These savory roasted potatoes are the perfect side dish to serve at dinner or breakfast, and make a great addition to your holiday spread. This budget-friendly recipe uses simple, low-cost ingredients and is super easy to make.
These garlic and rosemary roasted potatoes are perfectly crispy on the outside yet buttery and soft on the inside. Their savory flavor is complimented by freshly minced garlic and robust herbs.
You can enjoy them on their own, toss them into a salad or power bowl, or wrap them up into a burrito. If you plan on serving them as a side dish, they go great with my Spicy Vegan Chicken Sandwich or Caprese Panini.
Why You'll Love this Recipe
- Simple Ingredients: This recipe uses only six simple ingredients.
- Vegan, Dairy-Free, and Gluten-Free: This recipe is dairy-free, eggless, and doesn't contain any wheat (gluten), making it great for a variety of dietary needs.
- Tender Inside & Crispy Outside: We use one of my favorite cooking hacks to get perfectly crispy and tender potatoes.
- Incredible Flavor: We use a combination of freshly minced garlic and rosemary to deliciously season this recipe.
Potatoes: I recommend using baby potatoes in this recipe. They have a great texture and will give you more "outer skin" that will crisp up deliciously.
Garlic: Always, always, always use freshly minced garlic rather than pre-minced, jarred, etc. This will give you the best possible freshness and flavor.
Rosemary: These rosemary garlic potatoes call for fresh rosemary rather than dried for more of a fresh, robust flavor.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
Add some spice: If you want to spice things up, add ½-1 teaspoon of crushed red pepper when you toss the potatoes in the herbs and seasonings.
Swap for Dried Rosemary: If you don't have any fresh rosemary on hand, no need to panic. You can substitute it for 2 teaspoons of dried rosemary instead.
Potato Variations: There are plenty of great options to choose from when it comes to selecting a potato. If you don't love baby potatoes, I would recommend Yukon gold potatoes, russet potatoes, or red potatoes.
No Time to Soak Potatoes: If you don't have time to soak the potatoes for 20-30 minutes, you can boil them for about 8 minutes instead.
Expert Tip: to reduce the risk of the garlic burning, try to remove excess/fallen pieces of garlic from the baking sheet as the pan might burn them.
Step by Step Instructions
Image 1: Start by scrubbing your potatoes then transferring them into a large bowl filled with cold water. Allow them to soak for 20-30 minutes. This will remove excess starch from them and helps give them a crispy outside and tender inside.
While the potatoes soak, prep the rest of your ingredients and preheat the oven to 425 degrees Fahrenheit.
Image 2: Drain the potatoes and add them to a bowl with the remaining ingredients.
Image 3: Toss the potatoes until they are evenly coated with the seasonings.
Image 4: Transfer the potatoes to a baking sheet and place in the center of your preheated oven. Allow them to cook for about 35 minutes, removing them at least once in the middle of cooking to toss the potatoes.
Start watching the potatoes closely around the 30 minute mark to gauge your perfect level of crispiness and adjust the cooking time according to your personal preferences.
- Roast in the center of your oven. This is important because the heat is more evenly distributed. If you have your pan off-center, your potatoes will cook unevenly.
- Toss at least once during cooking. 1-2 times during the roasting process, remove the potatoes from the oven and toss them so they are able to cook on all sides.
- Pre-soaking or boiling is key. This will help remove excess starch and will give your potatoes that perfectly crispy outside and soft inside.
Frequently Asked Questions
You certainly can. Boiling potatoes for 5-8 minutes before roasting them will make both the skin on the outside and the inside of the potatoes softer.
In order to ensure perfectly crispy potatoes, I recommend soaking the potatoes in water before cooking, roasting at 425 degrees Fahrenheit, and tossing the potatoes at least once during cooking.
Make sure the temperature of your oven isn't too hot, and that the baking sheet is in the middle of your oven. Remove any excess garlic from the baking sheet that has fallen off the potatoes during the transfer process.
More Plant-Based Side Dishes You'll Love
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Garlic Rosemary Roasted Potatoes
- 1 Baking Sheet
- 2 pounds potatoes diced (or halved if using baby potatoes)
- 4 cloves garlic minced
- 2 tablespoon olive oil
- 2 tbsp rosemary chopped
- 1 ½ teaspoon salt
- 1 tsp pepper
- Start by scrubbing the potatoes and rinsing them well. Prep all ingredients according to the ingredient list.
- Transfer the diced potatoes to a large bowl of cold water and allow them to soak for 20-30 minutes. Near the end of soaking, preheat the oven to 425 degrees Fahrenheit.
- Drain the potatoes and toss them with the remaining ingredients. Mix well so that the potatoes are covered evenly in the seasonings. Transfer to a nonstick baking sheet.
- Roast in the oven on the middle rack for 35 minutes, tossing at least once halfway through cooking.