Rosemary-Pepper Roasted Potatoes with Herbed Olive Oil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy roasted potatoes tossed with rosemary, black pepper, and a herb-infused olive oil for a simple, flavorful side dish. This American-inspired vegetarian recipe, ready in about 40 minutes, pairs russet potatoes, fresh rosemary, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 6 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Cut 2 lbs russet potatoes into 1-inch cubes, then toss with 3 tbsp olive oil, 1/2 tsp salt, 1/2 tsp garlic powder, and 1 tsp black pepper until evenly coated.
  2. Step 2: Spread potatoes in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, stirring once halfway through, until golden and crisp at the edges.
  3. Step 3: While potatoes roast, finely chop 2 tbsp fresh rosemary. Remove potatoes from oven, sprinkle with rosemary, and toss gently to coat before serving.

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