The moment I first made Ruth’s Chris Rosemary Butter Roasted Potatoes in my own kitchen, I was enveloped in an aroma that felt like a warm hug from a fancy restaurant. The scent of nutty, melted butter sizzling with fresh rosemary and garlic mingled with the earthy promise of roasting potatoes. I remember the satisfying sizzle as I poured the potatoes onto the hot baking sheet and the eager anticipation as they turned a deep, golden brown. That first bite—a crispy, buttery crust giving way to a fluffy, steamy interior, all perfumed with woodsy rosemary—was pure, simple perfection. These potatoes weren’t just a side dish; they were a revelation in how a few humble ingredients could create something so irresistibly delicious.
Why You’ll Love This Recipe
You are going to love this recipe because it delivers maximum flavor and texture with minimal, simple ingredients and effort. It captures the essence of a high-end steakhouse side dish using a technique that’s nearly foolproof. From my experience, these potatoes are incredibly versatile—they’re elegant enough for a holiday feast, yet easy enough for a weeknight dinner alongside a simple roast chicken. The combination of butter for rich flavor and olive oil for a higher smoke point creates the perfect crispy exterior, while the fresh rosemary infuses every bite with a fragrant, savory note that feels both rustic and refined. They are the ultimate crowd-pleaser.
Ingredients
- 1 ½ lbs baby potatoes or Yukon Gold potatoes, halved (or quartered if large)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon kosher salt, plus more for finishing
- ½ teaspoon freshly ground black pepper
- Optional garnish: Flaky sea salt, extra chopped rosemary
Let’s talk ingredients, as the quality and freshness here make a world of difference. First, the potatoes: I highly recommend using baby Yukon Gold potatoes if you can find them. Their thin skins don’t need peeling, they’re naturally buttery and creamy inside, and they roast to absolute perfection. If using larger Yukon Golds, cut them into 1 to 1 ½-inch chunks for even cooking. The fresh rosemary is absolutely non-negotiable. Dried rosemary is tough and piney; fresh rosemary provides a fragrant, aromatic flavor that truly defines this dish. Please use real, unsalted butter for that rich, round flavor. And don’t be shy with the salt—potatoes need it to shine. A final sprinkle of flaky sea salt after roasting makes all the flavors pop.(See the next page below to continue…)