Rosemary Garlic Roasted Potatoes Recipe

I adore the simplicity and depth of flavor in these garlic and rosemary roasted potatoes; they’re like a warm hug on a chilly evening. Cooking them to perfection is almost meditative, as I watch them transform into golden-brown bites of crispy joy that pair beautifully with just about any main dish.

I adore the way that the natural flavors of small red potatoes glow when they are roasted just right. Take 2 pounds of these potatoes, 2 sprigs of fresh rosemary, and 4 cloves of fairly intense garlic, and you have a dish that is very simple; to the eye, ear, and nose, it is also quite delightful.

You can’t help but feel that you are in for something great even before you taste it. With roasting, the subtle earthy flavor of the potatoes intensifies.

The nutrients and antioxidants in potatoes make them worth eating. Rosemary, a member of the mint family, is a delightful herb to work with; its flavor is the perfect complement to both the potatoes and the garlic.

Rosemary Garlic Roasted Potatoes Recipe Ingredients

• Small Red Potatoes: High in carbohydrates, they provide energy and essential nutrients.
• Olive Oil: Rich in healthy monounsaturated fats, beneficial for heart health.
• Fresh Rosemary: Contains antioxidants and adds a fragrant, earthy flavor.
• Garlic: Known for its anti-inflammatory properties and strong, pungent taste.
• Salt: Enhances flavor and is essential for fluid balance in the body.
• Black Pepper: Adds mild heat and aids digestion with antioxidant properties.

Rosemary Garlic Roasted Potatoes Recipe Ingredient Quantities

• 2 pounds (about 900g) small red potatoes, quartered
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to Make this Rosemary Garlic Roasted Potatoes Recipe

1. Your oven should be at 400°F (200°C) when you put it into service.

2. In a large mixing bowl, mix together the quartered red potatoes with the olive oil and ensure they are well coated.

3. In the bowl, combine the chopped rosemary, minced garlic, salt, and black pepper with the potatoes. Toss the potatoes until they are evenly coated with the seasonings.

4. Single Layer Even Roasting: The most important step in ensuring even roasting is to spread the vegetables in a single layer on the baking sheet. When I roast potatoes, I use a standard half-sheet pan (13 x 18 inches).

5. Position the baking sheet in the oven that has been preheated and roast the potatoes for 20 minutes.

6. After 20 minutes, take the baking sheet from the oven and, using a spatula, carefully flip the potatoes. Return the sheet to the oven and bake for another 20 minutes.

7. Put the baking sheet back in the oven and keep roasting for another 20-25 minutes, or until the potatoes reach a state of golden-brown, fork-tenderness.

8. Once the potatoes are finished roasting, take them from the oven.

9. Let the potatoes cool a bit for about 5 minutes before serving. They can be dangerous hot just out of the pot. You lose some of the danger factor if the potatoes cool slightly first.

10. Enjoy the delicious garlic and rosemary roasted potatoes served as a side with any of your favorite mains. Yum!

Rosemary Garlic Roasted Potatoes Recipe Equipment Needed

1. Oven
2. Large mixing bowl
3. Baking sheet (half-sheet pan, 13 x 18 inches)
4. Spatula
5. Measuring spoons
6. Knife
7. Cutting board

FAQ

• Can I use different types of potatoes?Indeed, small Yukon Gold or baby potatoes can be substituted. Just ensure that the cooking time is adjusted accordingly, if necessary.
• What if I don’t have fresh rosemary?Instead, use 1 tablespoon dried rosemary. In contrast, fresh rosemary boasts a more robust flavor.
• How do I ensure my potatoes come out crispy?Ensure that the potatoes are in a single layer and have enough space to be themselves between each potato. This is their time to shine and get golden brown and crispy.
• Can I prepare this recipe in advance?It is acceptable to do the following: chop up the potatoes and keep them submerged in water in the refrigerator for a few hours prior to cooking. Just make sure to thoroughly drain and dry the potatoes before you pop them into the oven to roast.
• Is there an alternative to olive oil?Using melted butter or vegetable oil is an acceptable alternative to canola oil, in this recipe, although it may slightly alter the flavor.
• How can I make the garlic less intense?The amount of garlic can be reduced or the garlic can be roasted whole instead of mincing it to achieve a milder flavor.
• What can I serve with these roasted potatoes?They make a good match with barbecued chicken, grilled pork, or hickory-smoked ham.

Rosemary Garlic Roasted Potatoes Recipe Substitutions and Variations

Use Yukon Gold potatoes instead of small red potatoes for a creamier texture.
For a higher smoke point, use avocado oil instead of olive oil.
Fresh rosemary can be replaced with 1 tablespoon dried rosemary, but it is best to crush it first to release more flavor.
Substitute minced garlic with approximately 1½ teaspoons of granulated garlic or garlic powder.
Substitute white pepper for black pepper when you want a milder, slightly different flavor profile.

Pro Tips

1. Parboil for Crispiness Before roasting, briefly parboil the potatoes for about 5-7 minutes until they start to soften. This helps create a fluffier interior and a crispier exterior once roasted.

2. Preheat the Baking Sheet Place the baking sheet in the oven while it preheats. Adding the potatoes to a hot sheet helps them start to crisp up right away.

3. Use Fresh Rosemary Springs To enhance the flavor, add a few whole sprigs of rosemary to the baking sheet along with the chopped rosemary. This releases extra aroma and infuses the potatoes with more herbal depth.

4. Add a Zest of Lemon Just before serving, squeeze some fresh lemon juice over the roasted potatoes for a refreshing zing that brightens up the dish.

5. Ensure Even Coating Massage the seasonings into the potatoes with clean hands after tossing them in oil. This ensures that every surface is evenly coated with flavor.