Perfect Oven Roasted Potatoes
Roasted potatoes are a timeless side dish, and this garlic rosemary version takes the flavor to the next level. Bite-sized potato cubes are tossed with olive oil, minced garlic, and freshly chopped rosemary, then seasoned with salt and pepper before going into the oven. As they roast, the outsides become beautifully golden and crispy while the insides stay soft and fluffy. These potatoes pair effortlessly with everything from roasted chicken to grilled veggies and are just as good on a holiday table as they are on a casual weeknight. For a flavor boost, sprinkle them with grated Parmesan or add a splash of lemon juice right before serving.
Ingredients
- 1 ½ pounds baby potatoes see note about other types of potatoes
- 5 cloves fresh garlic peeled and left whole
- 1 ½ tablespoons olive oil
- 2 teaspoons chopped fresh rosemary or 1 ½ teaspoons dried rosemary
- salt and pepper to taste
Instructions
- Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper to keep the potatoes from sticking and to simplify cleanup afterward.
- Rinse the potatoes under cool water to remove any dirt, then dry them thoroughly with a clean towel. Cut them in half, or into quarters if they’re larger, aiming for uniform pieces about three-quarters of an inch thick. Spread the cut potatoes evenly across the prepared baking sheet.
- Add the peeled garlic cloves directly onto the baking sheet, scattering them among the potatoes.
- Pour olive oil over the potatoes and garlic, then season everything with rosemary, salt, and black pepper. Use your hands or a spatula to toss until all pieces are well coated in the oil and seasonings.
- Turn the potatoes so that the cut sides face down, leaving a bit of space between each piece to help them crisp up in the oven.
- Roast for 30 to 35 minutes, or until the potatoes are golden brown on the edges and fork-tender in the middle. Stir them halfway through if you like, especially when working with larger chunks. For baby potatoes cut in half, it often works best to leave them undisturbed, cut side down, to get the crispiest finish.
- Once the garlic is soft and golden, chop it up and mix it back in with the hot potatoes. Serve right away while everything is warm and flavorful.
Notes
Yukon gold or red potatoes are great alternatives for this recipe, offering a slightly different texture and flavor. To get approximately one and a half pounds, you’ll need around six medium-sized potatoes. Be sure to cut them into uniform three-quarter-inch pieces so they roast evenly and develop that perfect crisp on the outside while staying tender inside. For best results, give the potatoes a gentle toss halfway through baking to ensure they brown evenly on all sides.
The nutrition details provided are an approximation and are based on standard ingredients. Keep in mind that the sodium content can vary depending on how much salt you add during seasoning, so be sure to adjust it according to your personal taste preferences.
The nutrition details provided are an approximation and are based on standard ingredients. Keep in mind that the sodium content can vary depending on how much salt you add during seasoning, so be sure to adjust it according to your personal taste preferences.