Show me someone who doesn’t love crispy, garlic rosemary roasted potatoes and I’ll show you a liar-liar-pants-on-fire.
Roasted potatoes are appropriate for nearly any meal during nearly any time of day. Breakfast/brunch? Potatoes. Lunch? More potatoes. Dinner? Definitely potatoes. Supper? What’s the difference between dinner and supper again…? It doesn’t matter – we can have potatoes. Can you tell I’m Eastern European?
Despite roasted potatoes’ popularity, the ability to cook perfectly crisp-on-the-outside, fluffy-on-the-inside taters still eludes many. That is why I’m sharing this super simple and quick recipe with you today – just in time for the winter holidays, when roasted potatoes are an absolute must.
The first key to the perfect garlic rosemary roasted potatoes is to pat the potatoes dry after washing – this helps them get crispy in the oven. The second key is to cut the potatoes into small-ish pieces, which helps them cook faster.
I like to use baby potatoes here because they have a creamier texture than russets. (Yukon Gold also work well.) But if you only have russet potatoes, feel free to use them.
One of the most important things about roasting potatoes (or crisping up anything in the oven) is to arrange the potatoes in a single layer on the baking tray, making sure to leave some space around all potato pieces so that hot air can circulate around them in the oven. If the potatoes are too crowded, they will steam instead of getting crispy.
Lastly, don’t skimp on the oil. Each potato should be evenly coated and glistening with oil – this is also important for achieving crispness.
I like to season my potatoes really simply with salt, pepper, herbs, and garlic. Chopped fresh rosemary is best; fresh thyme is great, too. In a pinch, dried rosemary, thyme, or Herbes de Provence work as well.
Now about the garlic: it may seem unusual, but I love to toss in whole cloves with the potatoes. They get really sweet, mellow, and creamy in the oven, and are just so delicious eaten whole alongside the potatoes.
Do not peel the garlic cloves before roasting – their papery skins will protect them from burning. (The cloves will slip easily out of their skins after roasting.) Also, be sure to use medium/large cloves, since little ones are more likely to burn.
These quick and easy Garlic Rosemary Roasted Potatoes are crispy on the outside and fluffy on the inside. Perfect for holiday feasts, weeknight dinners, and weekend brunches!
- 2 1/2 pounds baby potatoes (See Note)
- 12 medium or large garlic cloves (about 1 head)
- 2 rosemary sprigs, leaves picked and roughly chopped
- 3 tablespoons extra virgin olive oil
- ½ teaspoon fine sea salt
- Plenty of freshly ground black pepper
- Preheat the oven to 425ºF.
- Scrub the potatoes and pat try. Leave tiny potatoes whole and cut larger ones into 1-inch chunks.
- Place the potatoes on a rimmed baking sheet and add the whole garlic cloves (with their papery skins), rosemary, oil, salt, and pepper. Toss to combine. Arrange the potatoes in a single layer. (If your potatoes are too crowded, divide them among 2 trays).
- Roast until the potatoes are golden brown and crispy, tossing once halfway through cooking, 25 to 30 minutes total.
If you don’t have baby potatoes, use Yukon Gold or regular russets.
- Serving Size: 1/6 of the recipe
- Calories: 180
- Carbohydrates: 25.5 g
- Fiber: 4.9 g
- Protein: 5.2 g
Keywords: roasted garlic, rosemary, potatoes, vegan, holiday side dish