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    Home » Sides » Roasted Potatoes

    Roasted Potatoes

    Published: Aug 24, 2021 · by Nico

    Jump to Recipe

    Roasted potatoes with rosemary and breadcrumbs are a simple recipe for an original, finger-licking side dish.

    They are tasty, crunchy on the outside, soft on the inside, and seasoned with olive oil, rosemary, and garlic. The toasted breading is so delicious you'll scrape it out of your baking tray.

    roasted potatoes with rosemary
    On this page:
    • What to expect
    • Ingredients & Substitutions
    • How to make roasted potatoes with rosemary
    • Frequently asked questions
    • Storage
    • More Potato Recipes
    • Dinner Ideas
    • Recipe

    Check out our best vegetable sides recipe collection!

    What to expect

    In Italy, this recipe is called "patate sabbiose", which literally means "sandy potatoes", due to the breadcrumbs looking like sand.

    I always loved this recipe growing up in Italy, not because of the name, but because of the combination of the salty-crunchy-herby seasoning, with the familiarity and comfort of roasted potatoes.

    These potatoes are perfect as a crunchy appetizer or side dish. They pair incredibly well with vegan mayo and chipotle sauce.

    roasted potatoes with rosemary and breadcrumbs

    Ingredients & Substitutions

    • Potatoes: new potatoes, or Yukon gold potatoes are best for this recipe.
    • Breadcrumbs: you can use panko breadcrumbs or other types of breadcrumbs.
    • Rosemary: it's the main seasoning ingredient in this roasted potatoes recipe. I like to use fresh rosemary, chopped finely with a knife. But you can use dry rosemary too. You can also replace rosemary with other fresh or dried herbs, like thyme, oregano or even an Italian herb mix.
    • Olive oil: extra virgin is best, to give a fuller flavor.
    • Garlic: it helps build aroma, and it goes really well with rosemary.
    • Salt and pepper: add it based on your taste.
    ingredients for roasted potatoes

    How to make roasted potatoes with rosemary

    I start this recipe by preparing the breading for the potatoes. In a bowl, add the breadcrumbs, salt, pepper, finely chopped rosemary (or other herbs), and olive oil.

    Mix with a spoon till all the ingredients are well mixed and the bread has absorbed the oil.

    TIP: This mix is what gives the potatoes flavor. So make sure it's well seasoned. Taste it and adjust for salt.

    breading for potatoes

    Now, preheat the oven to 360F or 180C, then peel the potatoes and put them in a bowl with cold water. This prevents them from turning brown.

    Cut the potatoes in wedges and put them back in the bowl with water. The chunkier the wedges, the longer they will take to bake.

    You can do that on a cutting board, or holding the potatoes in your hands. I prefer holding the potatoes in my hand and cut them into wedges with a small knife.

    potatoes cut in wedges

    Toss the potato wedges into the bowl with the breadcrumb seasoning. They can be wet, this way the breadcrumbs will stick better to the potatoes.

    potatoes tossed in breadcrumbs

    Mix and toss, then transfer the potato wedges, one by one, to a baking tray lined with parchment paper.

    potato wedges on a tray before baking

    Add two or three crushed garlic cloves and a drizzle of olive oil (optional), then bake for about 45 minutes, until golden and crispy on the outside, and soft on the inside.

    TIP: depending on the type and size of potatoes, it might take more or less time to fully bake them. Insert the tip of a knife into two or three wedges to check for doneness.

    roasted potatoes with rosemary and breadcrumbs

    Frequently asked questions

    Why do you soak the potatoes in cold water?

    Potatoes should be soaked in cold water because they will turn dark if let in the air due to oxidation. Water protects them from turning dark.

    Also, water will remove some of their starch, making them crunchier.

    Can you cut potatoes in advance?

    Yes, you can cut the potato wedges up to 12 hours in advance, and leave them in a bowl with cold water, in the refrigerator. When you are ready to use them, take them out of the water, rinse them with fresh tap water, and use them as described in the recipe.

    Can I make roasted potatoes without oil?

    Yes, you can. It won't taste the same of course, but they'll still turn out nice and crispy thanks to the breadcrumbs. Without oil, they will take a few minutes longer to cook.

    breaded potato wedges

    Storage

    Store these roasted potatoes with breadcrumbs and rosemary in the refrigerator for up to 48 hours.

    Reheat them in a preheated oven at 360F or 180C for 10 minutes. Alternatively, you can also reheat them on a nonstick pan with a drizzle of olive oil.

    More Potato Recipes

    If you liked these roasted potatoes, you might also enjoy our other potato favorites:

    • Vegan potato salad: fresh, herby, and creamy, this potato salad is a summer recipe favorite and picnic-friendly!
    • Potato gnocchi: just 2 ingredients and a fork are required, the gnocchi is perfect with a rich tempeh sauce
    • Roasted artichokes and potatoes: one of our favorite artichoke recipes, perfectly paired with crispy potatoes
    • Chickpea stew with sweet potatoes: an easy dinner favorite that works well with cauliflower rice and a dollop of vegan yogurt
    • Mini pizzas with potato topping: fun, crispy and perfect for game nights! Top with your favorite veggies and Italian herbs

    Dinner Ideas

    Did you know that we develop our recipes to go together for a complete dinner meal plan? Serve these oven-roasted potatoes as a side dish with:

    Tomato bruschetta with tomato and avocado

    tomato bruschetta

    Baked tofu with lemon and olives

    baked tofu

    For many more side dishes ideas, check out our sides category page.

    Recipe

    roasted potatoes with rosemary and breadcrumbs

    Roasted Potatoes

    Author: Nico
    Roasted potatoes with rosemary and breadcrumbs are an easy recipe for an original, finger-licking side dish. They're tasty, crispy on the outside, soft on the inside, and seasoned olive oil, rosemary, and garlic. The toasted breading is so delicious you'll be scraping it off your baking sheet.
    Print Recipe Pin Recipe Share Recipe
    5 from 2 votes
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Side dish
    Cuisine Italian
    Servings 6 people
    Calories 254 kcal

    Ingredients
     
     

    • 35 ounces potatoes
    • 1 cup bread crumbs
    • 5 sprigs rosemary
    • 2 tablespoons olive oil extra virgin
    • 1 teaspoon salt
    • ⅓ teaspoon black pepper
    • 2 cloves garlic

    Instructions
     

    • In a bowl, add the breadcrumbs, salt, pepper, finely chopped rosemary (or other herbs) and olive oil.
      Stir with a spoon until all the ingredients are well mixed and the bread has absorbed the oil.
      breadcrumbs mix
    • Preheat the oven to 360F, then peel the potatoes and place them in a bowl with cold water.
      This prevents them from turning brown. Then cut the potatoes into wedges and put them back in the bowl with the water.
      Cutting the potato wedges
    • Toss the potato wedges through the bowl with the breadcrumb topping. They can be wet, so the breadcrumbs will stick better to the potatoes.
      mixing the wedges with the breadcrumbs
    • Stir and toss, then transfer the potato wedges, one by one, to a baking sheet lined with baking paper or lightly oiled.
      Adding the wedges to a baking tray
    • Add two or three crushed garlic cloves and a drizzle of olive oil (optional), then bake for about 45 minutes, until golden and crispy on the outside and soft on the inside.
      It may take a few minutes longer or shorter, depending mostly on how thick your wedges are.
      roasted potatoes with rosemary and breadcrumbs

    Nutritional Values

    Nutrition Facts
    Roasted Potatoes
    Amount Per Serving
    Calories 254 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Potassium 747mg21%
    Carbohydrates 44g15%
    Dietary Fiber 5g21%
    Sugar 3g3%
    Protein 6g12%
    Vitamin A 7IU0%
    Vitamin B6 1mg50%
    Vitamin C 33mg40%
    Vitamin E 1mg7%
    Vitamin K 8µg8%
    Calcium 60mg6%
    Folate 48µg12%
    Iron 2mg11%
    Manganese 1mg50%
    Magnesium 48mg12%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this recipe, you might also like:

    • Oven roasted broccoli with chili and lemon
    • Vegan mushroom pasta
    • Zucchini pie, no egg no tofu
    « Vegan Zucchini Pie
    Tempeh Bolognese »

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