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Chelsea Market Rosemary Roasted Potatoes

Chelsea Market Roasted Rosemary Potatoes. Roasted Yukon Gold Potatoes with fresh parsley and rosemary in a dark brown wooden bowl

These super-crispy roasted potatoes are one of the most popular sides at Chelsea Market, and they certainly qualify as a Big Mozz Classic. They have a crackly golden-brown crush on the outside, with a fluffy, perfect interior, and are bursting with aromatic flavors from lots of fresh garlic and rosemary. We’ve added some extra St. Paddy’s green, in the form of a handful of fresh parsley. Garnish with a four-leafed clover if you can find one. These rosemary roasted potatoes are even better than finding a pot of gold at the end of the rainbow. 


  • 3 lbs yukon potatoes – peeled, cut, and quartered
  • ¼ cup chopped rosemary
  • 3 cloves chopped garlic
  • ¼ cup EVOO
  • Salt 
  • Pepper
  • Fresh parsley, minced
  • ⅔ tsp baking soda
  • Lemon juice, for garnish
  • Grated Pecorino Romano Cheese, for garnish


  1. Preheat a baking sheet in a 450℉ oven
  2. In a large pot boil 2 liters of water on high heat. Once the water is boiling add cubed potatoes, salt, baking soda and stir. Reduce to a simmer and cook potatoes for 8-10 minutes or until a fork meets a slight resistance when inserted into the potato.
  3. While the potatoes are cooking: combine EVOO, garlic, rosemary, and black pepper in a small sauce pan on medium heat.  Cook for about 3 minutes or until the garlic is lightly toasted. Immediately strain the oil through a fine mesh sieve into a mixing bowl.  Set aside the garlic and rosemary for later.  
  4. Drain the potatoes when they are fork-tender, and let them sit for about a minute to allow the excess moisture to evaporate. Transfer potatoes to the mixing bowl with oil.  Roughly stir and toss until a mashed potato slurry coats the bottom of the bowl. Add extra salt and pepper to taste. 
  5. Transfer the potatoes to the pre-heated baking sheet and spread them out evenly. Cook for 20 minutes and then flip with a thin spatula.  Bake for an additional 20 minutes or until GBD (golden, brown, and delicious.)
  6. Transfer the roasted potatoes into a large bowl and toss with garlic & rosemary, parsley, and pecorino. Garnish with fresh rosemary and a lemon wedge, and serve immediately.

Do-ahead note: freeze your potato mixture after Step 4 and bake at 425F straight from frozen.  

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