Garlic Rosemary Oven Roasted Potatoes

Garlic and rosemary oven roasted potatoes are the kind of side dish that never fails to impress at family gatherings or holiday dinners The outside turns perfectly crisp while the inside stays pillowy soft and packed with flavor These potatoes look stunning with their golden tops and fill your kitchen with an irresistible aroma

I still remember the first time I made these for a big Sunday dinner and everyone fought over the last crispy pieces There is just something special about potatoes roasted with fresh herbs and garlic

Ingredients

• Potatoes: Medium size potatoes brown or yellow russet potatoes will yield the optimal crispness and creamy interior Scrubbing them well keeps the skin that savory
• Olive oil: A good quality extra virgin olive oil gives the best flavor and helps those potatoes get golden
• Butter: Adds rich depth and helps the tops brown beautifully Look for butter with a high fat content for the best texture
• Garlic: Freshly crushed garlic infuses the whole dish with aroma and flavor Choose firm cloves for maximum freshness
• Rosemary: Fresh rosemary sprigs will give a piney brightness that dried simply cannot match Look for deep green leaves without woody stems
• Parsley: Fresh parsley brings color and a light herbal finish Buy a vibrant bunch with no yellowing leaves
• Sea salt: Use flaky sea salt for layers of flavor and a lovely crunch at the end
• Black pepper: A generous grind of fresh black pepper lifts all the flavors

Instructions

Wash and Slice:

Make sure to scrub your potatoes thoroughly to remove any dirt and dry them well Cut slits across each potato about three quarters deep leaving the bottoms intact This helps flavors seep in but keeps the potato whole

Brush with Olive Oil:

Spread the potatoes on a baking tray and use a pastry brush or spoon to coat each potato all over and in between the slices with olive oil This first layer of oil kicks off the initial crisping stage

Add Aromatics and Seasoning:

Sprinkle the crushed garlic into the slits and across the tops along with chopped rosemary and parsley Season everything generously with sea salt and freshly ground black pepper pressing some into the slits if possible

Roast to Perfection:

Bake the potatoes at two hundred degrees Celsius or four hundred degrees Fahrenheit Place them in the center rack for even heat Roast for one hour but every thirty minutes use a spoon or brush to baste the potatoes with the pan juices and any extra oil This helps them crisp on top but stay soft inside

Add Butter at the End:

About ten minutes before you finish roasting dot the tops with small pats of butter and let them melt in This final touch creates extra browning and a silky finish

Serve:

Remove from the oven and serve the potatoes hot with any extra pan juices spooned over the top

My personal favorite thing in this recipe is the way the fresh garlic caramelizes in the slits making every bite deeply savory It always reminds me of big holiday dinners with my sisters laughing as we sneak crispy potato bits from the pan

Storage Tips

Store any leftover potatoes in an airtight container in the refrigerator They will stay tasty for up to three days To reheat place them on a tray in a hot oven for about ten minutes to restore that delicious crisp Leftovers are also incredible added to breakfast omelets or tossed with greens for a quick salad

Ingredient Substitutions

Swap rosemary with thyme if you prefer a different herbal note Thyme is a bit milder but works beautifully Use ghee or a plant based butter for a dairy free version and keep the olive oil generous Yukon gold potatoes are a good substitute if you want more creaminess inside

Serving Suggestions

These potatoes are at home next to roasted meats grilled fish or a festive vegetarian main like mushroom Wellington Pile a few on your brunch plate with eggs and fruit for a hearty weekend start I love serving them with a simple sour cream dip or tangy herbed yogurt

Cultural and Seasonal Insights

While this dish is now a classic in American kitchens it draws inspiration from many European roasted potato traditions where garlic and fresh herbs are abundant in home gardens In winter these potatoes feel like the best comfort food and in summer they pair perfectly with grilled favorites for backyard gatherings

Seasonal Adaptations

Try fresh dill and lemon zest for spring dinners that feel light and bright In cooler months use a mix of root vegetables like carrots or parsnips cut similarly to the potatoes for a colorful twist Sprinkle with crumbled feta or goat cheese for a luxe finish around the holidays

Quick Notes

Wash potatoes well and dry so skins crisp best Baste every thirty minutes for maximum golden top and soft center Be generous with herbs for a lively flavor and color in each bite

Success Stories

This recipe has shown up at countless family birthdays Friends have even asked for it for Thanksgiving dinners One reader told me her kids now request these over french fries for special occasions which is a big win in my book

Freezer Meal Conversion

Let any extra roasted potatoes cool completely Lay them flat on a baking tray and freeze once frozen transfer to a bag and keep for up to a month To reheat place in a hot oven no need to thaw They come back nearly as crispy as fresh perfect for meal prep

Once you try these garlic and rosemary oven roasted potatoes you will want to make them every season They are sure to become a beloved classic on your table

Common Recipe Questions

→ How do you achieve crispy golden potato tops?

Brush potatoes generously with olive oil and roast at high heat, basting halfway through for extra crunch.

→ What type of potatoes work best?

Medium or Yukon Gold potatoes offer a creamy interior and crisp easily in the oven.

→ Can you prepare these ahead of time?

Yes, you may slice and season potatoes in advance, then roast right before serving for best texture.

→ How much garlic should be used?

Six crushed garlic cloves infuse the potatoes with plenty of flavor without overpowering them.

→ Is it necessary to peel the potatoes?

Leaving the potato skins on gives extra texture and helps form a crispy exterior.

→ How long should the potatoes roast?

Roast for one hour at 200ºC (400ºF), basting with the herbed oil halfway for best results.