Roasted potatoes tossed with rosemary is a classic combination that everyone seems to love, and here we’re adding a Serious Foodie twist. There  are two keys to making this recipe work:  (1) roasting the potatoes until they’ve turned golden and crispy on the outside; (2) using the Serious Foodie West African Paradise rub as a seasoning instead of salt and pepper. The main ingredient in this spice rub is called Grains of Paradise, which has hints of lemon and fennel – which goes perfectly with the potatoes and rosemary.

In our test kitchen, we have a hard time getting these potatoes to the table without eating half the batch straight off the baking sheet.

Roasted Rosemary Potatoes with West African Seasoning

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people


  • 1.5 pounds small red or yellow potatoes A mixture of each is quite nice
  • 1/8 cup Extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 2 tablespoons Serious Foodie West African Rub
  • 2 tablespoons fresh rosemary


  • Preheat oven to 400 degrees F. Cut the potatoes in quarters and place in a bowl with the olive oil, salt, and rosemary. Toss the potatoes until well coated
  • Place the potatoes on a baking sheet and spread out into 1 layer. Roast in the oven for about 1 hour, flipping at least twice during cooking to ensure even browning, until the potatoes are browned and crispy.
  • Season with the Serious Foodie West African Paradise rub and extra salt (if desired) immediately. Add a drizzle of extra virgin olive oil, if you like.

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