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Oven Roasted Rosemary Potatoes with Blueberry Balsamic Dipping Sauce, Vegan sauce, vegan sides, oven roasted potatoes, roasted potatoes, rosemary potatoes, blueberry sauce, plant based side, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, dairy, dinner, lunch, healthy recipe, vegan potatoes

Oven Roasted Rosemary Potatoes

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 Servings 1x
  • Category: Side


Step up your game with something different and delicious! These tasty Oven Roasted Rosemary Potatoes and yummy Blueberry Balsamic Dipping Sauce are just the ticket.  Perfectly crispy oven roasted potatoes with just the right amount of rosemary are paired with a gorgeous blueberry balsamic dipping sauce that is out of this world flavorful; a fabulous Whole Food Plant Based recipe. Vegan, Oil free, refined sugar free, gluten free, no processed ingredients.


  • 4 pounds Russet Potatoes *
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon sweet paprika
  • 2 teaspoons Italian Herb Seasoning *
  • 1 teaspoon dried crushed rosemary *
  • 1 ½ teaspoons sea salt (+/-) *
  • ¼ teaspoon black pepper (+/-) *


  1. Preheat the oven to 425 F.
  2. Line a 14 x 20 baking sheet with parchment paper and set aside. If making shoestring potato fries, you will need 2 – 14 x 20 baking sheets.
  3. In a small bowl, add all the seasonings, garlic powder, onion powder, sweet paprika, Italian herb seasoning, crushed rosemary, sea salt and pepper.Mix well to combine and set aside.
  4. Wash, peel, and cut the potatoes into one-inch cubes and place into a large bowl if cubing the potatoes. – OR –Wash, scrub (leave peels on) and cut the potatoes into long, thin shoestring potatoes and place into two large bowls. Note: You are using 2 bowls for shoestring potatoes to ensure even coating of the seasoning mixture.
  5. Sprinkle the dry herb seasoning mix over the potatoes and mix well by hand to coat the potatoes.
  6. Place the seasoned potatoes onto the parchment paper lined 14 x 20 baking sheet and spread them out in a single layer so they have room to breathe while they bake. This ensures a crispy potato fry. If making shoestring potato fries, dump onto 2 – parchment lined 14 x 20 baking sheets and spread them out as much as possible.
  7. Place the baking sheet on the center rack of a 425 F preheated oven and bake for 25 minutes or until tender.
  8. Switch the oven from bake to broil, and place the baking sheet back in the oven on the top rack and broil for 5 minutes or until nicely golden brown. (If making shoestring potato fries, keep one baking sheet on bottom oven rack while broiling the other baking sheet on the top rack. When the shoestring potato fries on the top rack are golden brown, then remove them from the oven.  Move the bottom baking sheet to the top rack under the broiler and broil until golden brown.)
  9. When potatoes are golden brown, remove and sprinkle with a tiny bit of extra sea salt while hot.
  10. Serve with Blueberry Balsamic Dipping Sauce (scroll down to the next recipe card) or our WFPB Healthy Ketchup or your favorite ketchup, enjoy!


*TIPS for success:

The key is to leave some space around each fry on the baking sheet. The ensures the fries crisp up instead of steaming.  If they are too close together, they steam and don’t get super crispy.  We used two baking sheets to ensure they were good and crisp.  You can see from the photos they were super crispy.  Some of the photos show them all stacked up on a baking sheet, this was for food styling photos ONLY.

Make sure the oven is fully preheated to 425 F.  This ensures that the fries are hit with immediate heat. If placing fries in the oven before the oven if fully heated, you could end up with soggy fries.

Really mix the potatoes with the seasoning mixture until they are fully coated, then place them onto the parchment paper.  Don’t dump the bowl onto the parchment paper.  You could end up with some seasoning mix on the parchment paper that will burn in the oven.  Some seasoning is going to fall off, that is OK, we just want to avoid too much.

Don’t forget that little extra tiny bit of sea salt to sprinkle over the fries with as soon as they come out of the oven piping hot.  That little bit of sea salt on the hot fries totally transforms them.

All fries tend to lose their crispness when they cool off.  If you have left-overs and you want crispy fries, you can place them back in the oven in a 450 F oven for a few minutes to crisp them up.

Notes Continued:

*Potatoes:  The recipes provides instruction on how to make the potatoes into potato cubes or shoestring cut potato fries.  If making oven baked potato cubes, start with uncooked, peeled potatoes, cut into 1-inch cubes  – OR –  if making shoestring cut potato fries, start with uncooked, unpeeled potatoes, cut into long, thin shoestring potato fries.

*Shoe-string cut potatoes:  We used an OXO Mandoline to cut our potatoes into shoe strings.  However, you can hand cut them yourselves if you don’t have a mandoline.  Just cut the potatoes into thin slices and then stack up some slices and cut them into shoe strings.  We have cut our shoe strings both ways.  Obviously the mandoline really speeds up the process significantly, but it can be done.  If hand cutting the potatoes, you may wish to place the finished ones in a bowl of cold water until you are finished cutting them. When finished, remove from the water and pat them with a paper towel or tea towel to remove the excess water.

*Dried Crushed Rosemary and Italian Herb Seasoning:  The dried crushed rosemary and Italian Herb Seasoning are optional.  If you are looking for just some great straight-up shoestring potato fries, just leave those seasonings out.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving: 6 

*Storage: Refrigerate for up to 7 days.