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.

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.

Here’s how to make the roasted potatoes with garlic and rosemary:

Crispy, golden roasted potatoes tossed with fresh rosemary and garlic. An easy, affordable, and foolproof side dish that delivers maximum flavor with simple ingredients.

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Calories: 210 kcal per serving
• Cuisine: American
• Course: Side Dish

Ingredients

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 ½ tsp fresh rosemary, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• Optional: extra rosemary sprigs for roasting

Instructions

1. Preheat Oven: Preheat to 425°F (220°C). Line a baking sheet with parchment if desired.
2. Season Potatoes: Toss halved potatoes with olive oil, garlic, rosemary, salt, and pepper until evenly coated.
3. Roast: Spread potatoes in a single layer. Roast 30–35 minutes, flipping halfway, until golden and crispy.
4. Serve: Remove from oven, adjust seasoning, and serve hot.

Nutrition (per serving)

• Calories: 210 kcal
• Protein: 3 g
• Fat: 9 g
• Saturated Fat: 1 g
• Carbohydrates: 31 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 390 mg

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.