My Rosemary Garlic Roast Potatoes Recipe makes weeknights feel special with shatter-crisp edges, creamy centers, and a garlicky rosemary hit I never get tired of. It suits busy cooks and holiday hosts alike, and it reaches the table in about 45 minutes.
Easy Rosemary Garlic Roast Potatoes Recipe
This Rosemary Garlic Roast Potatoes Recipe leans on high heat, a preheated pan, and a quick parboil for the kind of crunch you hear across the room. You drive off surface moisture fast, and the roughened edges turn irresistibly crisp. Rosemary and garlic perfume the oil, so every bite tastes herby and savory.
Parboiling with a pinch of baking soda weakens the potato surface just enough to build a golden crust. You then toss the potatoes in infused oil to coat every nook. The result: deep color, big flavor, and soft centers that stay fluffy.
Ingredients You’ll Need
- Yukon Gold potatoes, 2 lb, cut into 1 to 1.5-inch chunks (Russets work and get extra crisp; reds stay waxier and a bit less crunchy)
- Olive oil, 3 tbsp (use avocado oil if your oven runs hot)
- Fresh garlic, 4 cloves, minced (shortcut: 1 tsp garlic powder; add it in Step 9 so it doesn’t scorch)
- Fresh rosemary, 2 tsp, finely chopped (swap 1 tsp dried rosemary if needed)
- Kosher salt for boiling water, 2 tsp
- Kosher salt for seasoning, 1 tsp Diamond Crystal or 3/4 tsp Morton
- Black pepper, 1/2 tsp
- Baking soda, 1/4 tsp (optional, for extra-crisp edges)
- Cornstarch, 1 tsp (optional if you skip the parboil)
- Lemon zest or a splash of red wine vinegar, optional finish
- Red pepper flakes or smoked paprika, optional kick
- Parmesan, 2 tbsp finely grated, optional finish
Equipment:
- Heavy rimmed sheet pan (18×13)
- Large pot for boiling, colander
- Mixing bowl and large spoon
- Small skillet or saucepan for oil infusion
- Sharp knife and cutting board
- Fish spatula or metal turner
Pantry notes:
- Diamond Crystal and Morton kosher salts measure differently. Start lighter with Morton, then adjust.
- Frozen diced potatoes can pinch-hit. Toss them with oil and seasonings and roast from frozen at 450°F for 25–30 minutes.
How to Make Rosemary Garlic Roast Potatoes
- Prep: 10 minutes
- Cook: 35 minutes
- Total: 45 minutes
- Preheat the oven to 450°F. Slide the empty sheet pan onto the middle rack to preheat.
- Cut the potatoes into 1 to 1.5-inch chunks. Aim for even size so everything cooks at the same pace.
- Bring 2 quarts of water to a boil with 2 tsp kosher salt and 1/4 tsp baking soda. Add the potatoes and boil 5–7 minutes, until a fork meets slight resistance and the edges look a little fuzzy.
- Drain well in a colander. Let steam escape for 1–2 minutes, then shake the colander to rough up the surfaces.
- Warm the oil, garlic, and rosemary together in a small skillet over medium-low for 1–2 minutes, just until fragrant. Pour the oil through a fine strainer into a bowl and reserve the garlic and rosemary solids.
- Toss the potatoes with the infused oil, the seasoning salt amount (1 tsp Diamond or 3/4 tsp Morton), and black pepper. If you skipped the parboil, dust with 1 tsp cornstarch for extra crunch.
- Pull the hot sheet pan from the oven. Spread the potatoes in a single layer, cut sides down, with space between pieces.
- Roast for 20 minutes. Slide a thin spatula under each piece, flip, and roast 10–15 minutes more, until deeply golden and crisp.
- Toss the potatoes with the reserved garlic and rosemary (and lemon zest or a splash of vinegar if you like). Roast 2 more minutes to take the raw edge off the aromatics.
- Taste and adjust seasoning. Shower with Parmesan or paprika if you want, then serve hot.
Pro Tips & Mistakes to Avoid
- Preheat the sheet pan so the bottoms sear on contact.
- Cut evenly so the pieces finish together.
- Don’t crowd the pan; use two pans if needed to keep space between pieces.
- Parboil for 5–7 minutes only; overboiling can turn the centers mushy.
- Dry the potatoes after draining; excess moisture blocks browning.
- Infuse the oil and add the garlic and rosemary at the end to prevent burnt bits.
- Use 450°F regular bake or 425°F convection; both yield great color.
- Start with enough oil to lightly coat; too little oil leads to dull, leathery outsides.
- If you skip parboiling, dust with a little cornstarch to encourage crusting.
- Season to taste at the end; the parboil already adds some internal seasoning.
Variations I’ve Tried
- Gluten-free: The base recipe fits gluten-free cooking; check spice blends and Parmesan for cross-contact.
- Vegan: Use olive or avocado oil and skip the Parmesan or swap in a vegan hard cheese.
- Herb swap: Try thyme, sage, or oregano in place of rosemary.
- Spice it: Add smoked paprika, chili flakes, cumin, or everything bagel seasoning.
- Citrus finish: Grate lemon or orange zest over the pan right before serving.
- Cheese crust: Toss with 2 tbsp finely grated Parmesan during the last 5 minutes.
How to Serve Rosemary Garlic Roast Potatoes
Serve these next to roast chicken, steak, salmon, or a platter of grilled tofu. I also love them under runny eggs with a swipe of garlic yogurt or a spoon of pesto. A crisp green salad and a bright squeeze of lemon make the plate sing.
Make-Ahead and Storage
- Make-ahead for crowds: Roast 20 minutes, cool on the pan, then hold at room temp up to 2 hours. Finish roasting 10–15 minutes before serving.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze on a sheet pan until firm, then bag for up to 2 months.
- Reheat best: Roast at 425°F on a preheated pan for 10–12 minutes, or air-fry at 375°F for 5–8 minutes. A hot skillet with a little oil also works; skip the microwave if you want to keep the crunch.
Nutrition Information
Calories: about 180 per serving (6 servings). Macros: mostly carbohydrates from potatoes, with a moderate bump of fat from the oil and a small amount of protein. Trim the oil to lower calories, or add a protein on the plate to balance the meal.
Rosemary Garlic Roast Potatoes Recipe
Rosemary Garlic Roast Potatoes are crispy on the outside, fluffy on the inside, and packed with savory flavor, making them a perfect side dish for any meal.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss the potato chunks with olive oil, minced garlic, chopped rosemary, salt, and black pepper until well coated.
- Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 35–40 minutes, tossing once halfway through, until golden brown and crispy.
- Serve hot, garnished with extra rosemary if desired.
Notes
For best results, use waxy potatoes like Yukon Gold. Do not skip the preheating step to ensure crispy edges. Leftovers can be reheated in an oven or air fryer.