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Roasted Garlic and Rosemary Potatoes

These roasted Garlic and Rosemary Potatoes are so flavorsome and crispy – everyone will return for more!

Paired with the classic Italian flavors, these roasted potatoes are perfect for all your festive holiday dinners. But why wait for a special occasion? Make these today!

Roasted Garlic and Rosemary Potatoes on a white oblong platter.
Crispy, crunchy, and oh-so-good!

Many things in life are disputed, but I think we can all agree that crispy roasted potatoes are the best side dish of all time! Golden on the outside and fluffy on the inside, my roasted Garlic and Rosemary Potatoes are guaranteed to turn a simple meal like baked Italian Chicken thighs into a feast.

You can easily double, triple, or quadruple this recipe! It’s the perfect side for your family’s Sunday lunch or if you’re entertaining. Just be sure not to throw out the potato peels! Use them to make Potato Skin Chips. So yummy!

Why you’ll love this recipe

  • Perfectly cooked – by parboiling the potatoes, this recipe results in perfectly crunchy roasted potatoes that are delicious, soft, and fluffy on the inside. It’s wonderful what you can do with simple ingredients!
  • Crowd pleaser – my Garlic Rosemary Potatoes are a side dish everyone loves! Even the pickiest eaters will adore these roasted potatoes, and you’ll be requested to make them time and time again. 
  • Flavorful – garlic and rosemary are classic combinations that go well with potatoes. Tempering the garlic and rosemary in the olive oil before baking will avoid any bitter flavors from burnt garlic. 
  • Step-by-step instructions – my helpful tips ensure this recipe is easy to follow and even easier to replicate. In no time at all, this recipe for roasted potatoes will be a regular in your repertoire!

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredients

Ingredients for this recipe as in the recipe card viewed from above.
  • Potatoes – I like to look for an “all-rounder” or roasting potato. Russet potatoes, Maris piper, and Sebago all work for this recipe. Keep potatoes that are only good for boiling for recipes like Pizzoccheri or my Octopus Salad.
  • Olive oil – regular or light olive oil is best for making this Garlic and Rosemary Potatoes recipe. You could use extra virgin olive oil, but its signature flavor would be lost in the heat. 
  • Rosemary leaves – fresh rosemary really makes all the difference here and brings so much more flavor than dried rosemary. 

Instructions

Preheat oven to 425°F/220°C and have ready a large baking pan.

Cutting peeled potatoes on a wooden cutting board.

Peel potatoes and cut into approximately 2-inch pieces.

Peeled and cut up potatoes in a saucepan covered with water.

Place potatoes and salt in a saucepan and cover with tap water. Bring to a boil and cook until potatoes are just becoming tender.

Unpeeled fresh garlic being crushed with the blade of a knife.

Crush unpeeled garlic cloves with the blade of a knife and a sharp whack with your palm.

Whole garlic and fresh rosemary in a saucepan of oil.

Sizzle the garlic and rosemary in the oil for 5-10 minutes. Strain the oil into a baking pan, reserve the garlic and rosemary, and then place the baking pan into the oven to heat.

Parboiled peeled potatoes in a colander.

When the potatoes are cooked, drain them into a colander and allow them to dry. Shake the colander to rough up the outside of the potatoes.

Stirring peeled potatoes in a baking pan with a red spatula.

Carefully remove the roasting pan from the oven, add the potatoes to the hot oil, sprinkle with salt, and turn them in the oil. Roast the potatoes for 30 minutes.

Partially roasted potatoes being turned with tongs.

After 30 minutes, remove the baking pan from the oven and turn the potatoes over.

Roasted potatoes with garlic and rosemary being added.

Add garlic and rosemary, then roast for another 10-20 minutes until the potatoes are golden and crisp on all sides.

Substitutions

  • Yukon gold – you could substitute Yukon gold potatoes; however, they will be less crunchy.
  • Dried rosemary – while I do prefer fresh, dried rosemary is a good alternative. 
  • Duck fat – instead of olive oil, use duck fat for a richer flavor.

Variations

  • Herbs – try experimenting with different herbs! Sage, oregano, or thyme are delicious alternatives. 
  • Spices – additional seasonings like paprika, onion powder, or garlic powder can make these roasted potatoes extra flavorful. 
  • Cheesy – scatter grated parmesan cheese over these Garlic and Rosemary Potatoes in the last 5 minutes of cooking. 

Equipment

To make these garlic roasted potatoes, you’ll need a large metal baking dish, a small saucepan, a colander, and, of course, your trusty potato peeler. 

Storage

My Garlic and Rosemary Potatoes are best enjoyed hot out of the oven while they are still crispy and crunchy. 

If you have leftover rosemary garlic potatoes, store them in an airtight container in the refrigerator. When you want to reheat the potatoes, place the potatoes in a baking dish and pop them in a moderate oven until heated through.  

Top tips

Overhead view of roasted potatoes with rosemary and garlic on a white platter.
  • To make really good crispy roasted potatoes, it’s important first to get the surface roughened and the potatoes slightly broken because this is where all the crunch happens. More surface area means more contact with hot oil.
  • The hot oil means the potatoes don’t absorb the oil and become soggy, and we all know that no one likes soggy potatoes.
  • Finally, don’t crowd the roasting pan – give the potatoes plenty of room so you will have perfectly crispy roasted potatoes.

FAQ

Should you boil potatoes before roasting them?

Yes! Parboiling potatoes before roasting makes the inside of the potato perfectly soft and fluffy, and the outside becomes super crisp. It’s the perfect roast potato!

What aren’t my roasted potatoes crispy?

There are several reasons why your roasted potatoes may not be crispy. Be sure to bake them in a metal baking pan. Glass or ceramic baking dishes will produce different results. Furthermore, don’t forget to use the colander to rough up the edges after you have parboiled them. And finally, be sure to choose a variety of good potatoes for roasting, like russet or maris piper. 

How do you not burn garlic when roasting potatoes?

The garlic flavor is added to the oil without burning it by tempering the garlic in the olive oil. You can then add the garlic to the potatoes during the last 10 minutes of cooking. 

Serving Suggestions

Close up of roasted potatoes with one picked up and broken open.

Try this menu for a well balanced, tasty meal – these delicious roasted potatoes with a butterfly chicken recipe and pumpkin and spinach salad drizzled with my garlic butter sauce, followed by Chocolate Budino for dessert. Yum!

If you loved this recipe, you’ll also enjoy my Roasted Potatoes with Broccoli or my Mashed Potatoes with red skin.

Made this recipe?
Please let me know if you liked it by leaving a ★★★★★ star rating and a review below. And remember to subscribe to my newsletter – it’s free!

Roasted Garlic and Rosemary Potatoes on a white oblong platter.

Roasted Potatoes with Garlic and Rosemary

This recipe makes very flavorsome and crispy roasted potatoes with garlic and rosemary that will make every meal a feast. This is a classic side which everyone loves. Just follow my step-by-step guide for perfect, mouthwatering results.
5 from 53 votes
Print Pin Review
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Drying time: 5 minutes
Total Time: 1 hour 45 minutes
Servings:4 people
Author: Marcellina

Ingredients

  • 2 pounds (900 grams)potatoes
  • 3 teaspoons salt (or to taste) divided
  • ½ cup (120 mls) olive oil
  • 8 cloves garlic or more
  • 2 tablespoons fresh rosemary leaves
  • extra fresh rosemary leaves

Instructions

  • Preheat oven to 425°F/220°C.
  • Peel potatoes and halve or quarter (depending on size) into approx 2 inch pieces.
  • Place potatoes and 1 teaspoon of salt in a medium saucepan and cover with tap water (not hot).
  • Bring to boil over high heat.
  • When boiling, reduce to medium heat and simmer for 6-8 minutes or until just becoming tender when pierced with a skewer.
  • While waiting for the potatoes to cook, season the oil. First crush the unpeeled garlic cloves by placing under the flat blade of a knife and with the heel of your hand give the blade a sharp tap. You want to break the garlic clove so that it can release all of the flavor into the oil. Place the olive oil, garlic and rosemary leaves into a small saucepan over a medium heat. Let the garlic and rosemary sizzle in the oil for 5-10 minutes. Keep the temperature low enough so that the garlic doesn't burn. Set aside.
  • When the potatoes are ready, drain into a colander and allow to dry out for 5 minutes.
  • While waiting for the potatoes to dry, strain the olive oil into a medium size roasting pan which will hold the potatoes easily in one layer. Place the pan in the oven to heat for 5 minutes. Keep the garlic and rosemary for later.
  • When potatoes have dried, shake in the colander vigorously to rough up the surface and crush them slightly.
  • Carefully remove roasting pan from the oven and add the potatoes to the hot oil. Quickly turn the potatoes in the oil to coat. Sprinkle with 1 teaspoon salt.
  • Return to the oven. Roast potatoes for 30 minutes.
  • Remove from the oven. Add garlic and rosemary then turn potatoes and roast for another 10-20 minutes until the potatoes are golden and crisp on all sides.
  • Season with remaining 1 teaspoon salt and serve immediately.

Notes

 
  • Roughen the surface and break the potatoes slightly: This creates more surface area for the hot oil to crisp up, which is what makes those delicious crunchy bits we all love.
  • Use hot oil: Hot oil sears the potatoes quickly, preventing them from absorbing too much oil and turning soggy. Nobody wants soggy roast potatoes!
  • Don’t crowd the pan: Give the potatoes plenty of space on the roasting pan. This allows for even cooking and maximizes the crispy surface area. With this method, you’ll be rewarded with perfectly crisp and delicious roast potatoes.
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 258kcal | Carbohydrates: 29g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1186mg | Potassium: 947mg | Fiber: 5g | Sugar: 0g | Vitamin A: 15IU | Vitamin C: 27.4mg | Calcium: 82mg | Iron: 7.6mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

This updated and improved recipe was first published on April 3, 2019.

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5 from 53 votes (51 ratings without comment)

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12 Comments

    1. Yes, you can but the two recipes have slightly different oven temperatures. I’d use the higher oven temperature indicated for the potatoes and protect the chicken with foil for the first half of the cook then remove. In my oven, I’d place the potatoes on the rack above the chicken. However, every oven is different so I recommend you watch and adjust as needed. Also, the cooking times may differ because you have more in the oven – this happens with my oven so test the chicken with a thermometer.

  1. A classic, and for good reason! Roast potatoes are my go-to side dish for meats of all kind. I often eat more of them than the “main” course.

    One little “trucco” that I use is to let the potatoes rest for a few minutes before serving. They lose a bit of their crispiness but as they cool potatoes soak up the oil and cooking juices, lending them a wonderful flavor and creamy texture. Especially good when the potatoes are roasting along with chicken or lamb…

  2. Nice looking potatoes. I love roasted potatoes, crispy on the outside and creamy on the inside. I like to add a little fresh thyme as well.