Perfect Oven Roasted Potatoes
With their crispy edges and soft, fluffy centers, there’s a whole lot to love about roasted potatoes. This Garlic Rosemary Roasted Potatoes recipe is one of my favorite ways to prepare this simple side dish.
Thanks to our weekly produce box delivery, we often have potatoes on hand. Sometimes I turn them into potato salad (you can even make potato salad in the Instant Pot!). 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.
In this case, I’d argue the simplest option is also the most delicious.
Roasted potatoes seasoned with olive oil, salt and pepper are completely addictive. Even though the seasonings are simple, there’s no resisting the crispy edges and soft, fluffy centers of oven roasted potatoes. Most of the time this is how I season our potatoes. But when you’re craving something a little more special, these garlic rosemary roasted potatoes are sure to impress.
In this roasted potatoes recipe, garlic and rosemary bring a punch of savory flavor to crispy roast potatoes. Below you’ll find suggestions for other recipe variations that you might enjoy. Let’s get cooking!
How to Make Roasted Potatoes
- Scrub the potatoes and dry them well. Cut the potatoes into 3/4-inch pieces. You can leave the skin on the potatoes. It crisps up in the oven and adds delicious texture.
- Put the potatoes and a couple of whole garlic cloves on a baking sheet. I opted to use whole garlic cloves in this recipe because minced garlic tends to burn quickly in the oven. After roasting, the whole roasted garlic cloves are chopped and tossed with the potatoes.
- Toss the potatoes and garlic with olive oil, fresh rosemary, salt and black pepper. For the crispiest edges, arrange the potatoes cut-side down on the baking sheet.
- Roast at 425° F for 30 to 35 minutes. You can stir the potatoes halfway through the bake time if desired. If I’m using halved baby potatoes, I usually leave them cut-side down without stirring. If I’ve cut up larger potatoes, I find the potatoes cook more evenly if tossed halfway. The potatoes are done when they are lightly browned and crisp on the edges and tender when pierced with a fork.
- Chop the roasted garlic cloves and toss them with the roasted potatoes.
- These potatoes are so delicious, it’s hard to not eat them all straight from the pan!
Find the full recipe with ingredient amounts and instructions below.
What Types of Potatoes are Best for Roasting
I usually use baby potatoes, red potatoes or Yukon gold potatoes in this recipe. Fingerling potatoes are another good option. This garlic rosemary potato recipe is also a delicious way to prepare savory roasted sweet potatoes. You can even use Russet potatoes, or save Russets for making potato casserole, Instant Pot Baked Potatoes or mashed potatoes.
- You can skip the rosemary and garlic and keep your roasted potatoes super simple with just olive oil, salt and pepper. I often prepare roasted potatoes this way and they are always so delicious.
- For cheesy potatoes, sprinkle with Parmesan cheese after baking or during the last few minutes of the cook time.
- You can substitute 1/4 to 1/2 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. A pinch of red pepper flakes is a great way to add some heat.
- Add 1/2-inch chopped carrots to the pan to make roasted potatoes and carrots.
Roasted potatoes are the perfect side dish to go along with grilled chicken, baked salmon, baked chicken thighs or chicken breasts, and baked pork chops. They’re also a delicious addition to green salads. Or, serve these potatoes with eggs for breakfast.
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 the potatoes in a 350° F oven for about 10 minutes, or until warm. Or heat them in the microwave. The potatoes will be less crispy if reheated in the microwave.
More Roasted Vegetable Recipes
Perfect Oven Roasted Potatoes
- 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)
- 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.
- Put the whole peeled garlic cloves on the baking sheet.
- 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.
- Arrange the potatoes cut side down, with some space between them on the baking sheet.
- Roast for 30-35 minutes, until the potatoes are lightly browned and crisp on the edges and soft in the centers. You can stir the potatoes half way through the bake time if desired. If I'm using halved baby potatoes, I usually leave them cut-side down without stirring. If I've cut up larger potatoes, I find the potatoes cook more evenly if tossed halfway.
- Chop the roasted garlic cloves and toss them with the roasted potatoes. Serve immediately.
- 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 will be added to taste.
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