Garlic Roasted Potatoes
from kristineskitchenblog.comIn this garlic roasted potatoes recipe, fresh garlic and rosemary bring a punch of savory flavor to crispy roasted potatoes. This easy side dish pairs well with so many main dishes, from salmon and chicken to pork and steak.
Servings: 4 servings
Calories: 183kcal
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.
Video
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.
Nutrition
Calories: 183kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 732mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 35mg | Calcium: 27mg | Iron: 1mg
