Nothing satisfies the soul like some herb roasted potatoes! This dish is perfect for the holidays or you can even make a small batch in your toaster oven.


This would be a great side to pair with our Pan-Seared Steak and a glass of Cabernet. Sometimes, the finest meals are enjoyed at home. 

Watch our recipe video below!



(Makes about 1-2 servings)

  • 4 small potatoes, cleaned, peeled and small diced
  • a couple spoonfuls of olive oil,
  • fresh rosemary
  • and salt and pepper.

Preheat oven to 400F.

Line a baking pan with foil. Place the potatoes on the pan and spread evenly, making sure no pieces are on top of each other. This ensures a proper caramelization that gives roasted vegetables their robust flavor. When a pan is overcrowded and the vegetables are touching, this causes them to “steam” leaving you with soggy and tasteless vegetables.

Drizzle generously with olive oil and make sure all potato pieces are evenly coated. Feel free to dive in and mix with your hands or use a fork or spoon. Next, add the freshly chopped rosemary as shown. Lightly sprinkle the potatoes with kosher salt and freshly cracked black pepper.  

Place the potatoes in the oven for 20-25 minutes or until the sides are slightly browned. Be sure to flip the potatoes halfway through so both sides of the potatoes get a nice roasting.


You can store these roasted potatoes in a glass container for up to 5-6 days. Feel free to use your leftovers for a tasty breakfast hash or a tasty side for lunch or dinner.



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