Skillet Roasted Rosemary Red Potatoes

These little red potatoes are crispy on the outside and butter tender on the inside just like the potatoes everyone loves at weddings.  Made in one skillet and roasted with a little olive oil and rosemenary.

skillet roasted red potatoes

Potatoes are the most versatile food I can think of.  I could eat potatoes for breakfast, lunch and dinner.  And being that our Homemade Hash Brown and Shredded Hash Brown recipes are some of the most popular recipes on the blog, I have the feeling you all love potatoes too!  🙂

Potatoes can be eaten for breakfast along side some eggs.

They can accompany a salad for lunch baked with a little butter and sour cream.

And it can, of course, they can be eaten at dinner in everything from potatoes au gratin, mashed, baked or French fries or next to a beautiful steak.

There really is no recipe for this side dish, although I’ll provide at least a little something you can print out for your recipe book.  It’s just a kind-of-eyeball-it kind of thing.

The secret to these potatoes having that little ‘pop’ when you bite into them is to first preheat the skillet.

Place your skillet in a cold oven and turn it on to 375.  I let the pan heat up for about 5-10 minutes while I am washing and cutting the potatoes.

Then carefully take it out and pour about 1-2 Tablespoons of good olive oil in the pan, sprinkle the rosemary, salt and pepper on top of it.

preparing cast iron skillet for roased red potatoes

Then place the potatoes flesh side down

red potatoes in cast iron skillet ready to be roasted

Put them back in the oven and let them cook untouched for about 20-25 minutes.  Stir them up a little bit so they can brown on the other side and cook another 5 minutes or so.  That’s it!

skillet roasted red potatoes


Skillet Roasted Rosemary Red Potatoes



  • 810 small red potatoes, washed and cut in half
  • Extra virgin olive oil
  • salt
  • pepper
  • rosemary


  1. Place a cast iron skillet in an oven and turn it on to 375. Let the skillet heat up 5-10 min
  2. Pour 1-2 Tablespoons olive oil onto the skillet and turn to ensure even coating
  3. Add the spices and the potatoes flesh side down
  4. Roast for 20-25 minutes
  5. Turn potatoes and cook another 5-10 min or until a fork pierces them easily

I used all organic ingredients whenever possible, and hope you do too!  🙂

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  1. Michelle says:

    Did you use fresh or dried Rosemary?

    • you can use either Michelle. Funny, I just made these last night and it’s been a really long time. All I had was dried and they were still the bomb!

  2. Sherry Beeson says:

    You have so many recipes that look good and I have been trying to go unprocessed, but keep getting hung up on something. Most recipes are made with ingredients I don’t buy, or are to expensive. Do you have a blog for people with just email? I would like to try again, to learn more about healthier eating, without the processed foods.
    Thank you

    • Can you name some of the ingredients you are referring to Sherry? Sometimes when you comment on a specific recipe about a specific ingredient it’s easier for people to recommend substitutions. Are there any recipes on this site that you’d like to try but haven’t?

    • Sheri, you will find that high quality whole foods have a lower net cost for the system in the long run. Just buy the ingredients at your local health food store. Organic if possible. Vote with your dollar and costs will go down as the system improves. Thanks.

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