These crispy garlic and rosemary roasted potatoes are a simple, budget-friendly side dish that’s fancy enough to elevate your holiday table.
This recipe for rosemary potatoes is a family favorite. Crispy baked potatoes with a fluffy center are one of the best ways to enjoy them. Drizzled with olive oil and seasoned with garlic, salt, and fresh rosemary, they always come out perfect.
I serve these potatoes for breakfast, lunch, or dinner and often double or triple the recipe to have extras in the fridge for quick breakfasts throughout the week.
Why you will love this recipe?
- Pantry staples like garlic, rosemary, and olive oil create a simple budget-friendly dish but fancy enough for special occasions or holiday gatherings.
- Oven roasting gives these potatoes a crisp exterior and a fluffy center with almost no skill or effort required, the perfect side dish for both new and experienced cooks.
- Made with wholesome ingredients, roasted rosemary potatoes are a nourishing addition to any meal and truly belong in the longevity recipe category.
Tips to make the rosemary garlic potatoes perfectly crispy
- I always toss the potatoes in a bowl with oil using my hands instead of drizzling it on the baking sheet. It takes just a few extra seconds but ensures every piece is perfectly crispy and flavorful.
- Young potatoes cook faster and have a wonderfully creamy interior, so use young potatoes if possible
- Place the roasting pan in the oven while it preheats. This way, the potatoes hit a hot surface, preventing sticking and helping them crisp up beautifully.
- Do not crowd the potatoes on the baking sheet. If necessary, divide them between two baking sheets.
Ingredients
best potatoes for roasting
The best potatoes for roasting include Yukon Gold and Russets potatoes that create a fluffy interior and crispy exterior. Red potatoes offer a smooth, creamy inside while Fingerling potatoes have a rich, nutty flavor. I like to use new tender and creamy baby potatoes; however, every variety results in perfectly roasted potatoes.
For a rustic feel, you can leave the skin on, especially with varieties like Yukon Gold potatoes, Russets, or new potatoes. I like to Cut the potatoes into bite-sized pieces or wedges to ensure they cook evenly, but you can also halve them if you’re using smaller potatoes like baby or fingerling varieties.
Rosemary
Rosemary is one of my favorite herbs, that is scented and packed with medicinal benefits. No, I wonder I use it very often. Whether to brew it into a tea or infuse it with oil.
You can use either fresh or dried rosemary for this recipe. Fresh rosemary will offer a more vibrant flavor, while dried rosemary provides a more concentrated taste. Both work beautifully in roasted potatoes.
Garlic
while you can make this recipe without garlic, I prefer the garlicky kick that adds a rich, savory flavor to roasted potatoes. You can use fresh garlic cloves for a more aromatic taste, or garlic powder for a milder. Alternatively, you can use garlic confit or garlic-infused olive oil.
olive oil
While extra virgin olive oil is always a great choice, it’s not necessary for roasting potatoes. Regular olive oil works just fine for achieving a crispy texture. However, you can use rosemary-infused olive oil for an extra flavor
how to roast potatoes with rosemary and garlic
First step: preparing potatoes for roasting
Preheat the oven to 400°F (200°C). Wash your potatoes, then cut them into quarters, halves, or leave them whole if you’re using baby potatoes. Keep the peel on. Drain the potatoes.
Second step: Seasoning the Potatoes
In a large bowl, combine olive oil (or garlic or rosemary-infused olive oil), fresh or dried rosemary, minced garlic (or garlic powder), salt, and pepper. Use your hands to coat the potatoes evenly.
Third step: Roast the Potatoes
Transfer the potatoes on a baking sheet lined with parchment paper, spreading them in a single laye . Roast for 30-40 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside and soft on the inside.
Garnish with fresh rosemary and serve hot.
How to store garlic and rosemary potatoes?
These roasted rosemary garlic potatoes are easy to store that is why I make two three batches in advance. Store them in a covered container in the fridge for up to three days. Allow them to cool completely before storing.
how to serve garlic rosemary roasted potatoes
- As a side dish: Like roasted brussel sprouts , roasted potatoes pair perfectly with roasted meats, grilled vegetables, or salads for a flavorful accompaniment to any main course.
- With dips: Serve with a side of garlic aioli or sour cream dip.
- Garnish: Top with fresh rosemary, grated Parmesan, or a squeeze of lemon juice for added freshness.
- Breakfast option: Serve them alongside eggs or in a breakfast bowl with avocado and greens for a hearty start to the day.
other side dish recipes
Crispy Garlic Rosemary Roasted Potatoes
Equipment
- NutriChef Nonstick Cookie Sheet Baking Pan | 2pc Large and Medium Metal Oven Baking Tray – Professional Quality Kitchen Cooking Non-Stick Bake Trays w/ Rimmed Borders, Guaranteed NOT to Wrap
Ingredients
- 8 pieces potatoes about medium size, (4 cups chopped bite size)
- 6 cloves garlic minced
- 2 tablespoons olive oil
- 2 sprigs rosemary 1 tablespoon minced
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Wash your potatoes, then cut them into quarters, halves, or leave them whole if you’re using baby potatoes. Keep the peel on. Drain the potatoes.
- In a large bowl, combine olive oil (or garlic or rosemary-infused olive oil), fresh or dried rosemary, minced garlic (or garlic powder), salt, and pepper. Use your hands to coat the potatoes evenly.
- Transfer the potatoes on a baking sheet lined with parchment paper, spreading them in a single laye . Roast for 30-40 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside and soft on the inside.
- Garnish with fresh rosemary and serve hot.
