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roast potatoes

Rosemary Garlic Roasted Potatoes Recipe

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  • Author: lechefswife
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: side dishes
  • Method: roasting
  • Cuisine: French


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.


  • 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)


  1. 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)
  2. 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.
  3. 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.
  4. 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.

  5. 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.

  6. Lay the potatoes in a single layer on a baking sheet.
  7. Randomly place the pierced, skin on garlic cloves around the pan.
  8. Roast for 40 minutes, flipping the potatoes over half way through, making sure to mix the garlic in as well.

  9. Remove from the oven and let cool for a few minutes before serving. Make sure everyone gets a clove of garlic in their plate!



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.


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.