Garlic Rosemary Roasted Potatoes

Name: Garlic Rosemary Roasted Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 pounds baby red or yellow potatoes; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped; sea salt, to taste

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These Garlic Rosemary Roasted Potatoes are crispy on the outside, creamy on the inside, and baked to perfection.

Why You'll Love This Recipe

These roasted potatoes are a great vegetable side dish to just about any meal and are super easy to make. Simply toss them with olive oil, garlic, and rosemary, then bake until they're extra crispy and flavorful.

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

Ingredients

Potatoes: Baby red or yellow potatoes, washed and patted dry. You could also use Yukon Gold potatoes for this recipe, but baby potatoes will be the most crispy on the outside and creamy on the inside.
Garlic: With a side dish called Garlic Rosemary Roasted Potatoes- you definitely need some garlic! You'll need 3 cloves of minced garlic for all that flavor.
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: To drizzle over the potatoes before baking so they don't dry out, and to help them crisp up.
Sea Salt: Season with sea salt to taste.

Garlic Rosemary Roasted Potatoes in a white serving bowl with a spoon.

Step-By-Step Instructions

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

Variations

Serve with a light squeeze of lemon juice- lemon and rosemary go really well together. The lemon juice will brighten up these potatoes, especially if you are serving with chicken or fish.
Top with some freshly grated parmesan cheese after baking.
Serve with a dollop of sour cream.
Sprinkle your favorite fresh herbs over the potatoes once they are baked.

Serving Suggestions

These Garlic Rosemary Roasted Potatoes are definitely best served right away. Their delicious served with steak, chicken, eggs, or fish.

To store, refrigerate in an airtight container for up to 3 days. To reheat them, 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 warm and crispy on the outside.

Frequently Asked Questions (FAQ's)

When are potatoes in season?

Potatoes are in season during the cooler months. They are at their peak in late fall, winter, and early spring.

Can I use dried rosemary in place of fresh rosemary?

If a recipe calls for fresh rosemary, it is best to use fresh. However, if all you have on hand is dried, you can substitute for the dried rosemary. Use half the amount the recipe calls for, since the flavor in dried rosemary is much more concentrated than fresh.

More Potato Recipes

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