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Garlic and Rosemary Potatoes
Garlic and Rosemary Potatoes only take a few minutes of prep and then get super crispy and flavorful while oven roasting! A perfect side for holidays, special occasions, or Sunday dinners!
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
4
Calories:
275
kcal
Author:
Kristin King
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
US Customary
-
Metric
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.
Video
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.
Nutrition
Calories:
275
kcal
|
Carbohydrates:
41
g
|
Protein:
5
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Sodium:
15
mg
|
Potassium:
978
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
50
IU
|
Vitamin C:
46
mg
|
Calcium:
42
mg
|
Iron:
2
mg