Low Sodium Rosemary Roasted Potatoes Recipe
This low sodium rosemary roasted potatoes recipe makes perfectly crispy and tender potatoes that are so flavorful, baked right in the oven! A great one-dish recipe that the whole family will love.
Start by slicing potatoes and tossing them with unsalted butter, olive oil, and dried rosemary. Bake them until crispy and serve hot. See our step-by-step photos and video below!
Want more low sodium potato recipes? Try our low sodium crispy smashed potatoes, our creamy low sodium potato soup, and our favorite low sodium Greek lemon potatoes.
If we had ONE recipe that we make the most on this site… this would be it! We have these potatoes at least once a week. At least! Sometimes twice, sometimes three times. And they are perfect and delicious every single time.
This recipe was featured a few months ago in our newsletter: The Low Sodium Scoop! This one was an exclusive recipe for our paid members on the Double Scoop – get an additional weekly low sodium recipe, just like this!
I first found a similar recipe in a book on foods they served on the Titanic, so we refer to these as “Titanic potatoes” (they were served in the First Class dining rooms FYI). I adapted the recipe to be low sodium, but all the wonderful crispy roasty flavor of the potatoes are there.
If you make one potato recipe from this site, let this be the one! These potatoes are truly the best.
Notes from Our Low Sodium Kitchen
- These low sodium roasted potatoes are light and crispy on the outside and tender and delicious in the middle.
- They are a great one dish recipe, and involve very little cleanup to make.
- While these potatoes do take a while to roast in the oven, they require very little hands-on prep time. The oven does most of the work.
- This low sodium potato recipe is super decadent and delicious, making it a great choice for entertaining or serving at a dinner party to guests.
- Cooks of any skill level can successfully make these roasted potatoes. Just follow along with our step-by-step photos or watch our video in the post below.
Ingredients You’ll Need
Be sure to visit the recipe card below to see the full ingredient amounts and directions!
The star of this recipe are potatoes! We usually use yellow potatoes for this, but you can use white potatoes or red potatoes too. I would not recommend using russet potatoes as they don’t hold up as well when baked this way.
This recipe uses both unsalted butter and olive oil to give the potatoes a great flavor!
We use dried rosemary for this recipe, but you could also use fresh rosemary too if desired.
Additions and Substitutions
You can add different herbs or spices instead of rosemary. Thyme or a French herbs de Provence blend would be great additions. Or toss the potatoes with fresh parsley after roasting.
Finishing the potatoes with a little bit of fresh lemon juice would add a wonderful acidity.
We’ve made this recipe with sweet potatoes and they turn out great! The sweet potatoes are a little softer and mushier than the regular potatoes, but the flavor is fantastic.
Step-By-Step Photos & Directions
Step 1: Preheat the oven to 450 degrees Fahrenheit. Dice your potatoes into small 1-inch pieces.
Step 2: In a large baking dish, add the unsalted butter and olive oil.
Step 3: Add the rosemary to the dish. Place the baking dish in the oven for 10 minutes until the butter melts and begins to saute the rosemary. Toss in the potatoes and mix well to combine, making sure all potatoes are coated.
Step 4: Place the baking dish back in the oven, and bake for 45-50 minutes, stirring/flipping the potatoes every 15 minutes or so.
Step 5: Cook until the potatoes are browned at the edges. Remove from the oven and serve hot, finishing them with black pepper.
Recipe FAQs
Our low sodium roasted potato recipe has XX mg sodium per serving as we use unsalted butter and no added salt to make the potatoes. If you enjoy Rosemary potatoes at the restaurant, please be sure to check with your server for the ingredients used… the nutritional and information and sodium content will vary from this recipe.
If you have leftover potatoes, store them in an airtight container and refrigerate for up to 3 days.
If you want to reheat your potatoes and make them as crispy as possible, the air fryer really works wonders! Reheat them in the air fryer or in a regular oven instead of the microwave for extra crisp leftovers.
Serving Suggestions
These low sodium potatoes are fantastic alongside almost any protein! We love serving them with low sodium honey sesame salmon, low sodium baked chicken breast (which cooks at the same time as the potatoes), or our low sodium pulled pork recipe.
Potatoes and protein are also great with a salad. We highly recommend our low sodium creamy cucumber salad, low sodium marinated tomato salad, or our low sodium kale salad… all of which give a nice flavor and texture contrast to these potatoes.
Expert Tips
- Using both the unsalted butter and the olive oil together make these potatoes extra good! You could use all unsalted butter or all olive oil. However, I highly recommend using a combination of the two for the best flavor.
- If your potatoes need more time to brown in the oven, give them an extra few minutes or finish them under a broiler for 2 to 4 minutes until lightly browned on top.
More Low Sodium Potato Recipes
- Low Sodium Taco Baked Potatoes
- Low Sodium Pot Roast Recipe with Potatoes & Vegetables
- The best Low Sodium Baked Potato
- Low Sodium Potatoes O’Brien Recipe
- Low Sodium Twice Baked Potatoes Recipe
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Low Sodium Rosemary Roasted Potatoes
Equipment
- Baking Dish
Ingredients
- 1.5 lbs yellow potatoes
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon dried rosemary
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 450 degrees Fahrenheit. Dice your potatoes into small 1-inch pieces.
- In a large baking dish, add the olive oil and butter.
- Add the rosemary to the butter and olive oil. Place the baking dish in the oven for 10 minutes until the butter melts and begins to saute the rosemary.
- Carefully remove the baking dish from the oven, and add in the diced potatoes and black pepper. Mix well to combine, making sure all potatoes are covered in the butter, oil, and rosemary mixture.
- Place the baking dish back in the oven, and bake for 45-50 minutes, stirring the potatoes every 15 minutes or so. Cook until the potatoes are browned at the edges. Remove from the oven and serve hot.
Notes
- Using both the unsalted butter and the olive oil together make these potatoes extra good! You could use all unsalted butter or all olive oil. However, I highly recommend using a combination of the two for the best flavor.
- If your potatoes need more time to brown in the oven, give them an extra few minutes or finish them under a broiler for 2 to 4 minutes until lightly browned on top.
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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