Roasted Rosemary Potatoes with Garlic

Roasted Rosemary Potatoes with Garlic

Ready in 45 minutes

Very tasty, yet healthy potato recipe.

"I make a version of this recipe. I use the same ingredients but don't put the rosemary on the potatoes. I usually heat the rosemary and olive oil in a saucepan until fragrant, let it steep for 20 minutes and then strain the rosemary out. I use that olive oil instead of olive oil + rosemary. Everyone loves it. I find mushrooms and asparagus are good additions to this at the end. They all cook pretty well together. "

- Morgan_Lavinia

Top-ranked recipe named "Roasted Rosemary Potatoes with Garlic"

4.9 avg, 7 review(s) 86% would make again

Ingredients

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2 pounds red potatoes; quartered
8 cloves garlic; peeled
2 tablespoons Extra-Virgin Olive Oil
1 tablespoon Dried Rosemary
Sea salt
Ground pepper

Original recipe makes 6

Servings  

Preparation

Preheat oven to 400.

Place the potatoes and garlic in a shallow baking dish large enough to hold them in a single layer.

Drizzle with the oil and toss well to evenly coat.

Sprinkle with the rosemary, salt and freshly ground pepper.

Toss again.

Roast, uncovered, for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center.

Credits

Added on Award Medal
Verified by stevemur

Roasted Rosmary Potatoes with Garlic photo by sadflower sadflower

Calories Per Serving: 272 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Super yummy!! Tip: my mom always told me to not add salt until they're cooked. The salt pulls out moisture, making to harder for them to get crispy!!
savannahh2 3 weeks ago
I love potatoes any time of the day!
carleebee 9 months ago
Good basic recipe. We liked it.
jonic1001 1 year ago
I make a version of this recipe. I use the same ingredients but don't put the rosemary on the potatoes. I usually heat the rosemary and olive oil in a saucepan until fragrant, let it steep for 20 minutes and then strain the rosemary out. I use that olive oil instead of olive oil + rosemary. Everyone loves it. I find mushrooms and asparagus are good additions to this at the end. They all cook pretty well together.
Morgan_Lavinia 1 year ago
My family loves this recipe.
d.d.breckel 1 year ago
Yummy! I used a mixture of purple, red and yellow baby potatoes with fresh Rosemary, which made this dish not only beautiful but delicious as well! This recipe is now part of my favorites. It's quick and easy, sure to be a crowd pleaser in a pinch!
chefkima 4 years ago
[I posted this recipe.]
kittie82 4 years ago
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