Flavorful rosemary mingles with garlic to make these delicious Roasted Potatoes that are the perfect side dish for any meal.
Roasted Potatoes are a staple in the MTK household. It’s one of the rare side dishes that the hubs and I both like; though he does complain that I typically roast the potatoes a little too long. He prefers a soft, tender potato. I want that crisp edge you get from roasting and that golden brown exterior.
These Rosemary and Garlic Potatoes are so easy to make – you can realistically cut them as large or as small as you want, just keep in mind the size will affect the roasting time. They make a perfect side dish to chicken, pork, or beef.
Can I Cut the Potatoes in Advance?
Absolutely. You can cut them maybe a day or so in advance and then just let them hang out in the fridge covered in water. I typically don’t cut them in advance, but I have heard that doing this will help make them extra crispy. I really should try that…
What Potatoes Should I Use?
I used red for this recipe, but I have also made roasted potatoes using tons of other types. We are big fans of the purple potatoes – these are the Hubs favorites. I’ve also used tri-color and Yukon Gold and all worked out great.
Do I Have to Use Rosemary in these Roasted Potatoes?
Nope. If you aren’t a fan of rosemary, or don’t have any available, go ahead and swap it out for what you have on hand or your favorite herb. Fresh or dried will work great. Some options are:
- Basil
- Paprika
- Thyme
- Oregano
You can always leave off the herbs completely and throw on some extra garlic if that’s your flavor of choice. I wouldn’t fault you at all for that.
More Recipes To Try:
- Chicken Fried Chicken and Gravy
- Roasted Asparagus and Potato Toss
- Roasted Fingerling Potatoes with Shallots and Rosemary
- Rosemary Lemon Chicken
- Simple Garlic Chicken
Recommended Equipment:
Rosemary & Garlic Roasted Potatoes
Ingredients
- 7 red potatoes
- 2 tablespoons olive oil
- 2 teaspoons dried rosemary
- 2 cloves garlic minced
- salt & pepper to season
Instructions
- Heat oven to 450 degrees.
- Line a baking sheet with parchment paper.
- Cut potatoes into 1 inch chunks.
- Mix remaining ingredients in a large bowl.
- Add potatoes to the bowl and toss to coat.
- Spread potatoes in a single layer on the baking sheet.
- Bake uncovered 25 – 35 minutes, turning halfway through.
Notes
I plan on serving this with crunchy ranch chicken.
That sounds like one delicious dinner!!