Make these Simple Garlic and Rosemary Potatoes for a flavorful and satisfying side. Crispy roasted potatoes with rosemary and garlic are tender and fluffy on the inside!
So easy to make with simple ingredients, this is a delicious and versatile side dish. These potatoes go perfectly with all of your favorite main courses!
Jump to:
💚 Why You'll Love This Recipe
Looking for that perfect holiday side dish? Or do you just want a simple but delicious potato dish to serve with a Sunday roast? These garlic rosemary roasted potatoes are a must-try! Loaded with flavor and perfectly cooked, you'll love pairing these roasted potatoes with all your favorite main courses.
With bold garlic and aromatic rosemary, these potatoes will be a guaranteed hit with the whole family! The potatoes get crispy on the outside but remain tender inside for the ultimate side dish. I can totally imagine a delicious dinner with these potatoes served alongside a generous helping of this Slow Cooker Salisbury Steak!
If you love serving potatoes as your side, you should also try these Air Fryer Baby Potatoes or a batch of Easy Potato Fritters. Super easy and quick! Another fantastic option is my Slow Cooker Roast Potatoes.
🧂 Ingredients Needed
- baby potatoes - these tiny potatoes are perfect for roasting and are super easy to cut in half and you're good to go!.
- olive oil - ensures that the potatoes develop a nice crispy outer layer and helps the seasonings adhere.
- fresh garlic - provides a bold and distinctive flavor that pairs well with the potatoes.
- dried rosemary - balances out the garlic with its classic woodsy flavor.
- salt and black pepper - provide a nice base of flavor.
- fresh rosemary sprigs - for a pretty presentation as well as super fresh rosemary taste.
🔪 Instructions
- One halved, toss the potatoes in a large bowl with olive oil, garlic, dried rosemary, salt, and pepper.
- Transfer to a baking dish and top with fresh rosemary sprigs.
- Bake in a dish or on a baking sheet at 400 degrees F for 35-45 minutes, or until potatoes are golden and crispy. Garnish with additional rosemary sprigs if desired.
❔ FAQs
This step is completely optional, but if you want a super crispy outer layer, par-boiling the potatoes before roasting them will soften the skin and allow it to get even crispier while roasting.
If you find the roasting time overcooks your garlic and makes it taste burnt or bitter, you can refrain from adding it until later in the cooking time. Try about 10 minutes before the potatoes are done. You can also use garlic powder instead of fresh garlic.
One great tip is warm up your oil a bit before tossing your potatoes. Warmer oil will heat up faster in the oven and will spend less time seeping into the potatoes, so instead you'll get a nice and crispy outside and no excess oil to make things soggy.
💭 Expert Tips and Tricks
- As another tip for super crispy potatoes, be sure to give them a good rinse and pat dry. Excess moisture will prevent them from crisping up.
- If possible, try to give your potatoes some space in the dish while roasting. Even heat distribution between potatoes in a single layer will allow for more comprehensive roasting.
- Toss your potatoes once or twice throughout the roasting process to help them cook evenly.
📌 Garlic and Rosemary Potatoes are perfect to pair with all of your favorite entrees, including meals for breakfast! These versatile potatoes are delicious with just about any meal.
💡 Substitutions and Variations
- You can also use whole potatoes for this dish. Chop them into bite-sized pieces. Russet potatoes are great when you want a crispy outside and fluffy center. If you prefer a creamier interior and you don't care as much about a crispy outside, use something like Yukon Gold potatoes.
- Feel free to experiment with additional seasonings or fresh herbs like paprika, oregano, onion powder, thyme, and more.
- Use some of the flavors from your main course with your roasted potatoes to make a delicious and cohesive meal.
- Sprinkle with some Parmesan cheese for extra crusty and cheesy goodness!
🥫 Storage and Reheating
While you can keep your leftovers, I recommend eating your rosemary garlic potatoes fresh out of the oven. To store leftover potatoes, keep them in an airtight container in the fridge for 3-4 days.
To reheat, you'll want to pop them back in the oven at 350 degrees F until they're heated through. You can also use an air fryer if you have one. I don't recommend microwaving leftover potatoes, as they'll get mushy and soggy.
🍴 What To Serve With This Dish
These rosemary and garlic potatoes work as a side dish for a wide variety of dishes! Try them with Air Fryer Jalapeno Popper Stuffed Chicken, Sous Vide Ribeye Steak, Stuffed Acorn Squash, or this One Pot Sausage and Couscous.
✔️ More Potato Recipes You'll Love
- Air Fryer Sweet Potato Cubes - If you're a fan of sweet potatoes, try these simple and quick sweet potato cubes in the air fryer.
- 4 Ingredient Potato Soup - This super easy and comforting potato soup recipe includes lots of ideas for extra tasty toppings!
- Chocolate Covered Potato Chips - Prefer things sweet? Make these homemade potato chips and dip them in chocolate.
- German Style Potato Salad - From Grumpy's Honeybunch, this delicious potato salad contains savory ingredients like bacon for a satisfying dish!
Love potato side dishes? Try this delicious Gluten-Free Scalloped Potatoes recipe, perfect for an every day dinner or even a special holiday meal!
Or check out these flavorful and hearty Bombay Potatoes, which are really easy to make with only a few ingredients!
Garlic Rosemary Roasted Potatoes
Love this recipe? Awesome! Snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
⭐ Did you make this recipe? Please give it a star rating below! ⭐
📋 Recipe Card
Garlic and Rosemary Potatoes
Ingredients
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon dried rosemary
- salt and pepper, to taste
- 4-5 fresh rosemary sprigs, plus more for garnish
Instructions
- Pre-heat the oven to 400ºF.
- In a large mixing bowl, toss the potatoes with the olive oil, garlic, rosemary, salt, and pepper.2 pounds baby potatoes, halved, 4 garlic cloves, minced, 1 tablespoon dried rosemary, 3 tablespoons olive oil, salt and pepper, to taste
- Transfer the potatoes to a roasting dish and top with fresh rosemary.4-5 fresh rosemary sprigs, plus more for garnish
- Bake for 35-45 minutes or until golden and crispy. Serve with extra fresh rosemary sprigs, if desired.
Notes
- Any kind of potato can be substituted for baby potatoes. Try Yukon Gold, Russet, Idaho potatoes, and more!
- Add your own seasonings like paprika or thyme to customize to your liking.
- Give your potatoes a toss or two while roasting to promote even cooking.
- Allow the potatoes space in the pan while roasting to ensure they don't get soggy or soak up too much oil.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Thanks so much for reading! I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.
And you might want to check out my Dizzy Busy and Hungry store on Amazon for a whole bunch of great kitchen products I love!
Happy cooking!
Michelle says
I love the simple ingredients, and they turn out so tender and flavorful
Elizabeth says
What a perfect savory sidedish! MmMmmMmmm! I love rosemary!
Tara says
Ooooh, these potatoes look incredible! I love the combination of garlic and rosemary. The texture sounds amazing too.
Jess says
Love how flavorful these are! Perfect side dish!