Garlic & Rosemary Roasted Potatoes
Golden, crisp, and full of savory flavor, these garlic rosemary roasted potatoes pair fresh herbs and garlic with tender baby red potatoes for an easy Italian side dish.
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Italian Translation: Patate arrosto con aglio e rosmarino
Region: Throughout Italy
Wine Pairing Suggestion: Soave or Pinot Grigio
Category: Side Dish [Contorno]
Michelle’s Cucina
A note from my kitchen to yours.
Potatoes are one of my absolute favorite foods, and this recipe is one of the easiest and most delicious ways to serve them. Fresh rosemary and garlic add plenty of savory flavor, while a combination of extra-virgin olive oil and butter helps the baby red potatoes roast until golden on the outside and tender in the center.
They’re great alongside a sandwich, or they make a simple side for roasted chicken, pork tenderloin, or a festive holiday meal. You can also change the flavor throughout the year with different fresh herbs and seasonings.
For the best golden exterior, dry the potatoes well after washing and give them plenty of room on the baking sheet. Arrange them in a single layer with the cut sides against the pan—crowding traps steam, which can leave the potatoes softer instead of golden and crisp.
Why This Recipe Works: Olive oil helps the potatoes roast and crisp while a little butter adds richness, and fresh rosemary and garlic bring plenty of flavor with very little prep. It’s an easy, versatile side that works just as well for weeknight dinners as it does for entertaining.
Ingredients for garlic & rosemary roasted potatoes:
Full measurements in the recipe card below.
- Baby Red Potatoes
- Extra-Virgin Olive Oil
- Unsalted Butter
- Fresh Rosemary
- Garlic Cloves
- Salt & Pepper
Recommended kitchen tools:
- Large Mixing Bowl
- Baking Sheet
- Parchment Paper
How to Make garlic & rosemary roasted potatoes:
STEP 1: Prepare.
Preheat the oven to 410°F and line a large baking sheet with parchment paper.
STEP 2: Combine.
In a large mixing bowl, combine the halved potatoes, olive oil, melted butter, rosemary, garlic, salt, and pepper. Toss gently until the potatoes are evenly coated.
STEP 3: Arrange.
Arrange the potatoes in a single layer on the prepared baking sheet, placing the cut sides down.
STEP 4: Roast.
Roast for 30–35 minutes, or until the potatoes are tender inside and golden and crisp along the edges.
How to Serve garlic & rosemary roasted potatoes:
- Serve hot from the oven as a simple contorno alongside pork tenderloin, roasted chicken, or Branzino al Forno. Add a simple green salad to round out the meal.
- For wine, pair with Soave or Pinot Grigio when serving the potatoes alongside lighter chicken or fish. For pork or a richer preparation, you could move into a light-to-medium Italian red.
La Vita, Simplified:
Pantry Favorite: A versatile EVOO like Carapelli works beautifully for everyday roasting, adding flavor while helping the potatoes develop those golden, crisp edges.
Prep Favorite: Pre-cut parchment sheets make roasting even easier—just grab, line the pan, and skip the measuring, cutting, and cleanup.
Ingredient Swap: No fresh rosemary? Substitute about ½ teaspoon dried rosemary. You can also swap in fresh thyme or sage for an easy seasonal variation.
Storage Tip: Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3–4 days. Reheat them in the oven or air fryer rather than the microwave to bring back some of their crisp texture.
GARLIC & ROSEMARY ROASTED POTATOES
Equipment
- Large Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
- 1 ½ pounds Baby Red Potatoes - washed and halved
- 1 Tablespoon Extra-Virgin Olive Oil
- 1 Tablespoon Unsalted Butter - melted
- 1 ½ teaspoons Fresh Rosemary - finely chopped
- 3 Garlic Cloves - minced
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Preheat the oven to 410°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the halved potatoes, olive oil, melted butter, rosemary, garlic, salt, and pepper. Toss gently until the potatoes are evenly coated.
- Arrange the potatoes in a single layer on the prepared baking sheet, placing the cut sides down.
- Roast for 30–35 minutes, or until the potatoes are tender inside and golden and crisp along the edges.
- Serve immediately alongside pork tenderloin, roasted chicken, or Branzino al Forno.
- Buon appetito!
Notes
- Serving Tips & Special Instructions:
- Serve with a glass of Soave or Pinot Grigio & alongside pork tenderloin, branzino al forno, or roasted chicken.
- No fresh rosemary? Substitute about ½ teaspoon dried rosemary. You can also swap in fresh thyme or sage for an easy seasonal variation.
- Michelle's Kitchen Recommendations:
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