Garlic Roasted Potatoes with Rosemary

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By Ghuman

Introduction

Garlic Roasted Potatoes with Rosemary is a delicious and easy side dish that is perfect for any occasion. This dish is made with potatoes, garlic, rosemary, and olive oil, and is cooked in the oven until the potatoes are golden and crispy. The garlic and rosemary add a wonderful flavor to the potatoes, and the olive oil helps to keep them from sticking to the pan. This dish is sure to be a hit with your family and friends!

Garlic Roasted Potatoes with Rosemary

Garlic roasted potatoes with rosemary is a delicious and easy side dish that is perfect for any occasion. The combination of garlic, rosemary, and potatoes creates a flavorful and comforting dish that is sure to please. This dish is also incredibly simple to make and requires minimal ingredients.

Ingredients

  • 2 pounds small potatoes, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, combine potatoes, olive oil, garlic, rosemary, salt, and pepper. Toss to coat.
  3. Spread potatoes onto a baking sheet and bake for 25-30 minutes, or until potatoes are golden brown and tender.
  4. Serve warm and enjoy!

Delicious crispy roasted potatoes infused with rosemary garlic oil for extra flavor. This side dish pairs well with various proteins and vegetables to complete your meal.

Crispy garlic roasted potatoes seasoned with rosemary on a baking sheet.
Table of Contents
  1. Cook the garlic first
  2. Save the oil and garlic
  3. Potato selection
  4. Prepare the potatoes
  5. Roasting temperature
  6. To maximize the flavor
  7. Need a vegetable side?
  8. FAQ
  9. Crispy Garlic Roasted Potatoes Recipe

Oven-roasted potatoes are one of the simplest yet satisfying sides to have on your plate. For this recipe, the flavor comes from frying the garlic in olive oil on the stovetop then tossing it with the potatoes before serving. This process reduces the chances of the delicate allium from burning and infuses the oil with its earthy flavor.

The potatoes are cooked directly on a baking sheet to yield the creamy centers and a golden crispy crust. The hot surface and occasional turning create a pleasant contrast of textures. It’s the perfect side dish to compliment a stunning rib-eye steak, pan-seared salmon, or chicken marsala.

Baby red potatoes cut into quarters and placed on a baking sheet.

Cook the garlic first

Minced garlic is a favorite choice to add earthy, nutty aromas to potatoes. However, they burn easily, especially if you heat small pieces for a long time. Instead, I cook the garlic gently in olive oil and rosemary on the stovetop. The fried garlic bits become crunchy and enhance the texture of the dish.

Save the oil and garlic

Within 5 minutes of cooking on the stovetop, the oil-soluble organosulfur flavor compounds from the garlic and the fat-soluble flavors in the rosemary intensify and infuse into the oil. Don’t let that go to waste! Strain it to separate the oil from the large garlic pieces and rosemary leaves, but don’t discard anything.

Sheet pan with cooked potato pieces.

Potato selection

I use baby red potatoes to get a crisp browned crust with a creamy interior. These waxy potatoes are low in starch content and become smooth in the center when cooked. They also don’t fall apart easily like Russets, so they hold their shape well after cooking. Other types of potatoes like white, yellow, or Yukon Gold are other suitable choices. 

Prepare the potatoes

Cut the red potatoes into quarters to expose more surface area so the moisture can turn to steam. Toss them with your reserved garlic-infused oil, salt, and pepper for seasoning. The salt helps to draw out more water for quicker cooking while seasoning the spud’s interior. Place the pieces directly on a rimmed baking sheet in a single layer for even cooking.

Roasted potatoes in a white bowl.

Roasting temperature

These garlic roasted potatoes receive a generous heat treatment of 400-degrees. Why so hot? It’s not until the surface temperature reaches 300°F (149°C) that the Maillard reaction occurs, which is responsible for the color change and flavor development.

It takes about an hour or so on a baking sheet to get the potatoes crispy and golden, usually enough time for you to prepare the main dish. Patience is critical. As the browned crust forms, the potatoes become easier to release from the pan and flip to finish cooking the other sides.

To maximize the flavor

Before serving, toss with the reserved fried garlic bits and rosemary, plus some fresh parsley. For a saltier taste, sprinkle parmesan cheese on top. You can even serve a dip on the side like ranch or green goddess dressing if desired.

Top down view of a bowl of roasted red potatoes in a bowl.

Need a vegetable side?

FAQ

Is it necessary to boil potatoes before roasting?

No. If properly cut, seasoned, and monitored during the cooking process, you’ll have tender spuds with a crispy exterior. Par-boiling can help speed up the cooking process but makes the potatoes soggier and prevents the crust from becoming as crisp.

How do you keep garlic from burning when roasting potatoes?

Add the minced garlic at the end of cooking to prevent burnt bits. Instead, fry the garlic in oil and use that fragrant fat to roast the potatoes, then toss in the crispy garlic before serving.

How do you keep roasted potatoes from drying out?

Use a waxy potato like red or Yukon Gold. They won’t dry out as much because they are higher in moisture and sugar. The oil coating will also create a lipid barrier to prevent it from tasting too dry on the inside.

Close up of crispy potatoes with bits of garlic and rosemary.

The type of potato affects the texture

When roasting potatoes in the oven, the amount of starch directly affects the composition. There are waxy low starch potatoes like Red Bliss and Yukon Gold that have thin skins, firm texture, and a creamy interior when cooked. More starchy potatoes like Russets have flesh that doesn’t hold together well when cooked, but they have a more delicate fluffy texture, ideal for soaking up flavors.

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  • Pre-heat the Oven – Set the oven rack to the middle position and the temperature to 400°F (204ºC).

  • Fry the Garlic – In a small saucepan or frying pan, add olive oil, minced garlic, and chopped rosemary. Cook over medium heat, constantly stirring, until the garlic starts to turn a light golden color, about 2 to 3 minutes.

  • Strain the Oil – Set a fine-mesh strainer over a medium bowl. Immediately strain the garlic oil mixture—Reserve the fried garlic and rosemary bits to add to the potatoes after roasting.

  • Season the Potatoes – Add the quartered potatoes to the bowl with the garlic-infused oil. Add salt and pepper, tossing until evenly coated.

  • Roast – Spread evenly on a large baking sheet and roast for 20 minutes. Use a spatula to turn over the potatoes and roast for another 20 minutes. Turn and roast until potatoes are crisp and tender, about 10 to 20 minutes more.

  • Final Seasoning – Toss the roasted potatoes with the reserved fried garlic and rosemary. Sprinkle with chopped parsley, and serve hot.

  • Make it Whole30: Use extra-virgin olive oil or ghee, and use sea salt for kosher salt.
  • Storing: Cool completely and store in an airtight container for up to 5 days.
  • Reheating: Reheat in the microwave on high in 30-second intervals until hot. For a crispy texture, saute in olive oil over medium-low heat until warmed through and crisp. Alternatively, reheat on a foil-lined sheet pan at 400°F (204ºC) until hot.

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Nutrition Facts

Crispy Garlic Roasted Potatoes

Amount Per Serving

Calories 266
Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g5%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Sodium 294mg12%

Potassium 11mg0%

Carbohydrates 42g14%

Fiber 5g20%

Sugar 1g1%

Protein 4g8%

Vitamin A 5IU0%

Vitamin C 1.7mg2%

Calcium 10mg1%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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