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garlic and rosemary potatoes

Garlic Rosemary Potatoes

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  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Side
  • Method: Roasted
  • Cuisine: American


Rosemary garlic potatoes make for one delicious side. They are creamy on the inside and crispy on the outside.


Units Scale
  • 2 lbs. russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 Tbsp. fresh minced garlic, about 34 cloves
  • 1 Tbsp. fresh minced rosemary
  • 1 1/4 tsp. kosher salt
  • 1/2 tsp. fresh black pepper
  • 3 Tbsp. olive oil


  1. Preheat the oven to 400 degrees F. Line a half-sheet pan with parchment paper and set aside.
  2. In a large bowl, combine the potatoes, garlic, rosemary, salt, pepper, and olive oil. Toss until the potatoes are well coated.
  3. Transfer the potatoes to a sheet pan and spread out into one layer. Do not overcrowd. Roast for 45-50 minutes or until crisp and tender. Toss around a few times during cooking in order to ensure even browning. Allow to cool slightly and serve immediately.


  • Potatoes: Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers.
  • Leftovers: Roasted potatoes taste the best immediately out of the oven. They do keep in the fridge for about 4 days but will not be crispy when reheated.
  • Substitutions: See post for all substitutions.
  • Note: This recipe is all about technique. See post for detailed tips and tricks to making this recipe a success.


  • Serving Size: 1/4 potatoes
  • Calories: 277
  • Sugar: 1.4 g
  • Sodium: 399.9 mg
  • Fat: 10.8 g
  • Carbohydrates: 42.7 g
  • Protein: 5.1 g
  • Cholesterol: 0 mg