Roasted garlic and rosemary potatoes

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Chef Extraordinaire
Nov 4, 2004
2 pounds new potatoes
2 Tbs. chopped garlic
1 Tbs. freshly chopped rosemary, or 1 tsp. dried rosemary
½ cup olive oil
salt and pepper to taste

Preheat oven to 375 degrees
Wash and then dry potatoes
Place potatoes in a single layer in a roasting pan
Add the garlic, rosemary, oil and salt and pepper
Stir the potatoes to coat them well
Roast, stirring them every 10 minutes, until potatoes are tender
about 35-40 minutes.
pdswife, I make this all the time, with no measurements but the same ingredients. Daughter's favorite - chooses this even over fries!
Do you ever use any different herbs??

I think it sounds great this way but,
change is always good~
The last time they got made here (by HH) there was barbecue rub involved.

There's lots of other combinations that would be good, eg., lemon and oregano
i do a similar thing, adding quatered red onions and more recently sliced fennel. i mix them in a bowl, then put them in the baking dish sprayed with a little pam (reduces smoking from the extra oil burning).
i've tried different combinations of rosemary, oregano, thyme, sage, marjoram, savory, celery seed, paprika, lemon/lime/orange zest, and garlic.
You can ad anything to the potatoes

Lemon pepper
Garlic powder
Cayenne pepper power
chili powder
I start mine in a dry skillet to promote the roasting (small red potatoes peeled around the center or cut in half or thirds) with salt and pepper - then I add the rosemary, chopped shallots, salt and pepper, dotted with butter and finish in the oven - 375 for about 20 minutes or so.

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