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 love rosemary and really started using it while living in Israel.
Here you can find rosemary growing in front of houses, in parks, and even used to decorate streets.
If you've never seen rosemary except in a supermarket, this may sound a little strange to you.
This is because unlike many herbs used for cooking, rosemary isn't a small plant.
Believe it or not, in Mediterranean countries it's more often than not used as an evergreen shrub or hedge, which is why it's so easy to find!
In fact, when I make these potatoes, I usually just go for a short stroll in any direction and cut a few sprigs from one of the unkept shrubs.
Though now, I just go to my neighbors' front yard because after tasting these potatoes, they said I can take some whenever I want.
I love it because this way I always have organic rosemary on hand!
And if you like these rosemary and garlic potatoes, you may also like my roasted garlic potatoes or my roasted paprika potatoes.
Jump to:
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.
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:
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 🙂