Garlic rosemary roasted potatoes are comfort food at its simplest and most delicious! These potatoes are the perfect side dish for chicken, beef, or fish.
Mmmm…potatoes…a favorite comfort food. And so versatile, too!
I mean, I have a lot of favorite foods, but if I’m feeling under the weather, or tired, or it’s freezing cold outside…potatoes are what I turn to. They’re just so nice and comforting and warm and cozy.
These are so easy to make, and so delicious! Lots of garlic and rosemary give these potatoes a wonderful flavor.
What are the best potatoes for roasting?
I love to use Yukon Gold potatoes, because they have such a nice flavor, and they roast up really nicely with crispy edges and a creamy inside.
I peeled these, because I have little ones over here who are NOT fans of leaving the peel on, but you could leave these unpeeled and the prep time would be even faster. Just make sure that you scrub the skins well if you choose to leave the peel on.
These garlic rosemary roasted potatoes will still get crispy even without the skins. It’s important to stir them about halfway through the cooking time so that they roast evenly.
I used a fair amount of garlic, and I thought it was perfect. I can never get enough garlic! :) Feel free to use more or less if you wish according to your taste.
If you don’t have fresh rosemary, you can use dried – just use less, maybe about 1 1/2 teaspoons. I like the fresh rosemary better because it isn’t crunchy, and I think that it’s more fragrant, but dried will do the trick in a pinch!
You could also make these rosemary potatoes with red skin potatoes. These garlic rosemary roasted potatoes are a perfect side dish for a Sunday or holiday dinner, but they’re also easy enough to serve on a busy weeknight. And I think we can all use some comforting, easy meals at this time of year!
How do you make garlic rosemary roasted potatoes?
- Peel and dice the potatoes.
- Toss with olive oil, garlic, and rosemary. Place on parchment lined rimmed cookie sheets
- Roast at 450 degrees for about 20 minutes.
How do you make crispy roasted potatoes?
If you use parchment paper, and a good amount of olive oil, that will help these crisp up. Be sure to stir the potatoes a few times during roasting so that all sides get golden and crisp.
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Garlic Rosemary Roasted Potatoes.
An easy recipe for garlic rosemary roasted potatoes. These are so flavorful, and make a perfect side dish for any meal.
- 2 pounds Yukon Gold potatoes you can peel them if you wish, diced small
- 4 Tablespoons olive oil
- 8 cloves garlic minced
- 2 Tablespoons fresh rosemary finely chopped
- 1/2 teaspoon salt
- salt and pepper to taste
- Preheat the oven to 450 degrees.
- Place the diced potatoes, olive oil, minced garlic, 1 Tablespoon of rosemary, and salt in a large bowl. Toss to coat.
- Spread the potatoes on two rimmed baking sheets.
- Bake at 450 degrees for about 20 minutes. Stir the potatoes after about 10 minutes.
- Remove from oven and sprinkle with the rest of the rosemary and season with more salt and pepper as needed,
Store leftover potatoes in the refrigerator. They should be good for up to 4 days.
You can reheat them in the oven, but they have the best texture when they are fresh.
If you want to use a different type of potato, go ahead, but watch the cooking time.
This post was originally posted in December 2015. It has been updated.