Rosemary Garlic Roasted Potatoes
These Garlic Rosemary Potatoes are roasted until golden and crispy on the outside, while staying soft and creamy inside. With just a few simple ingredients—potatoes, olive oil, garlic, and fresh rosemary—this side dish is quick, nutritious, and bursting with flavor. Perfect for weeknight dinners, family gatherings, or holiday feasts.
Equipment
- 1 large mixing bowl
- 1 sharp knife
- 1 Cutting Board
- 1 Measuring spoons set
- 1 measuring cup
- 1 Sheet Pan (Half-size)
- 1 Parchment paper sheet
- 1 Spatula or Tongs
Ingredients
- 2 lbs Russet or Yukon Gold potatoes peeled and cut into 1-inch cubes
- 1 Tbsp fresh garlic finely minced (about 3–4 cloves)
- 1 Tbsp fresh rosemary finely minced
- 1 ¼ tsp kosher salt
- ½ tsp black pepper freshly ground
- 3 Tbsp olive oil
Instructions
- Prepare the Oven and Pan: Begin by preheating your oven to 400°F (200°C). A properly preheated oven is key to achieving potatoes that are both crispy on the outside and tender on the inside. While the oven heats, line a half-sheet baking pan with parchment paper. This not only prevents the potatoes from sticking but also makes cleanup much easier. Set the prepared pan aside.
- Peel and Cut the Potatoes: Take your russet or Yukon Gold potatoes and peel off the skin. Russet potatoes will give you crispier edges, while Yukon Golds result in creamier centers—both work beautifully. Cut the peeled potatoes into even 1-inch cubes. Keeping the pieces uniform ensures they cook evenly, so you won’t end up with some overcooked and others underdone.
- Prepare the Flavor Mixture: In a large mixing bowl, add the cubed potatoes. Sprinkle in the freshly minced garlic and finely chopped rosemary. Season generously with kosher salt and freshly ground black pepper. Finally, drizzle the olive oil over the top. The oil helps coat the potatoes, giving them that irresistible golden-brown crunch when roasted.
- Toss and Coat Evenly: Using a spatula or your clean hands, toss everything together until the potatoes are fully coated with the oil, garlic, rosemary, and seasonings. Make sure every cube is evenly coated—this step ensures that each bite is packed with flavor and roasts evenly without any bland spots.
- Arrange the Potatoes on the Pan: Transfer the seasoned potatoes to your parchment-lined sheet pan. Spread them out into a single layer, leaving a little space between each piece. Avoid crowding the pan, as overcrowding will cause the potatoes to steam instead of crisp. If needed, use two pans to allow proper airflow and even browning.
- Roast Until Golden and Crisp: Place the pan into the preheated oven. Roast the potatoes for 45–50 minutes, or until the outsides are deeply golden and crispy, while the insides are soft and fluffy. About halfway through cooking, use a spatula or tongs to gently flip and toss the potatoes. This helps them brown evenly on all sides and prevents sticking. Repeat tossing once more in the last 10–15 minutes for the best results.
- Check for Doneness: To ensure the potatoes are cooked perfectly, pierce one with a fork. The fork should slide in easily, and the outer edges should appear crisp. If they need a bit more time, return them to the oven for another 5 minutes, keeping a close eye to avoid burning.
- Cool Slightly and Serve: Once perfectly roasted, remove the potatoes from the oven and allow them to cool for about 5 minutes. This short cooling time lets the outer crust firm up even more while keeping the inside creamy. Transfer to a serving dish and enjoy them while warm for the best flavor and texture.
Notes
- Use russet potatoes for extra crispness or Yukon Golds for a creamier bite.
- Cut potatoes into even 1-inch cubes for uniform cooking.
- Do not overcrowd the pan—this ensures crispy edges instead of steaming.
- Toss potatoes halfway through baking for even golden browning.
- Fresh rosemary and garlic provide the best flavor, but dried herbs can be substituted in a pinch.
- Potatoes taste best freshly roasted, but leftovers can be stored for later use.