These Rosemary Garlic Roasted Potatoes are incredibly tasty. Crisp and golden brown outside, light and fluffy on the inside with plenty of flavor. You will love this roasted potatoes recipe.
This dish is a family favorite because the crispy wedges almost feel like French Fries or oven fries. With just a few basic ingredients you can have the best garlic rosemary potatoes recipe.
This recipe uses olive oil instead of melted butter to create for a heart healthy recipe.
These rosemary garlic potatoes are the perfect side dish for a Sunday roast - Roast Rack of Lamb, Roast chicken or with steak.
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Ingredients
- 2lbs Yukon Gold Potatoes, quartered length wise (you can also use red or russet potatoes if it is your preference)
- 3 tbsp of olive oil (I prefer olive oil over vegetable oil but you can use vegetable oil if needed)
- 3 sprigs fresh rosemary, stems removed, chopped finely
- 6 whole garlic cloves, with the peel on
- 2 tsp French sea salt (you can also use kosher salt)
- 2 tbsp Herbes de Provence (a French blend of rosemary, thyme, oregano and summer savory)
*I know in the US it is customary to use garlic powder, however we rarely do in our household. I love the flavor the fresh garlic gives to the potatoes and roasted garlic cloves taste great to eat on their own as well.
Equipment needed
- Sheet pan or Jelly roll pan
- Large saucepan
How to Make Rosemary Garlic Roasted Potatoes
5 minutes of prep time:
Finely chop the rosemary.
Make a knife point incision into the cloves of garlic with the peel on (this creates a pocket of steam to make for the most perfect roasted garlic)
Preheat oven to 350 degrees F.
Cooking Time:
First, parboil the potatoes for 10 minutes. In a sauce pan with cold water add the potatoes, peel on, and bring to a boil. Start the timer when the water starts to boil.
Once the 10 minutes are up - use the knife test to try the potatoes. Using a sharp knife, pointing downwards into a potato. The knife should pierce the potato easily but still be stuck in the potato.
Strain, then put the potatoes back in the pot on the stove over medium high heat so that the potatoes dry out. This only takes about a minute.
Turn off the heat and then toss the potatoes with the olive oil, rosemary, salt and herbes de Provence. Ensure all the potatoes are well coated.
Lay the potatoes in a single layer on a baking sheet.
Randomly place the pierced, skin on, garlic cloves around the pan. No need to mince garlic for this recipe- garlic left whole holds up better when roasting.
!this is Le Chef's tip for crispy roasted potatoes that are fluffy inside. Always parboil the potatoes for 10-15 minutes (depending on the size) before roasting!
Roasting Time:
Pre-heat oven temp 350 degrees F
Roast for 40 minutes, flipping the potatoes over half way through, making sure to mix the garlic in as well.
Remove from the oven and let cool for a few minutes before serving. Make sure everyone gets a clove of garlic in their plate!
Variations:
This versatile garlic roasted potatoes recipe can be made with red potatoes, russet potatoes, fingerling potatoes or baby potatoes. If you are using smaller potatoes, cut them only in half. Same if you are using larger potatoes you can cut them into 6 wedges.
Feel free to substitute rosemary with any of your favorite herbs. Thyme, oregano or mint are great additions to this dish. You can also use dried rosemary if you are not able to find fresh herbs.
Feel free to top with fresh parsley. This is just simple, well cooked, good food.
Storage:
Store cooked potatoes in an airtight container in the fridge for 3-4 days.
These potatoes are great to reheat on busy weeknights for dinner. Simply pop the potatoes back on a baking sheet in the oven at 350 for about 15 minutes. They will taste like the first day!
You can also heat in the microwave for 2-3 minutes if you are in hurry but the potatoes won't be as crispy as when you reheat in the oven.
You can also get creative and top them with parmesan cheese and black pepper.
Step by Step instructions in the recipe card below.
FAQs
Soaking the potatoes before roasting helps break down the starch in the potato which results in a fluffy inside and crispy outside. I also like to parboil my potatoes before roasting. Bring the potatoes in cold water to a boil and let simmer for 10-15 minutes until they are almost fully cooked. Then they can go in the oven and get deliciously crispy.
I recommend drying the potatoes before putting them in the oven. To do this, simply put the parboiled potatoes back in the pot over medium high heat for about a minute. Olive oil is great for cooking potatoes too as it doesn't create too much steam. Also make sure not to cover the potatoes with tinfoil or they will steam instead of roast.
This versatile garlic roasted potatoes recipe can be made with red potatoes, russet potatoes, fingerling potatoes or baby potatoes. If you are using smaller potatoes, cut them only in half. Same if you are using larger potatoes you can cut them into 6 wedges.
Potatoes are best made right before serving, however you can roast the potatoes the day before and then put them back in a hot oven on a baking sheet for 15 minutes before serving, they will taste great!
Favorite Main Courses to serve with Rosemary Garlic Roast Potatoes
Simple Roast Rack of Lamb and Potatoes
Lemon Thyme French Roast Chicken (Poulet Rôti)
Classic Boeuf Bourguignon
These potatoes are a perfect addition to a BBQ or even Christmas Dinner (you will love my recipe for Roast Capon)
Other side dish recipes you will enjoy:
Green beans (Sautéed Haricots Verts)
Let me know if you enjoyed this potato recipe by leaving a star rating and comment below. I love to hear from you.
Au plaisir,
Le Chef's Wife
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (5 and 2) and I have a full time job in hospitality in addition to this blog. I strongly believe that busy people deserve to eat well at home.
We were just recently featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment here:
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Rosemary Garlic Roasted Potatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Category: side dishes
- Method: roasting
- Cuisine: French
Description
These Rosemary Garlic Roasted Potatoes are incredibly tasty. Crisp and golden brown outside, light and fluffy on the inside with plenty of flavor. The best roasted potatoes you have ever tasted.
Ingredients
- 2lbs Yukon Gold Potatoes, quartered length wise (you can also use red or russet potatoes if it is your preference)
- 3 tbsp of olive oil (I prefer olive oil over vegetable oil but you can use vegetable oil if needed)
- 3 sprigs fresh rosemary, stems removed, chopped finely
- 6 whole garlic cloves, with the peel on
- 2 tsp French sea salt (you can also use kosher salt)
- 2 tbsp Herbes de Provence (a French blend of rosemary, thyme, oregano and summer savory)
Instructions
- Finely chop the rosemary. Make a knife point incision into the cloves of garlic with the peel on (this creates a pocket of steam to make for the most perfect roasted garlic)
- First, parboil the potatoes for 10 minutes. In a sauce pan with salted cold water add the potatoes, peel on and bring to a boil. Start the timer when the water starts to boil.
- Once the 10 minutes are up - use the knife test to try the potatoes. Using a sharp knife, pointing downwards into a potato. The knife should pierce the potato easily but still be stuck in the potato.
- Strain.
Strain, then put the potatoes back in the pot on the stove over medium high heat so that the potatoes dry out. This only takes about a minute.
-
Turn off the heat and then toss the potatoes with the olive oil, rosemary, salt and herbes de Provence. Ensure all the potatoes are well coated.
- Lay the potatoes in a single layer on a baking sheet.
- Randomly place the pierced, skin on garlic cloves around the pan.
- Roast for 40 minutes, flipping the potatoes over half way through, making sure to mix the garlic in as well.
- Remove from the oven and let cool for a few minutes before serving. Make sure everyone gets a clove of garlic in their plate!
Notes
Variations:
This versatile side dish can be made with red potatoes, russet potatoes, fingerling potatoes or baby potatoes. If you are using smaller potatoes, cut them only in half. Same if you are using larger potatoes you can cut them into 6 wedges.
Feel free to substitute rosemary with any of your favorite herbs. Thyme, oregano or mint are great additions to this dish. You can also use dried rosemary if you are not able to find fresh herbs.
Feel free to top with fresh parsley. This is just simple, well cooked, good food.
Storage:
Store cooked potatoes in an airtight container for 3-4 days.
These potatoes are great to reheat on busy weeknights for dinner. Simply pop the potatoes back on a baking sheet in the oven at 350 for about 15 minutes. They will taste like the first day!
You can also heat in the microwave for 2-3 minutes if you are in hurry but the potatoes won't be as crispy as when you reheat in the oven.
You can also get creative and top them with parmesan cheese and black pepper.
Suzanne says
Absolutely perfect potatoes! A five star side dish
lechefswife says
Thank you so much! I am so glad you enjoyed them xx