January 30, 2010

Rosemary Garlic Roasted Potatoes

It's not hard to roast potatoes. Essentially, you toss them in a little oil, put them on a pan, stick them in a hot oven, and they roast. Check them once in a while for doneness, turn them so they cook evenly, salt and pepper them and you have roasted potatoes.

However, sometimes they come out better than other times, so it makes sense to write down the recipe so that it is repeatable. I worked from a recipe for 4 servings as a side dish, and it called for 2 lbs. of potatoes. I had 3 lbs. in the pantry, and we really like our potatoes, so this recipe will feed 6 people a side-dish portion or 4 people a little more with a bit left over. Leftovers = good.

While I didn't have fresh rosemary, I had some frozen, left over from when we had a rosemary bush in the yard. This reminds me that we'll have to plant one again this year.

Rosemary Garlic Roasted Potatoes


  • 3 pounds of Red Bliss potatoes, scrubbed.
  • 4.5 Tablespoons olive oil
  • salt
  • pepper
  • 3 Tablespoons of fresh rosemary, chopped
  • 3-4 cloves of garlic


  • large bowl
  • aluminum foil
  • large roasting pan

Turn the oven to 425 F. While it heats, halve the potatoes and cut them into 3/4" wedges. The wedge shape is key and gives you two sides to roast against the pan.

In a large bowl, toss the potatoes in the oil, and add salt and pepper generously.

Spread the potatoes in the roasting pan. If they cannot all be arranged flat in the pan, you'll need to arrange them in 2 pans.

Cover the pan securely with aluminum foil. This will allow the potatoes to steam and cook through before we roast them.

Place them in the oven for 20 minutes.

During that time, chop the rosemary and put aside. Chop the garlic, then crush into a paste with the side of a knife and a little salt (just over 1/8 tsp). Spread the garlic paste in the bowl.

After the 20 minutes are up, remove the foil from the roasting pan and roast for another 15 minutes.

Remove the pan and flip all the wedges to their other side. Replace pan in oven for another 7 minutes.

Sprinkle the chopped rosemary over the potatoes. Replace in the oven until the skins look wrinkly and roasted about 3-5 minutes.

Remove the pan and transfer the potatoes to the bowl. Toss the potatoes to coat with the garlic. Serve immediately.


Posted by James at January 30, 2010 9:45 PM
Create Social Bookmark Links

One of my faves, too... and I always try to have fresh rosemary around. I often parboil the potatoes, but the foil is a good idea to make it simpler.

The only major difference is that I toss in the garlic halfway through the cooking, so it gets cooked too.

Posted by: Barry Leiba at January 31, 2010 11:14 AM

This is the first time I've ever tossed the potatoes in raw garlic after cooking them. I was skeptical, but it was delicious. It's a different flavor. Sometimes, I like the sharp flavor of (mostly) raw garlic. The heat of the potatoes does cook the paste a bit.

Sometimes, I prefer the rich, slightly nutty flavor of roasted garlic. But the main thing is to avoid burning garlic. It turns bitter and can be quite nasty.

Covering instead of parboiling was a suggestion from Cook's Illustrated.

Posted by: James at January 31, 2010 12:09 PM

Steamed garlic is no treat, either. I won't make that mistake again. :-(

Posted by: Julie at January 31, 2010 7:07 PM

Copyright © 1999-2007 James P. Burke. All Rights Reserved