Rosemary Garlic Roasted Potatoes

Our family has really been into potatoes this fall. And garlic. So when the idea of oven roasted potatoes with fresh garlic and rosemary came up it was a no-brainer. I have a feeling I’ll be making this recipe regularly this fall/winter and probably next summer too!

This recipe is a bit of a combination of a Betty Crocker roasted potato recipe I made years ago and a recipe I pinned last year from pocketchangegourmet.com. It has plenty of delicious garlic plus fresh rosemary and thyme. It comes together fairly quickly and is great as a side or even as a main course if you want.

If you’re looking for a more fancy product use small potatoes and cut them in halves or quarter. Using a couple different colors of potatoes and garnishing with fresh herbs adds to the presentation too.

We usually don’t go that fancy but it’s certainly an option. See the Notes section of the recipe for some more variations.

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Rosemary Garlic Roasted Potatoes

(1 votes, average: 5.00 out of 5)

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Ingredients

• 1½ to 2 pounds of potatoes (Yukon Gold or red work well)
• 2-3 tablespoons olive oil
• 3 cloves garlic, minced
• ¾ tablespoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• ¼ teaspoon salt (or to taste)
• ⅛ teaspoon ground black pepper (or to taste)

Instructions

1

Preheat oven to 400°F.

2

Quarter potatoes (or cube if your potatoes are larger like mine were).

3

Place potatoes in a large bowl and add remaining ingredients.

4

Toss to coat.

5

Spread potatoes in a single layer on a baking sheet.

6

Roast in oven for about 35-45 minutes (depending on the size of your potato pieces). (Turn once or twice during cooking for even roasting and to check for doneness.)

Notes

If you don't have fresh herbs on hand it's fine to substitute dried. About ¾ teaspoon of dried rosemary leaves (finely chopped) and ¼ teaspoon dried thyme leaves works well.