Classic, comforting and delicious, Garlic and Rosemary Roasted Potatoes will elevate any main and help round out your next meal plan. This recipe is incredibly easy to make and comes together in around 45 minutes. It’s a perfect side dish for a weeknight meal, a Sunday roast, a special occasion, or even a holiday meal.
Serve with one of my delicious mains: Greek Lamb Chops, Braised Chuck Roast or Chicken Shish Tawook. See below for more pairing and serving ideas!
If you're looking for more sides and small dishes, check out my appetizers and salads recipe page.
Ingredients
It doesn’t get simpler than this. This recipe comes together with a few ingredients, but there’s room to experiment and make this recipe your own.
- Potatoes: I like using Yukon Gold potatoes for roasting, but you can use Russet Potatoes (also called baking potatoes), yellow potatoes, red potatoes, fingerling potatoes or small new potatoes (also called baby potatoes). You can choose to peel your potatoes if you prefer, but I like to keep the skin. Try my Garlic Confit Mashed Potatoes too.
- Spices: A combination of garlic powder, paprika and chili flakes is all you need here, but do feel free to add other spices. If you don’t have any garlic powder, you can certainly use fresh garlic. If you like warm spices like coriander, try my Batata Harra (spicey Lebanese potatoes) recipe.
- Fresh Herbs: Fresh rosemary is key! I have rosemary growing in my garden almost year round so I am always looking for ways to use it. I like to keep the rosemary leaves whole but you can mince them if you like. You can use dried rosemary here too but I would use half the amount in the recipe if using dried. Other ways you can use fresh rosemary: No Knead Focaccia, confit cherry tomatoes and in braises like my Braised Chuck Roast.
Refer to the recipe card at the bottom of this post for the full list of ingredients and quantities!
How to Make This Garlic Rosemary Potatoes Recipe
Step 1. Cut the potatoes. Preheat your oven to 400F/204C. Cut your potatoes into large chunks or cubes that are about 1 to 1 ½ inches in size. Larger cubes pieces will of course take longer to roast. Add the potato chunks to a large mixing bowl.
Step 2. Season. To the bowl, add the olive oil, rosemary, garlic powder, paprika, salt, black pepper and optional chili flakes. Toss to combine, making sure all the potato chunks are coated in the marinade.
Step 3. Lay on the tray. Line a rimmed baking sheet or baking tray with parchment paper. Transfer the seasoned potatoes to the prepared tray and lay them in a single layer. It’s ok if a couple are touching, but make sure the potatoes aren’t on top of each other.
Step 4. Roast, garnish and serve. Roast potatoes in the preheated oven for 30-40 minutes or until fork tender and golden brown. Transfer your rosemary garlic potatoes to a serving dish and garnish with chopped parsley for a pop of fresh flavor.
Pairings and Suggestions to Complete the Meal
These roasted potatoes will work as a versatile side dish with pretty much any protein. But if you’re looking for ideas, serve them with my Beer Braised Short Ribs, Pistachio Crusted Rack of Lamb, or Pulled Beef.
For a more Middle Eastern inspired meal, pair the potatoes with my Za’atar Chicken Thighs, Harissa Honey Chicken, Chicken Shish Tawook, Arayes (meat stuffed pita), Pulled Lamb or Harissa Chicken Skewers.
These potatoes can also be served with brunch, paired with Turkish Eggs, Shakshuka or another hearty breakfast recipe.
Expert Tips
- Don't crowd the potatoes. Make sure to use a large enough baking pan or sheet pan so that the potatoes are not crowded and touching each other. You want them to be as crispy as possible. A similar process is outlined in my Spicy Lebanese Potatoes recipe.
- Use an air fryer. I love my countertop toaster oven/air fryer combo. I find the potatoes turn out much crispier when I use it instead of my standard oven. You’ll have to make adjustments to the cooking time but if you have an airfryer, give it a go.
- Don’t use foil. I recommend using parchment paper to line your baking tray. If you use foil, the potatoes will likely stick and cause a mess. And you’ll be leaving behind all the crispy bits on the foil.
Recipe FAQs
The answer is: it depends. If you are looking to save time, I would roast the potatoes off but keep them in the oven until just before I serve them. I would reheat them on very high so that they will warm through and crisp up again. But do not make this recipe too far in advance. Plan ahead and think about when you want to serve and work backward.
In an airtight container in the fridge for up to 4 days. To reheat, lay the potatoes flat on a parchment paper-lined baking tray and place them in a preheated oven. You can also reheat in an airfyer or toaster oven. OR in a pinch, use a microwave but they won’t be crispy anymore.
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Recipe Card
Garlic and Rosemary Roasted Potatoes
Ingredients
- 2 lbs Yukon Gold potatoes - See note for other potato varieties
- 3 tablespoon Extra virgin olive oil
- 2 teaspoon Fresh rosemary - Strip the leaves from the stem
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 teaspoon Chili flakes - Optional
- Fresh parsley for garnish
Instructions
- Preheat the oven and cut the potatoes. Preheat your oven to 400F/204C. Cut your potatoes into large chunks or cubes that are about 1 to 1 ½ inches in size. Larger cubes pieces will, of course, take longer to roast. Add the potato chunks to a large mixing bowl.
- Season. To the bowl, add the olive oil, rosemary leaves, garlic powder, paprika, salt, black pepper and optional chili flakes. Toss to combine, making sure all the potato chunks are coated in the marinade.
- Lay on the tray. Line a rimmed baking sheet or baking tray with parchment paper. Transfer the seasoned potatoes to the prepared tray and lay them in a single layer. It’s ok if a couple are touching, but make sure the potatoes aren’t on top of each other.
- Roast, garnish and serve. Roast potatoes in the preheated oven for 30-40 minutes or until fork tender and golden brown. Transfer your rosemary garlic potatoes to a serving dish and garnish with fresh parsley.
Notes
- Potatoes: I like using Yukon Golds for roasting, but you can use Russets, yellow potatoes, red potatoes, fingerlings or small new potatoes. Or try this recipe with sweet potatoes! You can choose to peel your potatoes if you prefer, but I like to keep the skin.
- Spices: A combination of garlic powder, paprika and chili flakes is all you need here, but do feel free to add other spices. If you don’t have any garlic powder, you can certainly use fresh garlic cloves.
- Fresh Herbs: Fresh rosemary is key! I have rosemary growing in my garden almost year round so I am always looking for ways to use it. You can use dried rosemary here too but I would use half the amount in the recipe if using dried.
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