Garlic Rosemary Roasted Potatoes

Why You’ll Love This Recipe

You’re going to love how easy these roasted potatoes are to make with just 5 ingredients. Simply toss them with olive oil, garlic, and rosemary, then roast them until they’re extra crispy and flavorful.

I’m a big potato person, so these Garlic Rosemary Roasted Potatoes are a staple in my house. I literally make them all the time, and we rarely have leftovers.

Once I pull them out of the oven, you’ll find me eating them right off the baking sheet. They’re so good and loaded with so much flavor.

They’re a delicious vegetable side dish for an easy weeknight dinner or holiday meal. Want to jazz them up? Serve them with some grated parmesan and a squeeze of fresh lemon juice.

Do you want more potato recipes? Try these Fluffy Mashed Potatoes or this sheet pan Green Beans with Potatoes and Sausage.

For a potato appetizer try these Loaded Baked Potato Bites!

Ingredients

• Potatoes: Baby yellow or red potatoes are the best potatoes for roasting. You could use Yukon Gold potatoes cut into bite-sized chunks. I don’t recommend russet potatoes for baking since they have a high starch content and will have a dry texture.
• Fresh Garlic:  What pairs better with roasted potatoes than garlic? You need 3 cloves garlic, minced, for all that flavor. You could substitute for garlic powder if you prefer.
• Rosemary:  Use fresh rosemary – you need one or two sprigs, chopped. I like fresh rosemary because it has that bright, evergreen, citrusy flavor.
• Olive Oil:  Extra virgin olive oil for drizzling over the potatoes before baking to help them crisp up.
• Sea Salt:  Season with sea salt to taste.

*The full ingredient list with amounts is in the recipe card below.

How to Make Rosemary Garlic Roasted Potatoes

You can have these potatoes ready for the oven with less than 10 minutes of prep time.

1. Preheat the oven to 425°F. Spray a large baking sheet with olive oil.
2. Half or quarter the potatoes, depending on the size. You need them to be about 1 inch.
3. Spread the potatoes in a single layer on the prepared baking sheet. Drizzle with the olive oil. Add the garlic, rosemary, and sea salt. Gently toss to combine.
4. Bake for 35-45 minutes, flipping halfway, until golden and crispy. Serve warm and enjoy!

Variations

• Make them lemony. Serve roasted potatoes with a light squeeze of lemon juice to brighten the flavor.
• Add some cheese. Top them with some freshly grated parmesan cheese after baking.
• Give it a kick. Want a little spice? Season them with a dash of cayenne or crushed red pepper.
• Add more seasoning. For even more flavor, add a dash of paprika and onion powder.
• Top with sour cream. Serve with a dollop of your favorite sour cream.
• Garnish with fresh herbs. Sprinkle some chopped fresh herbs over the potatoes after baking. Thyme, oregano, parsley, or mint are all excellent options.

How to Serve Rosemary Garlic Potatoes

Garlic Roasted Potatoes with Rosemary are an easy weeknight dinner, but also perfect for a holiday meal. Serve them as a side dish with your favorite protein and a simple salad. They’re great with a Sunday roast, Thanksgiving turkey, or Christmas dinner.

They’re also an excellent addition to breakfast or brunch. Make a batch when meal prepping, and reheat them in the morning to serve with your eggs or in a breakfast bowl.

Pair them with Turkey Meatloaf Muffins or Baked Cornflake Chicken Tenders.

Make Ahead and Storage

To Store: Refrigerate in an airtight container for up to 3 days. 

To Reheat: Preheat the oven or toaster oven to 400°F. Lightly spray a baking sheet with oil. Place already cooked potatoes on the sheet. Bake for about 8-10 minutes or until crispy and warm. If you’re using an air fryer for reheating, use the same temperature for about half the time.

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