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Simple Rosemary Breakfast Potatoes
May 8, 2026
Diced redskins tossed with olive oil, seasoned salt, and fresh rosemary, then roasted until crisp outside and tender inside—about 25 minutes and six servings.
We love this style of potato with CSA eggs: the original write-up, equipment notes, and comment thread live on Simply Scratch (Laurie McNamara). If you change the salt blend or herbs, note it on your printout so you can repeat it next time.
Simple Rosemary Breakfast Potatoes
Crispy roasted breakfast potatoes with rosemary—few ingredients and one sheet pan. Recipe from Laurie McNamara at Simply Scratch; we keep a farm-friendly card here with a link to the full post for tips and variations.
Prep: 5MCook: 20MServes: 6
Ingredients
- 1½ lb redskin potatoes, scrubbed, dried, and diced into ¾- to 1-inch cubes
- 2 tsp extra-light olive oil (or other neutral oil)
- 2 tsp all-purpose seasoned salt (homemade or store-bought such as Lawry’s-style)
- 2 tsp fresh rosemary, finely minced
- ½ tsp coarsely ground black pepper
Method
- Preheat the oven to 400°F (200°C). Use a large rimmed metal baking sheet.
- Spread the potatoes on the sheet. Drizzle with oil, then add seasoned salt, rosemary, and pepper. Toss until evenly coated and arrange in a single layer.
- Roast on the bottom rack for 10 minutes, rotating the pan halfway through.
- Move the sheet to the middle rack and roast 10–15 minutes more, until fork-tender.
- Let the potatoes rest a few minutes on the sheet before serving so the crisp bottoms release cleanly—then serve with eggs, quiche, or brunch.