These oven-roasted rosemary and garlic potatoes are filled with a deep rustic flavor and are extremely simple to make. You can serve these potatoes to complement pretty much any savory dish whether it's fish, poultry, or meat.
I'm completely in love with these garlic rosemary potatoes!
I've been making them for years now and they're still one of my favorite side dishes.
They're crispy on the outside and soft on the inside, just like any good roasted potatoes should be. And I especially love picking at the crispy pieces that get stuck to the pan.
But the garlic adds tons of flavor while the rosemary adds a touch of rustic complexity to the potatoes.
These are a great way to dress up roasted chicken that's been made with only salt.
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Which potato variety yields the best texture?
Most any potato can be used including baby potatoes, fingerling potatoes, and white waxy potatoes cut to size.
Yukon Gold potatoes give a creamy interior and a crispy skin.
Red potatoes stay firm and hold their shape well.
Russets produce the crispiest exterior but tend to be flakier inside.
Should I boil potatoes before roasting?
I don't, but you can.
Boiling potatoes first, gives a super crispy outer layer while keeping the inside super soft.
This is because boiling soften the skin and allow it to get even crispier while roasting.
Can I freeze?
Please don't. Potatoes do not freeze well.
How to store
Let cool completely. Then place in an air tight contain and refrigerate for 3 to 5 days.
How to reheat
Preheat to your oven 400°F (200°C). Spread potatoes on a baking sheet and heat for 10 to 15 minutes, tossing halfway through.
Recipe Tip
The longer you cook the rosemary in the oil, the stronger the flavor will be, but be careful not to overcook it.
Other Potato recipes you may like:
And if you like these rosemary and garlic potatoes, you may also like my roasted garlic potatoes or my roasted paprika potatoes or some of my other potatoes dishes.
Rosemary and Garlic Roasted Potatoes
These rosemary and garlic potatoes are packed with flavor and melt in your mouth!
Ingredients
- 3 pounds potatoes (1.5 kilo), cut
- ¼ cup oil (60 milliliter)
- 2 tablespoons rosemary finally chopped, about 4 sprigs
- 4 cloves garlic cut into large chunks
Instructions
- Adjust oven rack to center position and preheat oven to 450°F or 230°C.
- Heat the oil in a small saucepan. Once hot, add rosemary and garlic and stir constantly until garlic just begins to turn golden.
- Place the potatoes in a 9 x 13 inch roast pan and pour the oil, rosemary, and garlic over them. Mix until the potatoes are coated and place the pan in the oven.
- Roast the potatoes for 20 minutes or until the potatoes begin to brown. Mix and continue roasting.
- Repeat until potatoes are soft enough for a fork to easily pierce and the potatoes are slightly golden brown.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 240Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 24mgCarbohydrates: 49gFiber: 6gSugar: 3gProtein: 6g
Hi, I'm ElissaBeth!
I created The Taste of Kosher to give you delicious, easy-to-make recipes you can feel proud to serve. I don't believe there are bad cooks and bakers, only bad recipes. I also believe that kosher and allergy-friendly recipes can and should taste just as good as the originals, and it's my mission to prove it.
These are SO good! They're a family favorite and we double the batter. Thank you for delicious dairy free recipes.
I'm really glad to hear you enjoyed the recipe! However, I'm curious to know which one it is because the comment seems to be on the wrong recipe 🙂
These were fantastic! Thanks for sharing!
You're welcome! Happy you enjoyed it 🙂