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Rosemary and Garlic Roasted Potatoes

These Rosemary and Garlic Roasted Potatoes are crispy, golden brown, and delicious! The perfect compliment to any meal. SO. GOOD.
Prep Time15 mins
Cook Time30 mins
Additional Time6 hrs
Total Time6 hrs 45 mins
Course: Sides
Cuisine: American
Servings: 4 servings
Calories: 410kcal
Author: Traci


  • 1 ½ pounds small yukon gold potatoes
  • 4 sprigs of rosemary
  • 8 garlic cloves peeled and smashed
  • ½ cup olive oil
  • Salt and Pepper to taste



  • Rinse and slice potatoes in half.
  • Place potatoes, rosemary, and garlic in a pot.
  • Cover with water.
  • Add salt, if desired.
  • Bring to a boil over high heat.
  • Reduce heat to medium and cook for 5 minutes.
  • Shut off heat.
  • Let potatoes stand in brine for at least 5-6 hours.


  • When you are ready to finish the potatoes, preheat the oven to 425 degrees and spray a casserole with cooking spray.
  • Drain potatoes and pour into a bowl, along with the rosemary and garlic from the brine.
  • Add olive oil and salt and pepper.
  • Toss potatoes to coat.
  • Pour into prepared casserole and roast, stirring occasionally, for 20-25 minutes, until golden brown and crisp.
  • Serve immediately.


  • To make the garlic cloves easier to peel, run them under some water, then smash them with the flat part of a knife blade.
  • The longer you leave the potatoes in the brine, the more flavor they will have.
  • Make sure to stir the potatoes occasionally during roasting to keep them from sticking and ensure that they brown on all sides.
  • These are better served hot!


Serving: 1cup | Calories: 410kcal | Carbohydrates: 39g | Protein: 5g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 23g | Sodium: 93mg | Fiber: 4g | Sugar: 2g