Name: Garlic Rosemary Roasted Potatoes Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 lb Yukon gold (fingerlings or baby potatoes); 10 cloves garlic; 1 sprig rosemary; 2 tbsp olive oil; 1/2 tsp sweet paprika; 1 bay leaf (optional); 1 pinch red pepper flakes (optional); sea salt flakes

Jump to Recipe

Garlic Rosemary Roasted Potatoes are the very definition of comfort food with a fragrant twist! Imagine bite-sized potatoes, tender on the inside and crisped to golden perfection, mingled with sweet caramelized garlic and earthy rosemary. It’s one of those deceptively simple recipes that wows with every bite, perfect for a cozy weeknight dinner or when you need a star side dish for guests. Whether you’re a longtime potato lover or just looking to jazz up your usual routine, these savory spuds are about to become your new go-to.

Garlic Rosemary Roasted Potatoes Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long list to coax magic out of this dish – each ingredient here pulls its weight for flavor, aroma, and mouthwatering texture. Let’s walk through what goes into Garlic Rosemary Roasted Potatoes and why you’ll want every element.

Yukon Gold, Fingerlings, or Baby Potatoes: Their buttery flesh and thin skins get perfectly crisped, making them ideal for roasting whole or halved.
Garlic (10 cloves): Smash the cloves for big bursts of aromatic flavor that sweeten as they roast alongside the potatoes.
Fresh Rosemary (1 sprig or more): The unmistakable piney-earthy aroma pairs beautifully with the creamy potatoes.
Olive Oil (2 tbsp): Helps everything crisp up and clings to the seasonings, ensuring even browning and flavor.
Sweet Paprika (1/2 tsp): Adds depth and a gentle smoky hue that makes the potatoes look extra inviting.
Bay Leaf (optional): Infuses the potatoes while they simmer, adding a subtle herbal undertone.
Red Pepper Flakes (pinch, optional): Just a touch brings a lively kick, perfect if you like a hint of heat.
Sea Salt Flakes: Essential for seasoning generously – both in the cooking water and as a final finishing touch.

How to Make Garlic Rosemary Roasted Potatoes

Step 1: Prep the Potatoes

Start by giving your potatoes a good scrub and rinse. You want to keep those thin skins on for texture and color, but make sure they’re squeaky clean. If you’re using fingerlings or baby potatoes, you can leave them whole for the best bite, or halve any larger ones so they’re all roughly the same size. This ensures even cooking, from the first golden potato to the last.

Step 2: Parboil for Perfect Texture

Toss the potatoes into a large stockpot, add the bay leaf, and cover with cold water. Bring everything up to a boil, then toss in a generous amount of sea salt – the water should taste like seawater! Simmer for about 15 minutes. You’re aiming for al dente: the potatoes should offer a bit of resistance when poked with a knife, not falling apart. Drain them and let them air dry and steam off for a few minutes. This step keeps them from getting soggy and makes sure you get that dream crispy finish in the oven.

Step 3: Smash the Garlic and Preheat the Oven

While the potatoes are cooling, preheat your oven to 375°F. Take out your 10 garlic cloves and give each a mighty-but-gentle bash with the side of a chef’s knife, just enough to crack them open without smashing them to bits. Peel off the papery skins and set the cloves aside to roast whole with the potatoes. Smashed garlic caramelizes beautifully in the oven and infuses the olive oil with a deep, sweet savoriness.

Step 4: Season and Toss Everything Together

It’s time to marry all those flavors! Transfer your steamed potatoes and smashed garlic to a large baking dish. Drizzle with olive oil, scatter over the rosemary leaves and sweet paprika, and sprinkle with sea salt flakes (plus red pepper flakes if you want some heat). Gently toss so every spud is shimmering and well-seasoned. This coating is the secret to crispy edges and deeply flavorful bites.

Step 5: Roast Until Golden Perfection

Slide your baking dish into the preheated oven and roast for about 45 minutes. Halfway through, give the potatoes a good toss or shake to make sure they brown evenly and the garlic doesn’t burn. This hands-off roasting time is when the magic happens: crispy skins, soft and fluffy centers, and that aromatic rosemary weaving through every bite.

Step 6: Serve Hot and Garnish

When your Garlic Rosemary Roasted Potatoes are perfectly crisped, pull them hot from the oven. Finish with extra fresh herbs – parsley or dill add a lovely pop of color and freshness – and an extra sprinkle of sea salt for that irresistible savory crunch. Serve them immediately so every bite has that just-roasted appeal!

How to Serve Garlic Rosemary Roasted Potatoes

Garnishes

The simplest garnishes can make Garlic Rosemary Roasted Potatoes even more irresistible. A sprinkling of fresh parsley or dill brightens up the plate, while another dash of flaky sea salt gives you a delightful little crunch in each mouthful. If you’re feeling fancy, a zest of lemon over the top adds a fresh, zippy lift that works beautifully with the warm, woodsy rosemary.

Side Dishes

These potatoes are the ultimate supporting act and shine alongside everything from roasted chicken or steak to grilled fish or vegan mains. Their savory notes complement hearty comfort foods, but they play just as well with lighter salads or as part of a buffet spread. Pair with a crisp green salad or sautéed greens and prepare for rave reviews at any meal.

Creative Ways to Present

Garlic Rosemary Roasted Potatoes shine on a rustic platter, but you can get creative for dinner parties! Serve them in small bowls with cocktail forks for a sophisticated snack, tumble them onto a big wooden cutting board surrounded by other roast veggies, or even skewer the smaller potatoes and stand them upright like flavorful little trees. However you serve them, their golden color and fragrant aroma will steal the show.

Make Ahead and Storage

Storing Leftovers

To store leftover Garlic Rosemary Roasted Potatoes, let them cool completely, then transfer to an airtight container and refrigerate. They’ll keep well for up to three days, making them perfect for meal prep or a quick snack later in the week. Just be sure they’re fully cooled before sealing to keep them from getting soggy.

Freezing

If you want to freeze your Garlic Rosemary Roasted Potatoes, arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They will keep for about a month. Recrisping in the oven or an air fryer works wonders, bringing their crispy texture back to life.

Reheating

For best results, spread the potatoes out on a baking sheet and reheat in a 400°F oven for about 10 minutes, or until heated through and crisp along the edges. Avoid microwaving if possible, as it tends to soften the crispy exterior, but if you’re in a hurry, a few minutes in the microwave will do the trick.

FAQs

Can I use other potato varieties for Garlic Rosemary Roasted Potatoes?

Absolutely! While Yukon Golds, fingerlings, or baby potatoes create the perfect creamy interior and golden skin, you can easily substitute with red potatoes or even Russets (just peel thicker-skinned varieties if you prefer). Adjust roasting times slightly based on the size and type of potato.

Should I peel the potatoes?

No need – the potato skins add great texture and help hold the seasoning, plus they crisp up beautifully. Make sure to scrub them well; only peel if you have particularly thick-skinned larger potatoes or personal preference leans that way.

How do I prevent the garlic from burning?

Keep the garlic in large, smashed pieces rather than minced, and tuck them among the potatoes to protect from direct heat. Tossing or shaking the pan halfway also helps, ensuring the garlic caramelizes gently instead of burning.

Can I double the recipe for a crowd?

Yes! Just use two baking dishes or roast in batches to avoid overcrowding, which can lead to steaming instead of crisping. Make sure there’s room for the heat to circulate so every piece of Garlic Rosemary Roasted Potato comes out golden and irresistible.

Are Garlic Rosemary Roasted Potatoes vegan and gluten-free?

They are naturally both vegan and gluten-free as long as you stick to the listed ingredients, making them perfect for nearly every guest around your table. Just double check any additions (like dips or garnishes) if dietary needs are a concern.

Final Thoughts

If you crave a warm, crowd-pleasing side that’s as easy as it is unforgettable, give Garlic Rosemary Roasted Potatoes a try. Each bite brings together the perfect blend of crispy edges and rich, savory flavors. You’ll love the way your kitchen smells – and how quickly these golden beauties disappear!

Garlic Rosemary Roasted Potatoes Recipe

★★★★★

5.2 from 9 reviews

Author: anna
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegetarian

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Description

These Garlic Rosemary Roasted Potatoes are a flavorful and easy side dish that pairs well with any meal. The combination of fragrant rosemary, garlic, and a hint of paprika adds a delicious twist to classic roasted potatoes.

Ingredients

Scale

Potatoes:

3 lb Yukon gold (fingerlings or baby potatoes)

Seasonings:

10 cloves garlic
1 sprig rosemary
2 tbsp olive oil
1/2 tsp sweet paprika
1 bay leaf (optional)
1 pinch red pepper flakes (optional)
sea salt flakes

Instructions

Prepare Potatoes: Scrub and rinse the potatoes, then boil them with a bay leaf and salt until al dente. Drain and let them steam dry.
Preheat Oven: Preheat the oven to 375°F.
Prepare Garlic: Smash garlic cloves and remove the skin.
Coat Potatoes: Place boiled potatoes and garlic in a baking dish. Drizzle with olive oil, add rosemary, paprika, and salt. Toss to coat.
Roast Potatoes: Roast in the oven for 45 minutes, tossing halfway through until golden brown.
Serve: Garnish with parsley or dill and additional sea salt flakes if desired.