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–+ servings
Bowl of garlic and rosemary roasted potatoes with parsley garnish.
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5 from 1 vote

Garlic and Rosemary Roasted Potatoes

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 busy weeknights, a Sunday roast, a special occasion, or even a holiday meal.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 4 people
Author: Luay Ghafari
Cost: $5

Ingredients

  • 2 lbs Yukon Gold potatoes - See note for other potato varieties
  • 3 tbsp Extra virgin olive oil
  • 2 tsp Fresh rosemary - Strip the leaves from the stem
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 1 tsp Kosher salt
  • ½ tsp Black pepper
  • 1 tsp 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

Refer to the post above for step-by-step recipe photos.
Ingredient 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.
 
Other Great Additions: Fresh thyme, Lemon juice, or dried herbs (like oregano).
Serve these crispy roasted potatoes with one of my delicious mains: Greek Lamb Chops, Braised Chuck Roast or Chicken Shish Tawook. See the blog post above for more pairing and serving ideas!

Nutrition

Calories: 274kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 895mg | Potassium: 986mg | Fiber: 5g | Sugar: 2g | Vitamin A: 401IU | Vitamin C: 45mg | Calcium: 31mg | Iron: 2mg