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Roasted Rosemary Potato Salad

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Roasted Rosemary Potato Salad is a twist on standard Rosemary Potatoes. Oven baked with Rosemary and then dressed with a lemony dressing that takes them over the top.

roasted rosemary potato salad

Summer is just around the corner. Bring on the salads. Especially potato style or anything with the slightest bit of lemon flavor. This one has both so you know it’s a favorite. Now summer is not my favorite season as seasons go. The heat can be a bit overwhelming in my area. But we make due and good food helps. So does the idea of seasonally eating. Especially when I get to incorporate all the fresh herbs the season has to offer.

Currently, the rosemary is going crazy with its deep green stalks bursting out from their pots. I try to use it whenever I can in my kitchen. The earthy flavor of rosemary is lovely and versatile. In fact, across the board, it is one herb that can be used in sweet and savory dishes alike. For me, making it one of the most versatile herbs we can grow. These Rosemary Butter Cookies and Rosemary Pork Chops with Pan Gravy are great examples of this. Both are equally delicious and fun to make.

However, today we are on this delicious warm potato salad that is a complete spin on standard roasted rosemary potatoes. Which came about on a whim. Bored with my standard rosemary potato side. These are lemony, crisp potatoes with a rosemary essence throughout. It certainly satisfying and a dish that is eaten almost instantly.

What I Love About Roasted Rosemary Potato Salad

The textures and warmth of this potato salad are quite different than a typical American potato salad. When we think of a potato salad we often are looking for that cold salad only served straight from the fridge. The variation of this Roasted Rosemary Potato Salad is one to serve warm or at least at room temperature.

Straight after the dressing is best. A strange idea if you are one to make potato salad the usual way most often. And believe me, I love a typical chilled potato salad like anyone else. Like this Fresh Dill Potato Salad. One that also uses fresh herbs and is best when served cold. But there is something quite delicious about crispy potatoes infused with rosemary then being incorporated into a lemony dressing. That has me tasting it all the way to the table.

What You Will Need to Make Roasted Rosemary Potato Salad

8 cups of diced potatoes ( I used Russet but you can use any kind you like)

1/2 cup full fat mayo

1 lemon

3 cloves of garlic

2 tbsp fresh rosemary

1/4 cup olive oil

sea salt

cracked black pepper

Directions

Heat oven to 425°F. Peel and dice the potatoes into bite-sized pieces. You can opt to peel the skin or not. This potato salad is more on the rustic side, so leaving them on is just fine.

roasted potatoes in a bowl of lemon dressing

Chop both the rosemary and the garlic finely. Place the potatoes into a large bowl. Then pour olive oil, rosemary, garlic, salt, and pepper.

Mix the entire contents to make sure everything is coated. Bake in the oven for approximately 35-40 minutes or until the potatoes are crisp.

While the potatoes cook, whisk together the lemon juice, black pepper, mayo, and the zest from the whole lemon.

lemon dressing for roasted rosemary potato salad

Once the potatoes are cooked to a golden crisp. Pour the dressing on and mix until entirely cooperated.

roasted rosemary potato salad on a platter

Serve warm or room temperature on a platter.

Cooking Notes For Roasted Rosemary Potato Salad

  • Be sure to cook potatoes until crispy before removing them from the oven.
  • Roasted Rosemary Potato Salad is best when served warm or at room temperature immediately after dressing.
  • Do not refrigerate salad prior to serving as the potatoes will lose their crispiness and become more on the chewy side.
  • Make the dressing ahead of time to sit and allow the flavors to develop.

FAQ For Roasted Rosemary Potato Salad

Can I use dried rosemary as opposed to fresh?

You can use dried as opposed to fresh. Remember that when you use a dried herb, they tend to be much stronger than using fresh so adjust the rosemary accordingly.

Can this recipe be made ahead of time?

I would not suggest making this ahead of time and refrigerating before eating. This will cause the potatoes to lose their crispiness and become more on the chewy side. This potato salad is more of a make-and-eat immediately type salad to be fully enjoyed. As you would regular roasted rosemary potatoes.

Can I use aioli as opposed to mayo?

The two differences here are one sauce is garlic emulsified olive oil while the other is egg yolks and oil. Two different types of sauces. Yet they can be subbed out. I will suggest adding an egg yolk or two to your aioli to make it more creamy but of course, this is totally up to you. You can also opt to use the garlic portion of this recipe for your aioli as opposed to using it during the roasting of the potatoes. This way you do not overpower the dish with garlic. Allowing the lemon and rosemary to be the primary flavoring for this dish.

Serving Suggestions For Roasted Rosemary Potato Salad

  • Serve alongside any meat dish of your choice. This Roasted Rosemary Potato Salad pairs especially well with this Grilled Spatchcock Chicken recipe as well as this Sirloin Steak with Herb Butter recipe.
  • Tastes great alongside a green salad or a fruit dish when choosing side dishes to serve with it.

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Roasted Rosemary Potato Salad

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Roasted Rosemary Potato Salad

Roasted Rosemary Potato Salad

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

a roasted potato salad with herbs and a lemon dressing

Ingredients

  • 8 cups of potatoes
  • 1/2 cup mayo
  • 1 lemon
  • sea salt
  • cracked black pepper
  • 3 garlic cloves
  • 1/4 cup olive oil
  • 2 sprigs of rosemary chopped finely

Instructions

  1. Heat oven to 425°F
  2. Peel and dice the potatoes into bite-sized pieces.
  3. Lay them onto a baking sheet and drizzle generously with the olive oil.
  4. Chop both the rosemary and garlic finely and sprinkle it over the potatoes.
  5. Sprinkle with a bit of salt and pepper.
  6. Mix the entire contents of the tray to make sure everything is coated.
  7. Bake in the oven for approximately 35-40 minutes or until the potatoes are crisp.
  8. While the potatoes cook, whisk together the lemon juice, black pepper, mayo, and the zest from the whole lemon.
  9. Once the potatoes are cooked to a golden crisp.
  10. Pour the dressing on and mix until entirely cooperated.
  11. Serve warm or room temperature on a platter.

Notes

You may need a baking sheet

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 6mgSodium: 177mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 5g

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