Fresh garlic and rosemary make these Garlic Roasted Potatoes exceptionally delicious! With their crispy edges and soft, fluffy centers, this is an easy side dish you’ll make again and again.
Garlic Roasted Potatoes Feel Fancy, but are So Easy to Make
Thanks to our weekly produce box delivery, we often have potatoes on hand. Sometimes I turn them into Potato Salad, and sometimes I’ll toss them into the slow cooker when I’m making a Crockpot Whole Chicken. Most often, though, I choose the simplest option and make oven roasted potatoes to go along with our dinner.
These garlic roasted potatoes always impress. I roast the potatoes with whole garlic cloves, then chop the garlic once it’s out of the oven and toss it with the warm potatoes. Roasting the cloves whole prevents the garlic from burning, while still infusing every bite with savory garlic flavor.
What Types of Potatoes are Best for Roasting
I usually use baby potatoes, red potatoes or gold potatoes (such as Yukon golds) in this recipe. Fingerling potatoes are another excellent option. This garlic rosemary potato recipe is also a delicious way to prepare savory Roasted Sweet Potatoes.
How to Make Garlic Roasted Potatoes
This is an overview of the recipe steps. Find the full recipe with ingredient amounts below.
Prep the potatoes: Scrub the potatoes and dry them well. Cut the potatoes into 3/4-inch pieces. I leave the skin on because it crisps up in the oven and adds delicious texture.
Combine everything on the baking sheet: Put the potatoes and 5 whole garlic cloves on a large rimmed baking sheet. Drizzle with olive oil and sprinkle on chopped fresh rosemary, salt and pepper. Toss to distribute the seasonings over the potatoes.
Bake at 425° F for 25 to 35 minutes. Stir the potatoes halfway through the bake time to help all sides cook evenly. The potatoes are done when they are lightly browned and crisp on the edges and tender when pierced with a fork.
Finish and serve: Chop the roasted garlic cloves and toss them with the roasted potatoes. Then serve them while they’re hot and enjoy!
Recipe Variations
- You can skip the rosemary and garlic and keep your roasted potatoes super simple with just olive oil, salt and pepper.
- For cheesy potatoes, sprinkle with Parmesan cheese after baking or during the last few minutes of the cook time.
- You can substitute 3/4 teaspoon of garlic powder for the fresh garlic.
- Instead of fresh rosemary, use dried rosemary. Or try other herbs and seasonings, such as Italian seasoning, dried thyme, dried oregano or smoked paprika.
- Add 1/2-inch chopped carrots to the pan to make Roasted Potatoes and Carrots.
How to Reheat Roasted Potatoes
Potatoes are best fresh from the oven, but leftover roasted potatoes will last in the refrigerator for up to 3-4 days. Reheat them in a 350° F oven for about 10 minutes, or until warm. These also reheat well in a skillet with a little olive oil. I find they crisp back up this way and I love to serve them with scrambled eggs for breakfast.
More Roasted Vegetable Recipes
I absolutely love roasted vegetables and make a pan of them at least once a week. Here are a few more of my go-to recipes:
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Garlic Roasted Potatoes
Ingredients
- 1 ½ pounds baby potatoes, see note about other types of potatoes
- 5 cloves fresh garlic, peeled and left whole
- 1 ½ tablespoons olive oil
- 2 teaspoons chopped fresh rosemary, or 1 ½ teaspoons dried rosemary
- salt and pepper, to taste
Instructions
- Preheat oven to 425° F. Line a baking sheet with parchment paper.
- Wash the potatoes and dry them well. Cut them in half (or quarters as needed to make ¾-inch pieces). Place potatoes on the prepared baking sheet.1 ½ pounds baby potatoes
- Put the whole peeled garlic cloves on the baking sheet.5 cloves fresh garlic
- Drizzle the olive oil over the potatoes and garlic. Sprinkle on the rosemary, salt and pepper. Toss to coat the potatoes in the oil and seasonings.1 ½ tablespoons olive oil, 2 teaspoons chopped fresh rosemary, salt and pepper
- Arrange the potatoes cut side down, with some space between them on the baking sheet.
- Roast for 25-35 minutes, until the potatoes are lightly browned and crisp on the edges and soft in the centers. Stir the potatoes half way through the bake time.
- Chop the roasted garlic cloves and toss them with the roasted potatoes. Serve immediately.
Notes
- You can also use Yukon gold or red potatoes. You will need about 6 medium potatoes to make 1 1/2 pounds. Cut the potatoes into 3/4-inch pieces. Toss them halfway through the baking time to help them cook evenly.
- Nutrition information is an estimate and does not include salt, which is added to taste.
I originally shared this recipe in April 2021. Post updated February 2026.
Looks good I’m trying the pork chop recipe with mushroom gravy
I’m GLUTEN FREE
Thanks for good ideas
Made the plain potatoes and they turned out great. Thanks!