These savory roasted potatoes make a versatile side for breakfast, dinner, or your holiday table. This budget-friendly recipe uses a few simple, inexpensive ingredients and comes together easily.
Garlic and rosemary give these potatoes a savory, aromatic crust while the insides stay tender and buttery. Freshly minced garlic and chopped rosemary elevate the flavor without any fuss.
Serve them on their own, add them to a salad or grain bowl, or tuck them into a wrap or burrito. They also pair nicely with sandwiches and paninis.
Why you’ll love this recipe
- Simple ingredients: Only six ingredients are needed.
- Diet-friendly: Vegan, dairy-free, and naturally gluten-free.
- Perfect texture: A small pre-soak or brief boil gives a crisp exterior and fluffy interior.
- Great flavor: Fresh garlic and rosemary create a fragrant, savory finish.
Ingredient notes
Potatoes: Baby potatoes are ideal because their skins crisp nicely. If you don’t have baby potatoes, Yukon Gold, red, or russet potatoes also work—cut them into similar-sized pieces for even cooking.
Garlic: Use freshly minced garlic for the best aroma and flavor. Jarred garlic won’t deliver the same bright taste.
Rosemary: Fresh rosemary gives a brighter, more robust flavor than dried. If you must use dried, reduce the amount to about 2 teaspoons.
See the recipe card below for exact ingredient amounts and a printable version.
Substitutions & variations
Spice it up: Add ½–1 teaspoon crushed red pepper when tossing the potatoes for a touch of heat.
Dried rosemary: Substitute 2 teaspoons dried rosemary if fresh isn’t available.
Different potatoes: Yukon Gold, russet, or red potatoes are all good alternatives—adjust cut size so pieces cook evenly.
Short on time: Instead of soaking for 20–30 minutes, boil the diced potatoes for about 8 minutes, then drain and proceed with seasoning and roasting.
Expert tip: Keep an eye on loose bits of garlic on the baking sheet. If they fall off, remove them so they don’t burn and turn bitter.
Step-by-step instructions
Image 1: Scrub the potatoes and transfer them to a large bowl of cold water. Soak 20–30 minutes to remove excess starch; this helps create a crisp exterior and tender interior. While they soak, prep the remaining ingredients and preheat the oven to 425°F (220°C).
Image 2: Drain the potatoes and add them to a bowl with the garlic, rosemary, olive oil, salt, and pepper.
Image 3: Toss until the potatoes are evenly coated with the seasonings.
Image 4: Arrange the potatoes in a single layer on a baking sheet and roast in the center of the oven for about 35 minutes, tossing once or twice so they brown evenly.
Check for crispness around 30 minutes and adjust time to suit your preferred texture.
Expert tips
- Roast in the center of the oven: The center rack promotes even heat and consistent browning.
- Toss during cooking: Turn the potatoes once or twice so every side gets crisp.
- Pre-soak or par-boil: Removing surface starch is the key to a crunchy exterior and soft center.
Frequently asked questions
You can par-boil diced potatoes for 5–8 minutes before roasting to speed cooking and ensure a softer interior. Soaking in cold water for 20–30 minutes is an alternative that reduces surface starch and improves crisping.
For crisp potatoes: remove surface starch (soak or par-boil), roast at a high temperature (around 425°F/220°C), and avoid crowding the pan so air can circulate.
Use fresh garlic but watch for small pieces that fall onto the pan; remove them if they start to brown too quickly. Ensuring the potatoes aren’t overcrowded and roasting in the center of the oven helps control browning.
More plant-based side dishes you’ll love
Greek Orzo Salad-
Vegan Mashed Sweet Potatoes
-
Air Fryer Baked Potatoes
-
Tabouli (Tabbouleh)
If you try this recipe, please consider leaving a star rating or a comment below — feedback is always appreciated.
Garlic Rosemary Roasted Potatoes
Kelsey Riley
Equipment
- 1 baking sheet
Ingredients
- 2 pounds potatoes, diced (or halved if using baby potatoes)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 1 ½ tsp salt
- 1 tsp pepper
Instructions
- Scrub and rinse the potatoes. Prep the remaining ingredients.
- Place diced potatoes in a large bowl of cold water and soak 20–30 minutes. Preheat oven to 425°F (220°C) near the end of soaking.
- Drain the potatoes and toss them with garlic, olive oil, rosemary, salt, and pepper. Ensure pieces are evenly coated.
- Spread potatoes in a single layer on a baking sheet and roast on the middle rack for about 35 minutes, tossing once halfway through. Adjust time for desired crispness.
Notes
Store leftovers in a covered container in the refrigerator for up to three days. Let potatoes cool completely before covering.
Avoid crowding the pan—potatoes should not touch. Use two baking sheets if needed for even roasting.
If short on time, par-boil for about 8 minutes instead of soaking. Skipping soaking or boiling is possible but will affect texture.
Nutrition
Carbohydrates: 25.3 g
Protein: 2.8 g
Fat: 5 g
Sodium: 591 mg
Potassium: 638 mg
Fiber: 4.2 g
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