Name: Garlic Rosemary Roasted Potatoes Recipe
Prep time: 5 min
Cook time: 37 min
Total time: 42 min
Cuisine: American
Ingredients: 3 lb Yukon gold fingerlings or baby potatoes (the smaller the better); 10 cloves garlic; 1 sprig rosemary (use more or less to your taste); 1/2 tsp sweet paprika; 1 bay leaf (optional); 1 pinch red pepper flakes (optional); Sea salt flakes (to taste); 2 tbsp olive oil

Jump to Recipe· 4.2 from 9 reviews

I am absolutely in love with this Garlic Rosemary Roasted Potatoes Recipe because it perfectly combines simple ingredients into a dish bursting with flavor and texture. The way the tender potatoes take on the aroma of fresh rosemary and roasted garlic makes every bite incredibly comforting yet sophisticated. This is one of those recipes I turn to when I want something effortless but impressive, whether it’s a cozy family dinner or a festive holiday gathering.

Why You’ll Love This Garlic Rosemary Roasted Potatoes Recipe

I think what truly makes this recipe shine is the harmony of flavors and textures. The garlic infuses a sweet, caramelized depth while the rosemary lends its fresh, earthy aroma. Combined with the smoky hint of paprika and a little crunch from sea salt flakes, the potatoes become irresistibly golden and crispy on the outside while remaining fluffy and tender inside. I can honestly say it’s the best way I’ve found to elevate simple roasted potatoes into a dish that feels special.

Besides the amazing taste, I love how easy it is to prepare. There’s no peeling or chopping involved; just scrub, parboil, toss with a few ingredients, and roast. This recipe fits perfectly into busy weeknights or last-minute celebrations. It stands out because it is vegan, gluten free, and uses whole baby potatoes which give it such a satisfying texture. Whenever I serve it, everyone keeps asking for seconds without me having to say a word about how healthy or simple the dish is.

Ingredients You’ll Need

A large silver pot filled with water and many small, light brown potatoes with smooth skins, partially submerged and boiling. Two whole potatoes, one slightly bigger than the other, rest on a wooden spoon held above the pot, showing their rounded and smooth texture. The pot sits on a white marbled surface, and the steam rises softly from the water, adding a slight blur around the potatoes. photo taken with an iphone --ar 4:5 --v 7

The ingredients in this Garlic Rosemary Roasted Potatoes Recipe are refreshingly straightforward yet essential to achieving that perfect balance of flavor and texture. Each component plays a key role in enhancing the dish.

3 lb Yukon gold fingerlings or baby potatoes: These potatoes are ideal because they hold their shape well and roast beautifully with a tender inside.
10 cloves garlic: Roasting the garlic whole adds a caramelized sweetness that complements the rosemary perfectly.
1 sprig rosemary: Fresh rosemary gives a fragrant, pine-like flavor that elevates the rustic potatoes.
2 tbsp olive oil: This helps crisp the potatoes and carry all the flavors evenly.
1/2 tsp sweet paprika: Adds color and a subtle smoky warmth without overpowering the other ingredients.
1 bay leaf (optional): Used during boiling to infuse gentle herbal undertones into the potatoes.
1 pinch red pepper flakes (optional): Perfect if you like a gentle kick and more complexity in flavor.
Sea salt flakes: For seasoning and adding a delightful crunch on top at the end.

Directions

Step 1: Start by scrubbing and rinsing the potatoes well to remove any dirt. Place them into a large stockpot along with the bay leaf, and cover with cold water. Bring the pot to a boil and generously season the water with salt until it tastes like seawater. This step is important for seasoning the potatoes from within.

Step 2: Let the potatoes simmer for about 15 minutes until they are al dente — you want them tender but still with a slight bite. You can check by piercing one with a knife; it should come out easily but not completely soft. Drain the potatoes and allow them to dry in their own steam for a few minutes to remove excess moisture.

Step 3: While the potatoes drain, preheat your oven to 375°F. Crush the garlic cloves lightly with the side of a chef’s knife to release their flavor and remove their papery skins but keep the cloves whole.

Step 4: Transfer the potatoes and garlic to a large baking dish. Drizzle the olive oil over them, then sprinkle with fresh rosemary, sweet paprika, and a good pinch of sea salt. If you enjoy a bit of heat, toss in some red pepper flakes. Toss everything gently to ensure even coating of oil and seasoning.

Step 5: Roast the potatoes in the oven for about 45 minutes, or until they reach a golden brown color to your liking. About halfway through the roasting time, give the potatoes a good toss or shake to ensure they brown evenly and the garlic caramelizes without burning.

Step 6: Once roasted, I love serving these immediately while hot, garnished with fresh parsley or dill and a few flakes of sea salt for added crunch and flavor punch.

Servings and Timing

This Garlic Rosemary Roasted Potatoes Recipe serves approximately 4 people, making it perfect for small family dinners or casual gatherings. The prep time is delightfully short—just about 5 minutes to scrub and prepare the ingredients. The cooking time breaks down into roughly 15 minutes for boiling and 37 to 45 minutes for roasting, totaling around 42 minutes. Since you let the potatoes dry for a few minutes after boiling and toss halfway through roasting, no extra resting or cooling time is needed before serving. The dish is best enjoyed hot out of the oven.

How to Serve This Garlic Rosemary Roasted Potatoes Recipe

A white oval baking dish filled with about twenty small roasted potatoes, each with a golden yellow color and slightly browned, crispy spots on their skins. Scattered across the potatoes are small green sprigs of fresh herbs like dill and parsley, some slightly wilted from roasting. At the bottom of the dish, there are dark caramelized bits and small roasted garlic cloves visible over a white marbled textured surface. The potatoes look shiny with a light coating of oil, and the light highlights their smooth, slightly wrinkled textures. Photo taken with an iphone --ar 4:5 --v 7

When I serve these Garlic Rosemary Roasted Potatoes, I like to pair them with dishes that complement their earthy, herby flavor. They go wonderfully alongside roast chicken, grilled fish, or even a vibrant plant-based main like mushroom Wellington or grilled veggies. At holiday dinners, they steal the show as a side to prime rib or turkey. For a casual meal, I throw them with a fresh green salad and tangy beetroot dip to balance the richness.

Presentation-wise, I love sprinkling a scattering of fresh herbs like parsley or dill over the top just before serving—it adds a pop of color and freshness. A few more sea salt flakes right on top add that irresistible crunch and burst of flavor in every bite. These potatoes hold their shape beautifully, so I serve them in generous portions, considering them a highlight rather than just a side.

To really complement the dish, I enjoy pairing it with a chilled glass of crisp white wine like Sauvignon Blanc or a light, fruity rosé. If you prefer cocktails, a classic gin and tonic with a sprig of rosemary echoes the herbaceous vibe beautifully. For non-alcoholic options, a sparkling lemonade or an herbal iced tea with lemon works perfectly. This recipe is fantastic for family dinners, holiday feasts, or even weeknight meals that call for some cozy, hearty food served warm and fresh!

Variations

I love switching things up depending on what’s in my pantry or what I’m craving. For instance, if you can’t find Yukon gold or fingerling potatoes, red or baby potatoes work great too, just make sure they are roughly the same size for even cooking. If you want to add a bit more texture, give the potatoes a gentle smash halfway through roasting to create extra crispy edges that I find irresistible.

For dietary needs, this Garlic Rosemary Roasted Potatoes Recipe is naturally vegan and gluten free, so it fits perfectly into many eating plans. If you want to make it a bit lower in fat, try a high quality cooking spray instead of olive oil, though I recommend using oil for that rich flavor and golden crispness every time. You can also experiment with other herbs like thyme or oregano in place of rosemary for a different but equally delicious herbal note.

Lastly, if you want to change the cooking method for a quicker version, try air frying the parboiled potatoes tossed with garlic and rosemary at 400°F for about 20 minutes. It speeds up the roasting time and gives a fantastic crispy exterior. Regardless of the variation, the essential technique of parboiling before roasting keeps the potatoes fluffy and tender inside, which is the secret I always stick to.

Storage and Reheating

Storing Leftovers

If you happen to have any leftovers (though that’s rare in my house!), store them in an airtight container in the refrigerator. This recipe keeps well for up to 3 days. I like to line the container with a paper towel underneath to absorb any excess moisture, which helps the potatoes stay a bit crispier when reheated.

Freezing

While you can freeze the roasted potatoes, I generally recommend enjoying them fresh because the texture can suffer a little after freezing. However, if you do want to freeze them, spread cooled potatoes on a baking sheet in a single layer and freeze until firm before transferring to a freezer-safe bag to avoid clumping. They keep for about 1 to 2 months frozen. When ready to eat, thaw overnight in the refrigerator before reheating to protect the texture.

Reheating

To reheat, I always prefer using an oven or a toaster oven set to 375°F to restore the crispy edges. Spread the potatoes on a baking sheet and warm them for about 10 to 15 minutes until heated through and crisp again. Avoid microwaving if possible, as this tends to make the potatoes soggy and less appealing. Roasting them again with a light drizzle of olive oil freshens up the flavors and texture beautifully.

FAQs

Can I use red potatoes instead of Yukon gold for this recipe?

Yes, you absolutely can! Red potatoes are a great substitute because they hold their shape well during roasting. Just make sure all the potatoes are similar in size so they cook evenly, and adjust your boiling time slightly if they are larger or smaller.

Why should I boil the potatoes before roasting?

Boiling the potatoes first, known as parboiling, helps start the cooking process so the insides become tender. This way, when you roast them, the exterior crisps beautifully without over-drying the interior. This balance is key to getting soft, fluffy potatoes with a golden crust.

Can I add other herbs besides rosemary?

Definitely! While rosemary is classic and delicious, fresh thyme, oregano, or even sage can add unique flavors that still work wonderfully with roasted potatoes. I’d recommend experimenting with small amounts first to find your favorite combination.

Is it necessary to keep the garlic cloves whole?

Keeping the garlic cloves whole while roasting helps them caramelize slowly without burning, resulting in a sweet, mellow flavor. If you prefer a stronger garlic taste, you can mince or slice them, but watch closely to prevent burning during roasting.

How do I make the potatoes extra crispy?

For extra crispy potatoes, make sure to dry them well after boiling and use enough olive oil when tossing. Also, flipping or shaking the potatoes halfway through roasting ensures they brown evenly. If you want, you can smash them lightly mid-roast to create more crispy edges.

Conclusion

I can’t recommend this Garlic Rosemary Roasted Potatoes Recipe enough—it’s the perfect easy, comforting dish that never fails to impress. Whether you’re cooking for friends, family, or just yourself, the flavors and textures will have everyone coming back for more. Give it a try, and you might just find your new favorite way to enjoy roasted potatoes!