Garlic rosemary potatoes are halved red baby potatoes tossed in olive oil, dried herbs, garlic and Parmesan, then roasted until golden, ready in about 50 minutes. They feed 4 as a side, and the whole thing comes together on one baking sheet.
Why This Recipe Works
Cut the potatoes in half and lay them cut side down on the sheet. The flat face sits right on the hot pan, so it browns and crisps while the inside turns soft and creamy.
Tossing the potatoes in the oil and seasonings before they go on the pan matters. Every piece gets coated, so the herbs and garlic cling to the skins and the cut sides instead of sliding off.
Two kinds of garlic build the flavor. Garlic powder spreads evenly through the oil, and fresh minced garlic adds a sharper, brighter note. The Parmesan on top melts into a light, salty crust.
Garlic Rosemary Potatoes Ingredients
- 2 pounds small red baby potatoes, halved
- 1/3 cup olive oil
- 1 1/2 teaspoons dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried tarragon
- 1/2 teaspoon garlic powder
- 2 cloves garlic, minced (or about 1 heaping teaspoon jarred minced garlic)
- 1 1/2 to 2 teaspoons salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons finely chopped fresh parsley
- 1/4 cup grated Parmesan cheese
How To Make Garlic Rosemary Potatoes
Prep the pan and potatoes
- Heat the oven: Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper, so nothing sticks and cleanup is easy.
- Cut the potatoes: Wash the potatoes and cut them into halves, or into quarters if they’re on the larger side. Pieces of about the same size finish cooking at the same time.
Season and roast
- Mix the seasoning: In a large bowl, stir together the olive oil, minced garlic, garlic powder, rosemary, thyme, tarragon, salt, pepper and chopped parsley.
- Coat the potatoes: Add the potatoes to the bowl and toss until every piece is coated in the oil and herbs.
- Spread and top: Tip the potatoes onto the baking sheet in a single layer, cut side down. Sprinkle the 1/4 cup Parmesan over the top.
- Roast: Roast for 30 to 40 minutes, flipping the potatoes once halfway through. They’re done when the outsides are golden brown and a fork slides in easily.
- Serve: Serve the potatoes hot, with a little extra fresh herb on top if you like.
Recipe Tips
- Don’t crowd the pan: Keep the potatoes in a single layer with a little space between them. Crowded potatoes steam instead of roast, and they won’t brown.
- Start with 1 1/2 teaspoons salt: Potatoes soak up a lot of salt. Begin at the low end, taste one when they come out, and add a pinch more if they need it.
- Match the sizes: If your potatoes vary a lot in size, quarter the big ones and halve the small ones. That way no piece is raw in the middle or dried out.
- Use a metal spatula to flip: Slide it flat under the potatoes so the browned, crisp faces stay attached to the potato and don’t stick to the parchment.
What To Serve With Garlic Rosemary Potatoes
These potatoes are a natural side for roast chicken, grilled steak or baked fish. They also work next to a pot of Italian meatballs in red sauce, or with a simple green salad for a lighter meal.
How To Store
- Fridge: Cool the potatoes, then keep them in an airtight container in the fridge for up to 4 days.
- Reheat: Reheat them on a baking sheet in a 400°F (200°C) oven for 10 to 15 minutes, until hot all the way through and crisp again. A microwave heats them but leaves them soft.
- Freezer: Roasted potatoes don’t freeze well. They turn watery and mushy when thawed, so plan to eat them within a few days.
FAQs
Can I use fresh rosemary instead of dried?
Yes. Use about 1 1/2 tablespoons of finely chopped fresh rosemary in place of the 1 1/2 teaspoons dried. Fresh herbs are milder by volume, so you need more. Chop it fine so you don’t get woody bits.
Are garlic rosemary potatoes gluten-free?
The ingredient list has no wheat, flour or breadcrumbs, so the recipe is gluten-free as written. Check the label on your Parmesan and dried herbs if you’re cooking for someone with celiac disease.
Can I make these ahead of time?
You can wash, halve and season the potatoes up to a few hours ahead and keep them covered in the fridge. Roast them just before serving so they come out crisp. Leftovers reheat well in a hot oven.
Why are my roasted potatoes soggy instead of crispy?
Usually the pan is too crowded, or the potatoes went in wet. Dry them well after washing, spread them in a single layer, and place them cut side down so the flat face gets direct contact with the hot pan.
Nutrition
Estimated per serving (1 of 4), worked out from the ingredients.
- Calories: about 330 kcal
- Total Fat: 20g
- Total Carbohydrate: 33g
- Dietary Fiber: 4g
- Protein: 6g
Garlic Rosemary Potatoes
4
servings10
minutes40
minutes50
minutesHalved red baby potatoes roasted with olive oil, rosemary, thyme, tarragon, garlic and Parmesan until golden and tender. An easy one-pan side dish for 4.
Ingredients
2 pounds small red baby potatoes, halved
1/3 cup olive oil
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon dried tarragon
1/2 teaspoon garlic powder
2 cloves garlic, minced (or about 1 heaping teaspoon jarred minced garlic)
1 1/2 to 2 teaspoons salt
1/2 teaspoon freshly cracked black pepper
2 tablespoons finely chopped fresh parsley
1/4 cup grated Parmesan cheese
Directions
- Heat the oven: Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper, so nothing sticks and cleanup is easy.
- Cut the potatoes: Wash the potatoes and cut them into halves, or into quarters if they’re on the larger side. Pieces of about the same size finish cooking at the same time.
- Mix the seasoning: In a large bowl, stir together the olive oil, minced garlic, garlic powder, rosemary, thyme, tarragon, salt, pepper and chopped parsley.
- Coat the potatoes: Add the potatoes to the bowl and toss until every piece is coated in the oil and herbs.
- Spread and top: Tip the potatoes onto the baking sheet in a single layer, cut side down. Sprinkle the 1/4 cup Parmesan over the top.
- Roast: Roast for 30 to 40 minutes, flipping the potatoes once halfway through. They’re done when the outsides are golden brown and a fork slides in easily.
- Serve: Serve the potatoes hot, with a little extra fresh herb on top if you like.
