Roasted Rosemary Potatoes with Garlic

Roasted rosemary potatoes | Perfect potato appetizer and side dish for any dinner party.

5 from 8 votes

Roasted Rosemary Potatoes with Garlic

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.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 188kcal

Author: Kushi

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.

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.

Nutrition