These Rosemary Garlic Potatoes are the side dish you’ll want with everything. Baby potatoes are tossed in olive oil, garlic, and fresh rosemary, then roasted until golden, crispy, and fragrant. Simple yet irresistible, this recipe is easy to prepare and pairs perfectly with chicken, beef, fish, or even vegetarian mains. With just a few pantry staples, you can turn humble potatoes into a restaurant-worthy side dish.
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Rosemary Garlic Potatoes (Crispy & Golden)
Golden roasted potatoes with fresh rosemary and garlic. Crispy on the outside, fluffy inside — the perfect side dish for any meal.
- Total Time: 50 minutes
- Yield: 6 servings
Ingredients
2 lbs baby potatoes (or Yukon gold), halved
3 tbsp olive oil
4 garlic cloves, minced
2 sprigs fresh rosemary, leaves chopped
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional)
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss potatoes with olive oil, garlic, rosemary, salt, pepper, and smoked paprika until evenly coated.
Spread potatoes in a single layer on the baking sheet.
Roast for 35–40 minutes, flipping halfway through, until crispy and golden brown.
Garnish with extra rosemary and serve hot.
Notes
Use fresh rosemary for the best flavor. Spread potatoes out evenly for crispiness. Re-crisp leftovers in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Healthy Dinner Recipes
- Method: Roasting
- Cuisine: American / Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 2g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Why You’ll Love This Recipe
- Crispy edges with fluffy, tender insides.
- Fresh rosemary and garlic infuse every bite.
- Works as a side for almost any main dish.
- Easy, affordable, and uses simple ingredients.
- Oven-roasted for a healthier alternative to frying.
Tools and Preparation
- Baking Sheet: Large enough to spread potatoes in a single layer.
- Parchment Paper: Prevents sticking and makes cleanup easy.
- Large Mixing Bowl: For tossing potatoes with oil and seasoning.
- Sharp Knife & Cutting Board: To halve the potatoes evenly.
- Spatula or Tongs: To flip potatoes halfway through roasting.
These tools keep things simple and ensure perfect crispiness.
Ingredients
- 2 lbs baby potatoes (or Yukon gold), halved
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 sprigs fresh rosemary, leaves chopped
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
How to Make Rosemary Garlic Potatoes
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss halved potatoes with olive oil, garlic, rosemary, salt, pepper, and smoked paprika until evenly coated.
- Spread potatoes in a single layer on the prepared baking sheet.
- Roast for 35–40 minutes, flipping halfway through, until potatoes are crispy and golden brown.
- Garnish with extra fresh rosemary and serve hot.
How to Serve Rosemary Garlic Potatoes
- As a side with grilled chicken or steak.
- Paired with roasted salmon or baked fish.
- Alongside eggs for a hearty breakfast.
- With a fresh salad for a light meal.
- As a holiday or Sunday dinner side dish.
Tips for Success
- Cut potatoes into even halves for consistent cooking.
- Don’t overcrowd the baking sheet — spread them out for maximum crispiness.
- Flip halfway through roasting for golden edges on all sides.
- Use fresh rosemary for the best flavor (dried works in a pinch).
- Roast at high heat (425°F) to get that perfect crunch.
Best Side Dishes
- Grilled lemon herb chicken.
- Garlic butter salmon.
- Fresh green beans or asparagus.
- A crisp Caesar or Greek salad.
Common Mistakes to Avoid
- Crowding the pan: Leads to steaming instead of crisping.
- Skipping parchment paper: Potatoes may stick to the pan.
- Using too little oil: Not enough oil prevents crispiness.
- Adding garlic too early: Mix it with oil and coat well to avoid burning.
- Cutting potatoes unevenly: Some may burn while others undercook.
Storage & Reheating Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended, as texture suffers after thawing.
- Reheating: Re-crisp in the oven at 375°F for 10–12 minutes or in the air fryer for 5 minutes. Avoid microwaving.
Frequently Asked Questions
Can I use other types of potatoes?
Yes. Yukon golds, red potatoes, or russets all work well.
Can I make them in an air fryer?
Absolutely. Cook at 400°F for about 20–25 minutes, shaking halfway.
Do I need to peel the potatoes?
No. The skins add texture and crispiness. Just wash them well.
Can I make these ahead of time?
Yes. Prep and season, then refrigerate for up to 12 hours before roasting.
Can I add other herbs?
Yes. Thyme, oregano, or parsley also pair beautifully.
Final Thoughts
Rosemary Garlic Potatoes are a side dish that never fails to impress. Crispy, fragrant, and full of flavor, they elevate any meal without much effort. Whether you’re hosting a dinner party, preparing a holiday spread, or just want a cozy family meal, this recipe will become a favorite you return to again and again.