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Rosemary and Garlic Roasted Potatoes

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. 

a pile of roasted potatoes with rosemary on a white plate

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 got 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!

Photo of a rosemary bush

Recipe Tip:

The longer you cook the rosemary in the oil the stronger the flavor will be but be careful not to over cook it.

Yield: 6 servings

Rosemary and Garlic Roasted Potatoes

a pile of roasted potatoes with rosemary on a white plate

These rosemary and garlic potatoes are packed with flavor and melt in your mouth!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 3 pounds potatoes (1.5 kilo), cut
  • 1/4 cup oil (60 milliliter)
  • 2 tablespoons rosemary finally chopped, about 4 sprigs
  • 4 cloves garlic cut into large chunks

Instructions

  1. Adjust oven rack to center position and preheat oven to 450°F or 230°C.
  2. Heat the oil in a small saucepan. Once hot, add rosemary and garlic and stir constantly until garlic just begins to turn golden.
  3. 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.  
  4. Roast the potatoes for 20 minutes or until the potatoes begin to brown. Mix and continue roasting.
  5. Repeat until potatoes are soft enough for a fork to easily piece and the potatoes are slightly golden brown.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 240Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 24mgCarbohydrates: 49gFiber: 6gSugar: 3gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Carrie

Wednesday 22nd of September 2021

These are SO good! They're a family favorite and we double the batter. Thank you for delicious dairy free recipes.

ElissaBeth

Wednesday 6th of October 2021

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 :)

Stephanie

Friday 13th of November 2020

These were fantastic! Thanks for sharing!

ElissaBeth

Sunday 15th of November 2020

You're welcome! Happy you enjoyed it :)

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