Easy Roasted Potatoes with Garlic and Rosemary
Learn how to make these perfectly crispy and flavorful roasted potatoes with just a handful of simple ingredients - potatoes, garlic, rosemary, and olive oil. So easy and delicious!
The Best, Super Easy Roasted Potatoes with Garlic and Rosemary
A Versatile, Quick, and Hassle-free Side Dish to Serve with Numerous Meals
Introducing my recipe for Easy Roasted Potatoes with Garlic and Rosemary! This versatile, easy, quick, and hassle-free side dish is delicious with numerous meals. I love that it is so simple to prepare. The potatoes roast up crispy on the outside and tender on the inside, infused with aromatic garlic and rosemary.
Whether served alongside roasted meats or enjoyed as a standalone dish, these roasted potatoes will surely be a hit for family weeknight dinners or your next gathering. The recipe is quick and hassle-free, with just a handful of ingredients and minimal prep time. Be sure to make a big batch because everyone will be coming back for seconds!
How to get this recipe:
You can access the Roasted Potatoes with Garlic and Rosemary digital recipe card on GfreeDeliciously.com. Once there, you can easily pin, favorite, print, or save the recipe and find the equipment, ingredients, and other resources used in making it.
Keep scrolling 👇 for a quick look at my kitchen notes and everything else needed to ensure your best success! 👩🍳
Of course, if you’re a paid pass subscriber, you can also download the PDF-formatted, 3-ring binder-ready recipe sheet to save or print, which is ready for you at the end of this post.
To get even more juicy details, read LFN #29, which has bonus information about this recipe…
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Wonderfully flavorful, crispy on the outside, and tender on the inside…
What’s not to love about these potatoes?
These potatoes are awesomely delicious! Oven roasting them produces fat little savory bites of crispy, pillowy potato flavor. Crisp and golden on the outside, filled with luscious creamy, soft potato fluffiness on the inside. You will love this roasted potato recipe.
The dish is a family favorite because the crispy wedges taste almost like French fries or oven fries but with much more flavor.
I like them because they’re an easy-to-make side dish that complements everything from baked chicken to grilled steak, ribs, and more. They’re always the perfect accompaniment and healthy, especially for your heart, because the recipe uses olive oil instead of butter. They also provide a healthy dose of nutrients. Potatoes are an excellent source of vitamin C, potassium, and dietary fiber, making them a nourishing choice.
With lots of “good stuff” to promote a healthy gut and more!
Furthermore, garlic is praised for its potential health benefits, including boosting the immune system, combating inflammation, and protecting the good bacteria in the gut. At the same time, rosemary has antioxidant properties and is believed to improve digestion and enhance memory and concentration.
So, with all the “good stuff” that olive oil, aromatic garlic, and fragrant rosemary bring to the table, we’re using all three in this recipe that dresses up plain ‘ole potato fries in a recipe that avoids the three potential downsides to parboiling.
Continue scrolling to the recipe, where everything comes together in a combination of classic tastes that elevates simple roasted potatoes to a whole new level, making them even more irresistible.
How to Make the Most Perfectly Roasted Potatoes
Did you know that deciding whether to parboil potatoes before roasting is supposedly a common debate among many cooks and chefs regarding achieving perfectly roasted potatoes?
Who knew? But according to my searches across www. (world-wide-web), most cook-bloggers (like me) and chefs, too, are all over the place with their opinions on whether to parboil or just straight-up roast potatoes.
So, what exactly is parboiling anyway?
If you’re unfamiliar with parboiling, it’s a method that partially boils the potatoes before placing them in the oven. This step can significantly influence the outcome of your roasted potatoes.
But the question remains: is parboiling potatoes necessary for the best results before roasting?
I invite you to read more in the sister post about this recipe to discover my answer to the question and all the benefits (and drawbacks) of parboiling.
💭 Before you get started...
I’m sure you’ll find that roasted potatoes with rosemary and garlic are an easy, quick, and hassle-free side dish that will surely please every palate. The recipe is a simple (yet flavorful) easy choice for taking just about any meal to the next level, whether it be a casual weeknight dinner or a special occasion.
Here are my top takeaways for this recipe:
These roasted potatoes with rosemary and garlic are best when eaten immediately, hot out of the oven, while still crispy with slightly crunchy edges.
Store leftovers in an airtight container in the refrigerator for up to four days.
You can easily adjust the servings of this recipe by doubling, tripling, or even quadrupling it to feed a crowd!
While this recipe avoids the three potential drawbacks of parboiling, you may want to consider taking this step to make the most perfectly roasted potatoes.
If you want to prepare the potatoes in advance, parboiling them will speed up the final roasting time while letting them cook more evenly and quickly in the oven.
If you’ve never tried potatoes this way, I’m sure you’ll find that potatoes roasted with rosemary and garlic are an easy, quick, and hassle-free side dish that will surely please every palate. The recipe is a simple (yet flavorful) easy choice for taking just about any meal to the next level, whether it be a casual weeknight dinner or a special occasion.
So, grab those potatoes, some fresh garlic, rosemary, and olive oil, and get set for your taste buds to be amazed by this delectable roasted creation!
Thanks for stopping by. Have a happy time roasting!
Easy Roasted Potatoes with Garlic and Rosemary
Gluten-Free + Corn-Free, Dairy-Free, Egg-Free, Grain-Free, Healthy Choice, Low-Fat, Low-Carb, Nut-Free, Soy-Free, Sodium Smart, Sugar-Free, Picky Eaters, Quick & Easy, Keto-Friendly, Mediterranean, Paleo, Pescatarian, Vegan/Vegetarian, Whole30
You can make these perfectly crispy and flavorful roasted potatoes with just a handful of simple ingredients: potatoes, garlic, rosemary, and olive oil. It’s so easy and delicious!
Equipment
Baking sheet
Parchment Paper or Silicone Baking Mat
Large mixing bowl
Cutting Board
Utensils (Cooks Knife, Measuring Cups and Spoons, Rubber Spatula or Wooden Spoon)
Ingredients
1 ½ pounds small Yukon Gold Potatoes ([1])
3 tablespoons Olive Oil
4 cloves Garlic (minced or sliced thin)
2 tablespoons fresh Rosemary (about 4 to 5 sprigs + more for garnish [2])
Kosher Salt and ground Pepper ( to taste)
Instructions
Preheat the oven to 425°F, and line a baking sheet with parchment paper (or use a silicone mat).
Wash and cut the potatoes in half or quarters, placing them in a mixing bowl. Drizzle with the olive oil, then add the garlic, rosemary, salt, and pepper; toss to coat the potatoes evenly. Dump the potatoes onto the prepared baking sheet, spreading them into an even layer without crowding them.
Roast, uncovered, in the oven for about 50* minutes, flipping once or twice with a spatula during cooking to ensure they brown evenly. Remove the potatoes from the oven when they are fork-tender, lightly browned, and crisp around the edges.
Before serving, add additional seasonings if desired to taste. Serve hot!
Kitchen Notes
Footnotes:
*Because all oven temperatures can differ, you may need to adjust the roasting time accordingly. Total cooking time can vary by the oven, ranging from 45 to 60 minutes, depending.
[1] Yukon Gold potatoes are at the top of our list for the best type of potato for roasting. This type of potato has enough waxiness to hold its shape and develop nice caramelization on the outside to become crispy while having enough starch to make the inside texture roast up creamy, smooth, and buttery. If you substitute another type of potato, choose a thin-skinned variety (like baby reds) so the heat can get through them as they roast. You also want to look for potatoes that are relatively the same size and shape (or cut them that way) so they all cook at the same rate - avoiding a mixture of overcooked and undercooked potatoes when they come out of the oven. Finally, no matter what type of potato you choose, space them apart a bit on the pan to roast. Spreading them out will ensure they don’t get soggy or soak up too much oil.
[2] In summer, I always use fresh rosemary that I grow in pots on my patio, but during winter (or if the sprigs haven’t grown large enough), dried rosemary will work, too. Use two teaspoons of dried rosemary instead of two tablespoons of fresh.
STORAGE
Store leftover roasted potatoes in an airtight container in the refrigerator for up to four days.
The best way to reheat leftover roasted potatoes:
My First Pick is the Regular Oven or Toaster Oven –
While it might be tempting to reheat roasted potatoes in the microwave, taking the time to reheat them in the toaster oven will ensure you don’t eat cold, chewy, dry, mealy, or soggy in-the-middle potatoes. Heat the oven to 400°F, spread the potatoes onto a parchment-lined baking sheet (for easy cleanup), and cover with aluminum foil. Reheat in the oven until warmed, about 10-15 minutes, then remove the foil and roast for another five minutes to re-crisp.
#2 Air Fryer –
You can also reheat roasted potatoes in the air fryer, spreading them out in the basket or tray (depending on your type of fryer) in a single layer. Set the fryer to anywhere between 325° to 375°F for 3 to 5 minutes. Open and shake or toss the potatoes, then return them to fry for 2 to 3 minutes or until they are crispy and warmed.
Last but certainly not least is the stovetop –
The stovetop is an excellent method, especially if you only have a few leftovers or want to incorporate them with other ingredients (like using them in scrambled eggs or an omelet) to make a whole new meal. Start by heating a small amount of olive oil in a skillet over medium-high heat. Add the potatoes and toss with a spatula, then reduce the heat to medium-low before covering the pan. Let them cook for 2 to 3 minutes until they are warmed. Remove the lid, increase the heat to medium, and cook until they become crispy again.
Enjoy the Recipe! Scroll to the end for the downloadable PDF, which you can print and save to your recipe binder.
L♥VE this recipe? Have you tweaked this recipe to be over-the-top delicious? Have a question? Please let everyone know in the comments below! 😉 It’s super helpful for other readers and me.
Hey, This looks delicious! Easy Roasted Potatoes with Rosemary and Garlic 😍🥔 Such a simple, flavorful side dish. Definite recipe add to my meal rotation! #rosemaryandgarlic #roastedpotatoes #CookingGfreeDeliciously
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