Rosemary and Garlic Roasted Potatoes

Rosemary and garlic are classic combination and work equally well with vegetables as with proteins. But rosemary and garlic with potatoes is something really special–and when drizzled with a really good olive oil–wow!

There are lots of recipe for rosemary and garlic potatoes out there. Many will call for roasting the potatoes at 400*, but I like to roast my potatoes at 450* or even hotter. The potatoes can take it and you get a lovely, crispy crust to them–almost like oven-frying. They cook a little faster, too, which is generally a good thing for me, but you have to watch them a little more closely to make sure they don’t get too browned.

If you like a little softer texture to your potatoes, then roast them on a little lower heat for a shorter time.

Print Recipe

Rosemary and Garlic Roasted Potatoes

Author: keriawilliams

Ingredients

Servings

• 2-3 medium yukon gold potatoes (cut into 1-1 1/2" chunks)
• 3-4 cloves garlic (finely chopped)
• 2 tbsp rosemary (finely chopped)
• ¹⁄₄ cup very good quality olive oil (plus more for drizzling)
• ¹⁄₂ tsp Kosher salt
• a few grinds of pepper

Instructions

1. Pre-heat oven to 450*. In a small bowl, mix the garlic, rosemary, olive oil and salt.

   

1. Cut the potatoes into 1-1 1/2" chunks and put them into a medium bowl. Pour olive oil mixture over potatoes and toss until the potatoes are fully coated in the marinade.

   

1. Line a cookie sheet with aluminum foil and dump the potatoes out onto the aluminum sheet, arranging the potatoes so they are only one layer deep. Drizzle a little more olive oil over top of the potatoes and give the whole thing a few grinds of fresh pepper.

   

1. Place in pre-heated oven and roast for about 20 minutes before checking on them. Turn them once or twice until they are nice and crispy on the outside, but still have a tender bite on the inside. Enjoy!