These Garlic and Rosemary Roasted Potatoes are roasted to perfection and loaded with flavor from just a few ingredients. Easy and fast to make and the perfect side dish to any meal.
These garlic and rosemary roast potatoes make a great side dish that is easy to make, and packed with flavor from just a few ingredients. All you need are potatoes, a combination of oil and butter, spices, fresh garlic and rosemary. This recipe is both gluten-free and vegetarian, but can also easily be made vegan.
Another one of my favourite potato recipes is this Roasted Greek Potatoes with Lemon Tzatziki or these delicious Roasted Potatoes and Broccoli.
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Ingredients
Roasted potatoes with rosemary and garlic is easy to make with just a few ingredients. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Russet potatoes, or another potato with a low starch content, also called waxy potatoes. Use a firm potato that holds its shape while roasting.
- Olive oil, gives a great taste to these potatoes. Other oils like grapeseed, sunflower, avocado or vegetable oil also works well.
- Butter, use unsalted butter and for a vegan dish, use vegan butter or replace with more olive oil.
- Rosemary, tastes great when roasted with the potatoes. Dried sage works in a pinch too.
- Sea salt, corse sea salt tastes great with potatoes. Add more or less to taste.
- Garlic, some fresh garlic tasted great with roasted potatoes.
- Black pepper, freshly ground black pepper always tastes best.
See recipe card for quantities.
Instructions
These garlic rosemary roasted potatoes recipe is really easy to make. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card at the bottom.
- Step 1: Cut the potatoes into large chunks and place on the baking sheet.
- Step 2: Toss them well with the oil, butter, garlic, salt, pepper and rosemary.
- Step 3: Spread out to potatoes in a single layer.
- Step 4: Roast the potatoes until golden and crisp on the outside. Serve hot with a little extra sea salt to taste.
Hint: Stir the potatoes at least once for an even roast on all sides. Start checking the potatoes about the 30 min mark, the cook time depends on the rice of the potatoes. The outside should be golden brown with a soft and fully cooked interior.
Substitutions
- Potatoes – In this recipe I have used new potatoes. They might not always be available and can be substituted with any waxy potatoes. As long as they have a with a low starch content, so they hold their shape while roasting in the oven and get really crispy and delicious.
- Herbs – Fresh rosemary tastes great when roasted with the potatoes. Dried rosemary works in a pinch too. Some other herbs like oregano, thyme or parsley can be used instead. Or check out these Roasted potatoes with sage.
For another great potato recipe, try this Roasted potatoes onions and peppers or these Pesto roasted potatoes.
Variations
- Veggies – Add more veggies! Some chopped red pepper, slices or onions or some broccoli tastes great mixed in with the potatoes.
- Spicy – If you like to add a little spice to these potatoes, add a pinch of chili flakes to taste.
- Vegan – For a vegan roasted potato dish, use a vegan butter or substitute with olive oil.
- Cheese – Add ½ cup grated parmesan cheese to the potatoes at the end of roasting for cheesy potatoes like in these Roasted Potatoes and Broccoli.
Storage
If you have leftovers, cool them down to room temperature and then place them in an airtight container or ziplock bag. Store the roasted potatoes for 3 to 5 days in the fridge.
The garlic potatoes can also be frozen for about 4 months. The texture of the potatoes might change a little when frozen.
Top Tip
- Cut the potatoes in as even size pieces as possible. If some pieces are too big, they won’t get cooked through in the centre, and smaller pieces might get over cooked.
- Coat the potatoes evenly with the olive oil and spices.
- Spread out the vegetables in one even layer and stir well at least one time. This way they will bake evenly on all sides, for a crispy exterior.
- Serve these crispy roasted potatoes straight away while hot. They should be crispy on the outside and soft and fluffy on the inside.
FAQ
Yes, some fresh rosemary will give these roasted potatoes the best flavor, but you can substitute with 1 teaspoon dried rosemary.
Yes, making these potatoes vegan is easy. Substitute the butter for vegan butter or replace with more olive oil for a vegan side dish.
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These Garlic and Rosemary Roasted Potatoes are roasted to perfection and loaded with flavor from just a few ingredients. Easy and fast to make and the perfect side dish to any meal.
- 3 lbs. (1,3kg) new potatoes or baby russet potatoes, washed and scrubbed
- 2 tablespoon olive oil
- 2 tablespoon butter, melted
- 3 garlic cloves, minced
- 1 teaspoon sea salt
- ¼ teaspoon course ground pepper
- 2 tablespoon fresh rosemary finely, chopped
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Preheat the oven to 400°F (200C) and line a baking sheet with parchment paper or brush with a little oil.
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Cut the potatoes in half for quarter, depending on size. Place the potatoes on the prepared baking sheet. Toss them well with the oil, butter, minced garlic, salt pepper and rosemary and spread out in a single layer.
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Bake the potatoes for 30-40 minutes, stir ones or twice while baking. Check the potatoes to make sure they are fully cooked through and golden and crisp on the outside.
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