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Roasted Potatoes with Bay Leaves

A slight twist on classic roasted potatoes, these tasty roasted potatoes with bay leaves are about to become your new favorite!

Perfect with the best meatloaf recipe or alongside this easy slow cooker salisbury steak recipe, you’ll make these potatoes again and again.

Toaster Oven Rosemary Potatoes Pic

If you’re a "meat and potatoes" person, these roasted potatoes are for you!

If you love making a big, hearty Sunday dinner, these roasted potatoes are also for you!

The prep is fairly simple so you can pop the potatoes in the oven and let them roast while you’re fixing other dishes.

To Make Roasted Potatoes with Bay Leaves You Will Need:

  • Potatoes – While most varieties of potatoes could be used here, red and yellow potato varieties roast particularly well.
  • Olive oil – The potatoes are tossed and coated with olive oil and herbs for the perfect slightly crispy texture.
  • Bay leaves – Fresh bay leaves are finely chopped and tossed with the potatoes for the best flavor.
  • Italian herbs – The addition of dried Italian herbs is optional, but adds to the herbaceous flavor of these potatoes.
  • Salt and pepper – Seasoning everything with sea salt and black pepper lends itself to the tastiest roasted potatoes. 
Toaster Oven Rosemary Potatoes Image

How to Make Roasted Potatoes with Bay Leaves

  1. Begin by cleaning potatoes and rinsing them well.
  2. If you’d like to peel your potatoes, do so and then rinse again. (For slightly crispy potatoes you’ll want to leave the skins on, as noted in the recipe below.)
  3. Chop and quarter potates into roughly 1 to 1-1/2" chunks.
  4. Add chopped potatoes to a mixing bowl and drizzle with olive oil.
  5. Finely chop fresh bay leaves. Add to the mixing bowl with the potatoes, then add the dried Italian herbs..
  6. Season with salt and pepper, then toss to coat well.
  7. Spread potatoes out over a baking sheet (line with parchment paper for easy clean up) and roast until tender.
  8. Turn on the broiler and continue to roast for just a few minutes, until the edges are lightly crispy.
File 2 - Toaster Oven Rosemary Potatoes

How to Serve Roasted Potatoes

In addition to alongside meatloaf or salisbury steak, these roasted potatoes make a great addition to any of your favorite dinner staples.

For instance, try them with this lemon basil salmon.

Feeling fancy? Pile up a scoop of potatoes alongside this crown roast of lamb

This Dutch oven chicken recipe is perfect for for any night of the week.

If you’re a pot roast fan, try out this Italian pot roast to pair with these roasted potatoes! The flavors are so good together.

Toaster Oven Rosemary Potatoes Photo

How to Store Leftover Roasted Potatoes

You can store leftover roasted potatoes in the fridge in an air tight container for up to three to four days.

They’re tastiest when used up in just a day or two!

Reheat them in a skillet with a bit of olive oil, or pop them in the oven.

They’re also delicious when you use the leftovers to make country fried potatoes.

Toaster Oven Rosemary Potatoes Pic

Roasted Potatoes with Bay Leaves

Cyd Converse
Roasted potatoes made with bay leaves are a flavorful twist on the usual recipe. You will love their herbaceous flavor!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 756.5 kcal


  • 8 Potato
  • 0.5 Olive Oil
  • 20 Bay Leaf
  • 1 Sea Salt
  • 2 Dried Italian Herbs
  • 1.5 Black Pepper


  • Preheat your oven to 350°F.
  • Clean potatoes and rinse them well, then pat them to dry. For slightly crispy potatoes, do not peel them.
  • Chop and quarter potates into roughly 1 to 1-1/2" chunks.
  • Drizzle the potatoes with olive oil and toss to coat well.
  • Finely chop fresh bay leaves. Add to the mixing bowl with the potatoes, then add the dried Italian herbs.
  • Season with the sea salt and black pepper, then toss again to coat.
  • Spread potatoes in a single layer out over a baking sheet.
  • Roast the potatoes for 45 to 55 minutes until they are tender.
  • Preheat boiler. Broil for an additional 3 to 4 minutes until edges are slightly crispy, watching to make sure they don’t burn.


Calories: 756.5kcalCarbohydrates: 114.38gProtein: 12gFat: 27gSaturated Fat: 3.63gSodium: 44.88mgFiber: 16gSugar: 8g
Keyword Easy, Potatoes, Roasted, Side Dishes
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