Roasted Rosemary Potatoes with Garlic are easy to make and a delicious oven-baked appetizer or side dish prepared using just five ingredients. The potatoes are crispy on the outside and creamy, melt-in-your-mouth texture inside. Whether you serve them for a family dinner or a Thanksgiving or Christmas holiday feast, they’ll be a hit.
Oven Roasted Potatoes
If you are looking for a perfect party appetizer or side dish with potatoes, then try these oven-roasted potatoes with rosemary and garlic. The flavor of fresh rosemary with garlic makes this irresistibly delicious.
If you are looking for a side dish to serve with Thanksgiving turkey or Christmas main dish, try this potato recipe. You can even add carrots. This would be an ideal side dish for holidays or any meal.
Check out our best Thanksgiving recipes and Christmas recipes.
Ingredients
Potato: To get a crispy exterior, use russet, Yukon gold, or any large baking potatoes.
Garlic cloves: Fresh garlic cloves over powder are preferred.
Rosemary: Best to use fresh rosemary. If unavailable, then add dried rosemary.
Olive oil: The flavor compliments rosemary, garlic, and potatoes very well.
Salt: Adjust to taste.
Check out the recipe card for the full list of the ingredients.
How to make crispy rosemary potatoes?
- Preheat the oven to 450 degrees F. Line a baking pan with parchment paper and keep it aside.
- Wash and cut the potatoes into wedges of desired thickness.
- In a bowl, add olive oil, garlic cloves, fresh rosemary, and salt and mix well.
- Add the potato wedges and toss till the potatoes are coated in the mixture.
- Transfer this to the baking pan, spread the potatoes in a single layer, and bake for 30 to 40 minutes or until crispy and golden brown, turning the potatoes halfway through so they are cooked evenly on both sides.
- If using cayenne powder, you can sprinkle it in the last 5 minutes.
- Serve with mayonnaise and ketchup for an appetizer or as a side with a grilled chicken, steak, or Thanksgiving turkey.
Tips
- To make crispy roasted potatoes, use good-quality potatoes, such as russets or any large baking potatoes, and olive oil.
- Leave the skin on. Wash and cut the potatoes into wedges of desired thickness. Baking time may vary depending on the thickness of the potatoes.
- Do not overcrowd the pan. Overcrowding will steam the potatoes and make them soft instead of crispy.
- You can bake carrots, sweet potatoes in a similar way.
- For the stovetop method, Follow the same steps to toss the potatoes. Arrange them in a wide pan in a single layer and cook them on high heat for 2 to 3 minutes.
- Splash one or two tablespoons of water, cover with a lid, and cook on medium to medium-low flame for 10 minutes, turning halfway through until cooked. Again, the time varies depending on the thickness of the potato wedges.
- Finally, cook the potatoes on high flame again for an additional 2 to 3 minutes to get that golden brown color.
Variations
- Lemon rosemary potatoes: Squeeze lemon juice and sprinkle lemon zest just before serving for a bright flavor.
- Rosemary parmesan potatoes: For cheesy potatoes, sprinkle parmesan last 5 minutes of baking.
- Spicy rosemary potatoes: For a bit of heat, you can even add red pepper flakes or cayenne while making the seasoning.
More potato appetizers
Recipe card
Roasted Rosemary Potatoes with Garlic
Equipment
- Baking pan
Ingredients
- 2 large Baking potatoes (or 3 medium potatoes)
- 3 to 4 tablespoon Olive oil
- 8 cloves Garlic , chopped lengthwise
- 2 tablespoon Rosemary , fresh chopped or 1 tablespoon Dried
- ½ teaspoon Cayenne powder or red chile powder (optional)
- ¾ teaspoon Salt , adjust to taste
Instructions
- Preheat the oven to 450 degrees F. Line a baking pan with parchment paper and keep it aside.
- Wash and cut the potatoes into wedges of desired thickness.2 large Baking potatoes
- In a bowl, add olive oil, garlic cloves, fresh rosemary, and salt and mix well.3 to 4 tablespoon Olive oil, 8 cloves Garlic, 2 tablespoon Rosemary, ¾ teaspoon Salt
- Add the potato wedges and toss till the potatoes are coated in the mixture.
- Transfer this to the baking pan, spread the potatoes in a single layer, and bake for 30 to 40 minutes or until crispy and golden brown, turning the potatoes halfway through so they are cooked evenly on both sides.
- If using cayenne powder, you can sprinkle it in the last 5 minutes.½ teaspoon Cayenne powder
- Serve with mayonnaise and ketchup for an appetizer or as a side with a grilled chicken, steak, or Thanksgiving turkey.
Notes
- To make crispy roasted potatoes, use good-quality potatoes, such as russets or any large baking potatoes, and olive oil.
- Leave the skin on. Wash and cut the potatoes into wedges of desired thickness. Baking time may vary depending on the thickness of the potatoes.
- Do not overcrowd the pan. Overcrowding will steam the potatoes and make them soft instead of crispy.
- You can bake carrots and sweet potatoes in a similar way.
- Follow the same steps to toss the potatoes. Arrange them in a wide pan in a single layer and cook them on high heat for 2 to 3 minutes.
- Splash one or two tablespoons of water, cover with a lid, and cook on medium to medium-low flame for 10 minutes, turning halfway through until cooked. Again, the time varies depending on the thickness of the potato wedges.
- Finally, cook the potatoes on high flame again for an additional 2 to 3 minutes to get that golden brown color.
Nutrition
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Note: We originally posted this oven-roasted potatoes with rosemary and garlic recipe in Sept 2019. It has now been modified in Sep 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Sharon
These oven-roasted potatoes with the rosemary and garlic are the perfect side for bugers or steak.
Anjali
I love oven roasted potatoes and this recipe looks absolutely delicious! The addition of cayenne gives it a really nice spicy kick!
Taylor Kiser
These are my new favorite side dish! So delicious!