Roasted potatoes is one of my favorite comfort foods: crispy on the outside, soft on the inside, and bursting with flavor. I love how simple they are to make: just toss the potatoes with olive oil, salt, and your favorite herbs, then roast them until golden brown.
There are many versions of this roasted potatoes. You can add spices, herbs, cheese or even cranberries. I decided to make the roasted potatoes with garlic and rosemary.
Table of Contents
Garlic Roasted Potatoes Recipe
Key Ingredients
Baby potatoes have thin skins that crisp up nicely without peeling. Cutting them in half also gives you a flat side that gets beautifully golden and crisp against the hot pan.
Garlic adds plenty of savory flavor and gets lightly golden as the potatoes roast. I mince mine right before roasting so it stays fresh and fragrant.
Fresh rosemary adds a piney, slightly sweet flavor that works so well with the roasted potatoes. You’ll want to chop it fine so the flavor spreads through the whole pan.
Tips & Tricks
Place the potatoes cut side down: The flat side gets golden and crisp against the hot pan. I always take an extra few seconds to arrange them this way instead of just dumping them on the sheet.
Wait for the first side to release before flipping: If a potato still sticks when you try to turn it, it hasn’t browned enough yet. Give it another minute or two; it’ll lift off the pan much more easily.
Don’t crowd the potatoes on the pan: Keep them in a single layer with a little space between each piece so they can crisp up instead of steaming. I use two pans if I need to instead of piling everything onto one.
Here’s how I made garlic roasted potatoes with rosemary:
Garlic Roasted Potatoes with Rosemary
Crispy oven-roasted potatoes tossed with fresh rosemary and golden garlic, a simple, fragrant side dish that pairs with almost anything.
Ingredients
- 2 lbsbaby potatoes (halved)
- 3 tbspolive oil
- 4 clovesgarlic (minced)
- 1 1/2 tspfresh rosemary (finely chopped)
- 1 tspsalt
- 1/2 tspblack pepper
- extra rosemary sprigs (for roasting, optional)
Instructions
- 1Preheat to 425°F (220°C). Line a baking sheet with parchment if desired.
- 2Toss halved potatoes with olive oil, garlic, rosemary, salt, and pepper until evenly coated.
- 3Spread potatoes in a single layer. Roast 30-35 minutes, flipping halfway, until golden and crispy.
- 4Remove from oven, adjust seasoning, and serve hot.
Nutrition per serving
📌 Notes
- For extra crispiness, soak potatoes in cold water for 15 minutes, then pat dry.
- Swap rosemary for thyme or Italian seasoning if preferred.
- Use a hot oven, 425°F is key for crisp edges.
How to Pair
This side can be enjoyed with many main dishes. They pair beautifully with grilled chicken, roast beef, or baked salmon. The golden potatoes also complement barbecue ribs or roasted vegetables, creating a satisfying and balanced meal that pleases everyone.
For brunch or lighter meals, the dish pairs well with scrambled eggs or a fresh garden salad, giving that perfect mix of textures and flavors.
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