If you’re on the hunt for a side dish that’ll steal the spotlight, you’ve come to the right place. I absolutely love this Garlic Rosemary Roast Potatoes Recipe because it marries crispy edges with tender, fluffy insides—and that herby garlic-rosemary combo? Game changer. Whether it’s a busy weeknight or a special dinner, these roast potatoes always come through as my family’s favorite.
Why You’ll Love This Recipe
- Perfect Crispy Texture: Thanks to a little cornstarch magic, these potatoes get beautifully crisp without drying out.
- Flavor-Packed: The garlic and fresh rosemary give every bite a fresh, savory punch that’s hard to beat.
- Versatile Side: These roast potatoes pair wonderfully with everything from roast chicken to grilled veggies.
- Easy to Make: Minimal prep, straightforward ingredients, and a reliable oven method—that’s my kind of recipe.
Ingredients You’ll Need
Each ingredient plays a role here, creating the perfect balance between crispy, soft, and flavorful. I always recommend using fresh rosemary—it just makes all the difference!
- New potatoes: Their waxy texture holds shape well and roasts to an ideal crispness.
- Olive oil: Use a good quality one for the best flavor and a nice golden roast.
- Cornstarch: This is a little trick I discovered for extra crispiness on the outside.
- Freshly ground black pepper: Adds a subtle heat to balance the herbs.
- Kosher salt: Always better for seasoning; it’s less salty than table salt, so you can control flavors well.
- Paprika: Gives a gentle smoky warmth and a lovely color.
- Garlic powder: Brings out that essential garlic punch without burning like fresh garlic sometimes can.
- Onion powder: Adds depth and a mild sweetness to the seasoning mix.
- Minced fresh rosemary: The star herb that makes this dish unmistakably delicious.
- Grated Parmesan cheese: I like sprinkling it right after roasting for a salty, nutty finish.
- Chopped fresh parsley (optional): For a fresh, green pop of brightness to balance the richness.
Variations
I love how simple it is to switch things up with this Garlic Rosemary Roast Potatoes Recipe. You can easily customize it for your taste or dietary needs, and every version still comes out amazing.
- Herb Swap: Once, I swapped rosemary for thyme for a more delicate herb flavor and still got rave reviews from my family.
- Spicy Kick: Adding a pinch of cayenne pepper to the seasoning mix is my go-to when I want to give it a little heat.
- Vegan Parmesan: For a dairy-free version, I use nutritional yeast instead of Parmesan—it adds that cheesy savoriness without the dairy.
- Sweet Potato Version: I tried this with cubed sweet potatoes once and found the prep same, but the flavors shine in a whole new way.
How to Make Garlic Rosemary Roast Potatoes Recipe
Step 1: Prep Your Potatoes Just Right
Start by preheating your oven to 425°F, and if your oven has a convection setting, definitely use it at the same temp—it helps get the potatoes extra crispy. Then, quarter your new potatoes so each piece is roughly the same size to ensure even cooking. When I first tried this, I learned cutting them unevenly led to some pieces cooking through while others were still underdone, so this step really matters.
Step 2: Toss with Seasonings and Cornstarch
In a large bowl, mix together your olive oil, cornstarch, black pepper, kosher salt, paprika, garlic powder, onion powder, and fresh rosemary. Then add the potato quarters and toss until everything is evenly coated. The cornstarch is a little secret here—it creates a light, crispy coating that you’ll notice immediately when you taste these potatoes.
Step 3: Roast to Perfection
Spread the seasoned potatoes in a single layer on a parchment-lined baking sheet. Make sure they’re not crowded; leaving space helps them crisp up instead of steaming. Roast for 25-30 minutes until the outsides are golden and crispy, and the insides are fluffy and tender when pierced with a fork. I like to turn them halfway through cooking—this little move ensures even browning all over.
Step 4: Finish and Serve with Parmesan and Parsley
Once out of the oven, immediately sprinkle the hot potatoes with grated Parmesan cheese so it melts slightly, adding that salty, nutty layer. Top with chopped fresh parsley for a fresh hit of color and flavor. Serve these hot—you’ll find that the contrast between crispy and creamy, plus the burst of herbs and cheese, is just irresistible.
Pro Tips for Making Garlic Rosemary Roast Potatoes Recipe
- Use Fresh Herbs: Fresh rosemary has a brighter, more vibrant flavor than dried—don’t skip it if you can help it.
- Pat Potatoes Dry: Before tossing with oil and seasonings, dry your potato pieces thoroughly; moisture is the enemy of crispiness.
- Don’t Crowd the Pan: Give potatoes room to breathe on the baking sheet to avoid sogginess.
- Turn Often: Flipping halfway through roasting helps get that all-around golden color you’re after.
How to Serve Garlic Rosemary Roast Potatoes Recipe
Garnishes
I like to keep it simple here—fresh parsley is my favorite because it adds a tender freshness and a lovely green color that brightens the dish visually and flavor-wise. Sometimes, a sprinkle of extra Parmesan just before serving takes it over the top.
Side Dishes
These Garlic Rosemary Roast Potatoes pair beautifully with just about anything. Some of my go-to combos include roast chicken, grilled steak, steamed green beans, or a simple mixed green salad. For a vegetarian dinner, I’ll throw them alongside roasted Brussels sprouts and a lentil stew.
Creative Ways to Present
For a special dinner, I’ve served these potatoes in little ramekins topped with a sprig of rosemary—the presentation felt elevated and festive. Another time, I tossed in some roasted garlic cloves and served alongside a garlic aioli dipping sauce to really amplify that garlicky goodness.
Make Ahead and Storage
Storing Leftovers
You can store these roasted potatoes in an airtight container in the fridge for up to 3 days. I always recommend letting them cool completely before refrigerating to avoid sogginess. When I’ve done this, they held their texture surprisingly well.
Freezing
While I don’t usually freeze roast potatoes because they lose some crispiness, you can freeze them if needed. Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Reheat straight from frozen in a hot oven to regain some crisp.
Reheating
To bring leftovers back to life, skip the microwave and pop them in a preheated oven at 400°F for 10-15 minutes. This revives that crisp exterior I love so much. If you’re in a rush, a quick pan fry with a little olive oil works well too.
FAQs
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Can I use other types of potatoes for this Garlic Rosemary Roast Potatoes Recipe?
Absolutely! While new potatoes work best for their texture, Yukon Gold or red potatoes can also be delicious here. Just be sure to cut them into similarly sized pieces for even roasting. Starchy potatoes like Russets might break down more, resulting in a different texture.
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Can I use dried rosemary instead of fresh?
You can, but fresh rosemary offers a more vibrant flavor and aroma. If you use dried, reduce the amount to about a third because it’s more concentrated and can be a bit overpowering.
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Why do you add cornstarch to the potatoes?
Cornstarch acts as a light coating that helps absorb excess moisture and creates a crisp crust as the potatoes roast. This little trick is what gives the potatoes that irresistible crunch on the outside while staying soft inside.
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Can I prepare these potatoes ahead of time?
Yes! You can toss the cut potatoes with oil and seasonings and keep them covered in the fridge for up to a few hours before roasting. Just give them a quick stir to redistribute the seasoning before popping them in the oven.
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How can I make these potatoes gluten free?
This recipe is naturally gluten free! Just make sure your cornstarch and seasonings haven’t been cross-contaminated, and you’re good to go.
Final Thoughts
This Garlic Rosemary Roast Potatoes Recipe has become my kitchen’s go-to side dish because it never disappoints. The way those crispy, golden edges play against the creamy insides is pure comfort food at its best. I’m confident once you try it, you’ll find yourself coming back to this recipe time and again too—whether it’s for an everyday meal or feeding a crowd. So go ahead, give these potatoes a whirl and watch them steal the show!
Print
Garlic Rosemary Roast Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy crispy and flavorful Garlic & Rosemary Roasted Potatoes, a perfect side dish featuring tender new potatoes coated with a blend of aromatic herbs, spices, cornstarch for extra crispness, and finished with savory Parmesan cheese and fresh parsley. This easy-to-make recipe is ideal for complementing any meal and can be ready in just 40 minutes.
Ingredients
Potatoes and Seasoning
- 3 lb new potatoes
- ¼ cup olive oil
- 2 tbsp cornstarch
- 1 tsp freshly ground black pepper
- 2 tsp kosher salt
- 1 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp minced fresh rosemary
Toppings
- ½ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F. If your oven has a convection setting, select convection at the same temperature to ensure even roasting and extra crispiness.
- Prepare the Potatoes: Wash and cut the new potatoes into quarters to ensure they cook evenly and achieve a crispy exterior while remaining tender inside.
- Mix Seasonings: In a large bowl, combine olive oil, cornstarch, black pepper, kosher salt, paprika, garlic powder, onion powder, and minced rosemary. Toss the quartered potatoes thoroughly in this mixture so that every piece is evenly coated with the flavorful blend.
- Arrange for Roasting: Spread the seasoned potatoes evenly on a baking sheet lined with parchment paper. Make sure the pieces are in a single layer without overlapping to help them roast properly.
- Roast the Potatoes: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes until the potatoes develop a crispy outside and a soft, creamy interior. Occasionally check to prevent burning if needed.
- Add Toppings and Serve: Once roasted, transfer the potatoes to a serving dish. Sprinkle grated Parmesan cheese over the top and garnish with chopped fresh parsley if desired. Serve immediately while hot and crispy.
Notes
- Using cornstarch in the coating helps create an irresistibly crispy texture on the outside of the potatoes.
- A combination of garlic, paprika, and rosemary infuses the potatoes with rich, fresh flavors.
- Parmesan cheese adds a salty, savory finish that complements the herbs perfectly.
- This side dish is versatile and pairs well with grilled meats, roasted chicken, or vegetarian entrees.
- For a gluten-free meal, ensure all spices and cornstarch used are certified gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 282 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 7 mg
