side dish to compliment any brunch or main course.
Rosemary Roasted Potato Ingredients
This delicious side dish is easy to make in under an hour, gluten-free, and with a dairy-free option. Pair these potatoes with brunch or even a roast dinner.
- Tri-colored Potatoes: These colorful potatoes, also known as "Rainbow Potatoes" create quite the presentation. The combination often consists of several different kinds of potatoes including Yukon gold potatoes, purple, and small red potatoes.
- Hannah White Sweet Potatoes: White sweet potatoes have a sweet nutty flavor that pairs well with the savory tri-colored potatoes. They come in a variety of shapes and sizes, but I find two large white sweet potatoes give this recipe the perfect amount of flavor. Although sometimes difficult to find, I highly recommend using them.
- Olive Oil: This will help the potatoes to crisp up while roasting. You could also use refined coconut oil or avocado oil.
- Butter: I often use butter-flavored coconut oil by the brand Nutivia, but you can use melted butter or ghee in its place.
- Fresh Rosemary: The best part of this recipe is the flavor of the minced fresh rosemary.
- Garlic Powder: The garlic powder gives these potatoes a ton of flavor. You could also use equal amounts of minced garlic.
- Salt: Salt helps bring flavor to the recipe
- Black Pepper: Just a pinch of black pepper for spice.
How to Make Gluten-Free Rosemary Roasted Potatoes
For a large crowd, you can easily double this simple side dish, just make sure to use two separate baking trays and add a little extra prep time.
- Preheat the oven to 400°F. Line a large baking tray with aluminum foil or parchment paper, and set it aside.
- Cut and peel the white sweet potatoes into quarter-size chunks, and the tri-colored small potatoes into halves and quarters depending on size.
- Place all potatoes in a large bowl and add the olive oil, melted butter, minced fresh rosemary, garlic powder, salt, and pepper.
- Toss potatoes until fully coated.
- Dump the potato chunks onto the lined baking sheet, spreading them out into a single even layer.
- Roast for 45-50 minutes, flipping halfway through, until light golden brown and tender.
- Serve. Garnish the top of the potatoes with extra minced rosemary.
How do you keep roasted potatoes crispy?
To ensure you get crispy potatoes you'll want to keep the temperature of the oven, the timing of when the potatoes are served, and the placement of the potatoes on the lined baking tray. Start with the potato cubes cut side down on the prepared pan in a single layer and flip potatoes halfway through the baking time. Make sure to cook this recipe at high temps, 400°F minimum, and serve them straight from the oven.
Like most potato recipes, they easily lose their crispiness when coming to room temperature, so the timing is important. For best results, try preparing the recipe around the same time as the main dish, or if there is no oven space, cook the main dish first and the potatoes last.
Can I make roasted poatoes vegan?
This gluten-free rosemary roasted potato recipe can easily be created vegan by substituting the melted butter. You can use brands like Earth Balance Baking sticks, Nutivia coconut oil with butter flavor, or skip the butter altogether and add extra oil.
What to serve with roasted potatoes?
This versatile recipe is a great side dish that can be served during the holidays with your favorite protein, for mid-day brunch, and other special occasions. I love to serve these potato wedges for brunch, alongside my Gluten-Free Spinach Bacon and Leek Quiche and Arugula Parmaseian Salad.
For Other Delicious Sides, Check Out These Recipes Below
- Honey Roasted Carrots (Gluten-Free)
- Corn Casserole (Gluten and Dairy-Free Option)
- Stuffing (Gluten and Dairy-Free)
- Roasted Kabocha Squash
Gluten-Free Rosemary Roasted Potatoes
Ingredients
- 3 lbs tri-colored potatoes
- 2 large hannah white-sweet potatoes optional
- 2 tablespoons olive oil
- 1 tablespoon "Butter-flavored" coconut oil, ghee, or unsalted butter
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¾ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a large baking tray with aluminum foil or parchment paper, and set it aside.
- Cut and peel the white sweet potatoes into quarter-size chunks, and the tri-colored small potatoes into halves and quarters depending on size.
- Place all potatoes in a large bowl and add the olive oil, melted butter, minced fresh rosemary, garlic powder, salt, and pepper. Toss potatoes until fully coated.
- Dump the potato chunks onto the lined baking sheet, spreading them out into a single even layer.
- Roast for 45-50 minutes, flipping halfway through, until light golden brown and tender.
- Serve. Garnish the top of the potatoes with extra minced rosemary.
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