Rosemary Garlic Roasted Potatoes

Roasted Rosemary Potatoes

Word is that rosemary can boost your memory, according to a recent study presented at the Annual Conference of the British Psychological Society in Harrogate. It’s being speculated that the eucalyptol compound within the herb has an affect on the brain and our memory systems. I’ll take it. A little freshening up never hurt my brain, especially when it results in a bonus for my tastebuds too.

Regardless of its potential magical powers, I’ve always loved the natural fragrance of rosemary. In honesty, I don’t utilize it enough. I think this is largely because rosemary’s most often paired with meats. But of course it goes well with vegetarian cuisine too, crispy potatoes especially.

I absolutely adore this simple combination, and as mentioned in previous posts, can never get enough of roasted garlic. I contributed this dish for a family dinner the other week. As straightforward as it is, it surprisingly got a round of comments from the table. I was worried it’d be masked by all the other seemingly elaborate dishes on the table. There’s something about potatoes, however, that nearly always bring high fives.

Healthier, and much more elegant, than a deep-fried french fry, this is a classic side suited for numerous occasions. I always opt for a red-skinned potato for the touch of color they add to the bowl, but feel free to experiment with other varieties.

Rosemary Potatoes - Pre-roasted
Rosemary Garlic Roasted Potatoes

Yield: Serves 8


  • -3-4 Tbsp. extra virgin olive oil
  • -2 lb. small red-skinned potatoes, chopped into bite-sized cubes
  • -1 lb. small white-skinned potatoes, chopped into bite-sized cubes
  • -8-9 cloves garlic, smashed and then halved
  • -3 1/2 sprigs fresh rosemary, stripped from the stems
  • -2 tsp. kosher salt (less if using regular salt)
  • -3/4 -1 tsp. freshly ground pepper


  1. Preheat the oven to 400F.
  2. In large bowl, toss potatoes with garlic, rosemary, salt and pepper. Add oil, and toss until lightly coated.
  3. Line baking sheet with aluminum foil, and spread potatoes on sheet in a single layer.
  4. Roast in oven for 50-60 minutes, stirring twice throughout, until potatoes are browned and crisp on the outside, and tender on the inside.

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  • Reply
    April 25, 2013 at 2:35 pm

    Fantastic looking spuds! I love them 😀

  • Reply
    Ashley - baker by nature
    April 25, 2013 at 4:50 pm

    Wow! That big bowl of potatoes looks epic!

  • Reply
    Simply Life
    April 27, 2013 at 3:39 pm

    oh these potatoes look fantastic!

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