Roasted Potatoes with Rosemary and Garlic

If you’re looking for a delicious side dish for dinner, these roasted potatoes are easy to make and positively delicious. Tender on the inside and crispy brown on the outside, the mellow garlic flavor of these potatoes is a family favorite!

Why This Recipe is a Favorite

I use a combination of chopped and whole garlic cloves so that the dish plays on the different tastes that garlic can take on – pungent, sweet, and even a bit nutty.

I love biting into a whole garlic clove after roasting – it is just one of the best sweet-savory tastes in the world.

Ingredients you will need for this recipe

• I look for small red potatoes rather than the big variety. You can try Yukon Gold as well.
• Combining butter with olive oil provides a delicious complexity, providing the flavor of both in this dish.
• If you don’t have fresh rosemary, you can use dried by substituting with half the amount.
• You will need whole garlic cloves as well as minced garlic. Garlic gives off a different flavor depending on the way it’s prepared and that is demonstrated in this dish.
• I always used Kosher salt and freshly ground black pepper. In this case, these are not measured but rather added to the dish according to your personal taste. Because of that, you can certainly use whatever salt and pepper you prefer.

Expert Cooking Tips:

• I suggest a jelly roll pan instead of a cookie sheet because of its size. You don’t want your potatoes to be too crowded as the air won’t be able to circulate around them and they may steam instead of browning.
• While I keep the salt light, you definitely need it to bring all of these delicious flavors together. Pepper is optional for just a small hint of heat.
• These potatoes are best enjoyed the day of, but they can be saved and used in egg dishes or stir-fries or reheated as an easy lunch side. I love them reheated and served along a variety of egg dishes for breakfast.
• I happen to love the wonderfully mellow garlic flavor of these potatoes. If you prefer less, you can reduce the number of whole cloves or eliminate them all together if you prefer.

How to Make Roast Potatoes

1. Preheat oven to 375 degrees F and line your jelly roll pan with parchment paper.
2. Use a kitchen knife to cut the red potatoes into 2-inch pieces and place in a large mixing bowl.
3. Combine melted butter, 3 chopped or minced garlic cloves, chopped rosemary (I love my herb scissors for this!), and olive oil. Stir it all together.
4. Add the remaining 7 whole garlic cloves to the bowl with the potatoes.

5. Pour the infused butter-oil mixture over the potatoes and garlic and stir to evenly coat.

6. Place garlic cloves and potatoes, with a cut side down, on a parchment lined jelly roll pan.
7. Season to taste with salt and pepper and place in the oven.
8. Bake for 35-40 minutes until tender when pierced with a fork. Potatoes should have a nice brown color on the side that was down.
9. You can turn the heat up to broil for a few minutes if you would like the potatoes a little more brown and crispy.

Serve these potatoes with…

• In the spring and fall, when it’s not too hot to use the oven, I serve these potatoes with my favorite grilled chicken. I’m kind of a chicken fanatic.
• I have a delicious baked Striper recipe that is really good with these potatoes too!
• These are perfect alongside my crockpot roast beef or my always juicy sirloin pork roast.
• For the holidays, make these potatoes alongside my candied yams and this one-pan roasted broccoli dish.
• Creamy, cheesy, comforting funeral potatoes with a crispy Ritz and cornflake topping make the best side dish for any holiday or occasion!

I’m all about the sides! Whether it’s potatoes (my favorite), macaroni, vegetables, or soups. You can see all my side dish recipes here.

I hope you get a chance to try this recipe. If you want more free recipes, I can email you with updates! Simply subscribe to my free newsletter here and I’ll send recipes right to your inbox.

Roasted Potatoes

Crispy on the outside and tender on the inside, these golden roasted potatoes make the perfect side dish.

5 from 5 votes

IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Sides

Cuisine: American

Diet: Gluten Free

Servings: 5

1 hour hr

Calories: 226

Author: Amanda Davis

Ingredients

• ▢ 2 lb small red potatoes cleaned
• ▢ 2 tablespoons butter melted
• ▢ 4 sprigs rosemary chopped
• ▢ 10 cloves garlic peeled and divided
• ▢ 2 tablespoons olive oil
• ▢ Kosher salt and freshly ground black pepper to taste

Things You'll Need

• ▢
  Chef's knife
• ▢
  Herb scissors
• ▢
  Jelly roll pan
• ▢
  mix

Before You Begin

• I suggest a jelly roll pan instead of a cookie sheet because it is larger. You don't want your potatoes to be too crowded as the air won't be able to circulate around them and they may steam instead of brown.
• While I keep the salt light, you definitely need it to bring all of these delicious flavors together. Pepper is optional for just a small hint of heat. 
• These potatoes are best enjoyed the day of making but they can be saved and used in egg dishes or stir-fries or reheated as an easy lunch side.
• These potatoes have a wonderfully mellow garlic flavor, but you can reduce the number of whole cloves or eliminate them all together if you prefer.

Instructions

• Preheat oven to 375 degrees F and line a jelly roll pan with parchment paper.
• Cut the red potatoes into 2-inch pieces and place in a large bowl.
• Combine melted butter, 3 chopped or minced garlic cloves, chopped rosemary, and olive oil. Stir together.
• Add the remaining 7 whole garlic cloves to the bowl with the potatoes.
• Pour the infused butter-oil mixture over the potatoes and garlic and stir to evenly coat.
• Place garlic cloves and potatoes, with a cut side down, on a parchment lined jelly roll pan.
• Season to taste with salt and pepper and place in the oven.
• Bake for 35-40 minutes until tender when pierced with a fork. Potatoes should have a nice brown color on the side that was down.
• You can turn the heat up to broil for a few minutes if you would like the potatoes a little more brown and crispy.

Nutrition

Serving: 1portion (about 6-7 ounces) | Calories: 226cal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 74mg | Potassium: 850mg | Fiber: 3g | Sugar: 2g | Vitamin A: 153IU | Vitamin C: 17mg | Calcium: 29mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!

This post originally appeared here on Nov 8, 2017.