Rosemary and Garlic Roasted Potatoes

Rosemary and Garlic Roasted Potatoes make an easy and quick side dish for any meal! Crisp exterior with a soft middle that’s bursting with flavor. Made simply with yukon gold potatoes, olive oil, garlic, rosemary, salt, and pepper. The secret to so much flavor? Brining the potatoes! It makes such a difference and they are very addicting! Every bite is as perfect and delicious as the last.

roasted potatoes in a white serving bowl with a sprig of rosemary on a marble board with a grey napkin

I noticed that we don’t really share that many side recipes. Actually, the only time I genuinely start thinking about side dishes is Thanksgiving. Is that weird?

We always have sides with dinner. We even have sides with our breakfast! But it’s just something I genuinely never think about. So, I hope to be changing things and actually posting more delicious side dishes for every meal!

These potatoes are the best way to start. Just five ingredients make this dish the ultimate side dish! Perfect for breakfast or dinner.

Yes, breakfast. You can let these potatoes sit in the brine overnight and roast them when you wake up and have a delicious side with your avocado toast.

a bowl of roasted potatoes with a rosemary spring on a marble board with a copper serving spoon and a grey napkin

Sometimes, we only let the potatoes sit for about 2-3 hours in the brine before we get tired of waiting and roast them. We are a very impatient family when it comes to good food.

Well, It’s actually just me. I’m so impatient! I know waiting is a crucial part of baking and… brining. It’s just I get so anxious about it.

The wait is worth it but… ugh. Does anyone else suffer with this?

I hope not because it makes things a lot more stressful!

roasted potatoes in a white bowl with a sprig of rosemary

So, whether you brine these potatoes for six hours or get tired of waiting after three, this recipe will always turn out delicious.

How to make rosemary and garlic roasted potatoes

First, gather your (few) ingredients.

ingredients for rosemary garlic roasted potatoes on a marble board

Wash the potatoes and slice them in half. Place them in a pot with the garlic, rosemary, peppercorns, and water. Bring the water to a boil and let the potatoes cook for about five minutes. Turn off the heat and let the potatoes sit for 5-6 hours.

Once the potatoes are done bringing, preheat the oven to 425 degrees and spray a casserole with cooking spray. Drain the potatoes and place them into a bowl. Toss them with olive oil, salt, and pepper. Pour the potatoes into the casserole and bake for 20-25 minutes, stirring occasionally, until they are golden brown and crisp.

Expert tips:

  • Rinse cut potatoes in cold water to remove the starch.
  • 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!

When you make this Rosemary and Garlic Roasted Potatoes recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MSDeltaHospitality.

roasted potatoes in a white serving bowl with a sprig of rosemary on a marble board with a grey napkin

Rosemary and Garlic Roasted Potatoes

Traci
These Rosemary and Garlic Roasted Potatoes are crispy, golden brown, and delicious! The perfect compliment to any meal. SO. GOOD.
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Additional Time 6 hrs
Total Time 6 hrs 45 mins
Course Sides
Cuisine American
Servings 4 servings
Calories 410 kcal

Ingredients
 

  • 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

Instructions

TO PREP POTATOES:

  • 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.

TO ROAST POTATOES:

  • 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.

Notes

  • 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!

Nutrition

Serving: 1cupCalories: 410kcalCarbohydrates: 39gProtein: 5gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 23gSodium: 93mgFiber: 4gSugar: 2g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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