Rosemary & Oregano Roasted Potatoes
Prep time
Cook time
Total time
Recipe type: Side
  • 3-4 large Yukon Gold Potatoes
  • 1-2 large sweet potatoes
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 3 tablespoons olive oil
  • 2 teaspoons sea salt
  • 4-5 garlic cloves, peeled
  1. Preheat oven to 400 degrees F.
  2. Peel and halve the potatoes and chop them into small bite sized pieces.
  3. Transfer the potatoes to a large bowl and toss with olive oil, rosemary, oregano, salt and garlic. Ensure that the potatoes are evenly coated with oil.
  4. Spread the potatoes out on a baking sheet. Bake for 45-60 minutes until they are golden and crispy. Flip half way to ensure they do not burn. Make sure to check in at the 45 minute mark as times will vary depending on how large the potato pieces are and your oven. Mine turn out crispy and soft in the middle at the 45 min mark, but it will vary.
Recipe by Sneaky Mommies at