One of the best sides to any dish for me is Potatoes. These Garlic and rosemary roasted potatoes are by far my favorite. They are crunchy on the outside and creamy in the middle making them the perfect addition to any family dinner.
Potatoes are a staple food in many cuisines around the world. They are versatile, affordable, and can be cooked in various ways – boiled, roasted, mashed, fried, etc. One of my personal favorites is garlic and rosemary roasted potatoes. My mother-in-law made it for Christmas Dinner one year and I was hooked. These are the best potatoes and my whole family loves them as well.
These Rosemary Garlic Roasted Potatoes are a perfect side dish and even a versatile side dish that you can use with any meal. With such basic ingredients as fragrant rosemary and amazing flavors of fresh Garlic, it will surely be a family favorite.
[feast_advanced_jump_to]Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Yukon Gold potatoes
- Olive oil
- Fresh garlic
- fresh rosemary
- Salt and black pepper
See recipe card for quantities.
Instructions
This is a quick overview of the steps. See the Recipe card below for the rest.
Add raw potatoes into a large pot and bring to a boil over medium-high heat. Reduce heat slightly and simmer for 8-10 minutes. The potatoes should be tender on the outside, but firm in the center. Let the potatoes cool and cut into squares.
In a large bowl add olive oil, salt, pepper, Rosemary and Garllc to potatoes and gently stir to coat.
Pour potatoes out onto Parchment paper or baking sheet and place potatoes into a single layer, giving each piece of potato some room.
In a preheated 425-degree oven, Bake for 40 to 45 minutes, flip potatoes about halfway through and cook until crispy and golden brown on the outside.
Variations and Substitutions
- Potatoes - Use any type of potatoes you have on hand such as baby potatoes, red potatoes, russet potatoes, and fingerling potatoes, -- You can even use sweet potatoes to make this healthier.
- Herbs - Use your favorite herbs such as thyme or oregano for a different flavor profile.
- Seasonings - Feel free to experiment with different seasonings such as paprika, garlic powder, or onion powder to add more depth of flavor.
- Oil - If you don't have olive oil, you can use vegetable oil or avocado oil instead.
- Vegetables - Serve with some veggies such as Brussels sprouts, green beans
Equipment
- Sheet Pan
- Parchment Paper
- large mixing bowl
Storage
Storage: If you have leftover potatoes, store leftovers in an airtight container for 2-3 days
Freezing: You can store in a freezer bag or airtight container for up to 3 months
Reheat: Reheat in the oven at 350 degrees Fahrenheit for 10-15 minutes, or until heated through.
Pro Tips
- Dice your potatoes evenly so they will cook evenly
- Make sure not to overboil as they will continue cooking in the oven. Just make sure they are fork-tender with a bit of resistance.
- To stop the cooking process of the boiled potatoes, soak them in Cold water or an ice bath.
- For extra crispiness, broil for an extra minute at the end of baking time.
FAQ
Yes, you can definitely use dried herbs in this recipe. Just keep in mind that the flavor may not be as strong as using fresh herbs, so you may need to adjust the amount accordingly. You can always add a blend of Italian seasoning.
Parchment paper helps prevent sticking and makes for easy cleanup. However, if you don't have parchment paper, You can lightly oil the sheet pan before adding your ingredients.
No, you do not always have to boil potatoes before roasting. It is a personal preference and may depend on the type of potato being used. Boiling them first can help speed up the cooking process and create a softer texture, but some people prefer the crispiness that comes from roasting raw potatoes. Experiment with both methods to find what works best for you.
Recipe Card
Garlic and Rosemary Roasted Potatoes
These Rosemary Garlic Roasted Potatoes are the perfect side dish to any meal as they are crunchy on the outside and creamy in the middle.
- Sheet Pan
- Parchment Paper
- large mixing bowl
- 2 pounds Yukon Gold potatoes cut into 1-inch chunks
- 6 tablespoons olive oil divided
- 3 large Fresh garlic Cloves minced
- 3 springs of fresh rosemary
- Salt and black pepper
- Add raw potatoes into a large pot and bring to a boil over medium-high heat. Reduce heat slightly and simmer for 8-10 minutes. The potatoes should be tender on the outside, but firm in the center. Let the potatoes cool and cut into squares.
- In a large bowl add olive oil, salt, pepper, Rosemary and Garllc to potatoes and gently stir to coat.
- Pour potatoes out onto Parchment paper or baking sheet and place potatoes into a single layer, giving each piece of potato some room.
- In a preheated 425-degree oven, Bake for 40 to 45 minutes, flip potatoes about halfway through and cook until crispy and golden brown on the outside.