Roast Potatoes with Rosemary and Garlic
Crispy on the outside and creamy on the inside, these roast potatoes infused with rosemary and garlic are a perfect side dish for any meal.
Ingredients
Main Ingredients
- 2 pounds Yukon Gold or Russet potatoes Yukon Gold for buttery creaminess; Russet for fluffier insides and extra crispness
- 1/4 cup olive oil Use a neutral oil with a high smoke point like avocado oil for extra browning
- 2 tablespoons fresh rosemary, finely chopped Or 2 teaspoons dried rosemary
- 4 cloves garlic, minced Or 1–2 teaspoons garlic powder in a pinch
- to taste Salt and freshly ground black pepper
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat.
- Wash and cut potatoes into 1.5-inch chunks.
- Place cut potatoes in a bowl of cold water and soak for at least 30 minutes (this removes excess starch and helps crisping).
- Drain the potatoes and spread them on a clean towel or paper towels. Pat completely dry.
Cooking
- In a large bowl, combine the potatoes with olive oil, chopped rosemary, minced garlic, salt, and pepper. Toss until evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet with space between pieces.
- Roast for about 45 minutes, turning or flipping them once halfway through (around 22–25 minutes).
- They’re done when edges are deep golden brown and interiors are tender when pierced with a fork.
- Remove from oven and taste for seasoning. Serve hot.
Notes
These roast potatoes are best enjoyed immediately. Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in an oven or air fryer for best results.