10 Rosemary Recipes to Try

Here are all the best rosemary recipes to use this fresh herb! The evergreen flavor is perfect for adding flavor to potatoes, breads, dips and more.

Rosemary

Got fresh rosemary to use up? We’ve got recipes! This earthy, evergreen-scented herb is a way to step up all your recipes. It pairs beautifully with potatoes, is fantastic in breads, and adds a rich flavor to roasted vegetables. Because it’s so strong, you can use a light hand! You can even simply chop it up and add to olive oil with sea salt as a dip for bread. The simpler the better!

Here are all our favorite rosemary recipes for using this herb! There’s everything from lemony roasted potatoes to creamy white bean dip. It’s also perfect for drinks, like tea and flavored waters. And don’t forget to use it as a drink garnish! Here are all the best ways to use this pine-scented herb.

And now…the top rosemary recipes to try!

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Rosemary roasted potatoes

Rosemary Roasted Potatoes


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 to 8 1x
  • Diet: Vegan

Description

Here are all the best rosemary recipes to use this fresh herb! The evergreen flavor is perfect for adding flavor to potatoes, breads, dips and more.


Scale

Ingredients

  • 2 pounds red potatoes
  • 2 tablespoons chopped fresh rosemary (or 1 tablespoon dried), plus more to garnish
  • 1/2 large lemon
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Wash the potatoes, then dice them into 1/2 to 3/4 inch cubes. Finely chop the rosemary. Thinly slice the half lemon.
  3. In a large bowl, stir together potatoes, olive oil, garlic powder, kosher salt, and several grinds of fresh ground black pepper.
  4. Line a baking sheet with parchment paper or aluminum foil. Spread the potatoes in an even layer on the sheet. Top with the lemon slices and sprinkle with rosemary. Roast for about 30 to 40 minutes, until potatoes are cooked through and browned, stirring once (the exact timing depends on how thick the pieces are). If desired, garnish with another 1 tablespoon finely chopped rosemary.

  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Keywords: Rosemary Recipes, Rosemary Potatoes

More herb recipes

Herbs abound in the summer, so it’s time to make all the herb recipes! Here are some more collections of recipes starring fresh herbs:

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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