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Why I Love These Potatoes
Food does not need a long recipe with endless ingredients to be delicious and worthy of a special meal.
This recipe for garlic and rosemary roasted potatoes proves that simple, maybe even pantry staples for some, ingredients can create a perfect dish in under an hour.
To utilize the best of the spring, I use new potatoes. They are young potatoes that cook quickly and have the perfect creamy interior. There is no need to make a casserole. These are simply prepared with olive oil, spices, herbs, and a small amount of cornstarch to ensure they are crisp on the outside. Once roasted, they will become a favorite and soon be a recurring staple.
Rosemary Roasted Potatoes Ingredients
- New potatoes
- Garlic powder and onion powder
- Cornstarch
- Parmesan cheese
- Fresh rosemary
The full amount of each ingredient can be found in the recipe card below.
How to Make Rosemary Roasted Potatoes
Step 1: Prepare the potatoes – Cut the potatoes into bite-sized pieces and place them into a bowl. Douse with olive oil.
Step 2: Add flavoring – Add cornstarch, black pepper, kosher salt, paprika, onion powder, and garlic powder to the potatoes. Finely chop the rosemary and add to the bowl. Mix together, ensuring all the potatoes are evenly coated in oil and flavorings.
Step 3: Roast the potatoes – On a parchment-lined baking sheet, spread the potatoes into an even layer. Place into a 425°F oven for 25-30 minutes, until the potatoes are crispy and golden brown. Grate Parmesan cheese over the potatoes. If desired, sprinkle chopped parsley on top. Serve warm.
Recipe Tips
- Ensure the potatoes are cut into even sizes, which will allow them the same amount of time to roast, giving the dish uniformity. The smaller the pieces are, the faster they’ll roast.
- Using garlic powder works best for this recipe because of the high heat during roasting. Fresh garlic tends to burn at this level and length of roasting. This gives it a more bitter taste. The dried garlic powder gives the garlic taste without the bitterness.
- If available, use the convection setting on the oven when roasting the potatoes. This turns on a fan in the back of the oven. The fan helps circulate the hot air evenly around the oven. The potatoes get a crispy exterior while being all being roasted at a similar rate.
Frequently Asked Questions
Small new potatoes work best for this recipe. A Yukon Gold or russet potato would work, but it would need to be cut down to the correct size. A sweet potato may have an interesting flavor with the other spices in this recipe, and it would need to be sliced down to the correct size, but it would work.
Of course! You can add red pepper flakes or ground cayenne if you want some spice.
The crispy texture of these potatoes is best when fresh. However, any leftovers should be stored in an airtight container in the refrigerator and will last for 5 to 7 days.
More Side Dishes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Garlic & Rosemary Roasted Potatoes
Ingredients
- 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
- ½ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat the oven to 425°F. If a convection setting is available, use convection at 425°F. Cut the potatoes into quarters.3 lb new potatoes
- In a large bowl, combine the potatoes, olive oil, cornstarch, black pepper, salt, paprika, garlic powder, onion powder, and rosemary. Toss to combine and evenly coat the potatoes in the mixture.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
- Spread the potatoes out on a parchment-lined baking sheet. Roast in the preheated 425°F oven until the potatoes are crisp on the outside with a soft and creamy interior, 25-30 minutes. Remove from the oven and place on a serving dish. Top with Parmesan cheese and parsley, and serve immediately.½ cup grated Parmesan cheese, 2 tbsp chopped fresh parsley (optional)
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I was away visiting my Son and Family over Halloween and when I returned, My New Magazine was in my Mailbox – I managed to get into my house with all the mail, my luggage, and all the other things I had taken on the trip….I threw it all aside and grabbed a much needed chocolate/coffee Latte and sat down with the new Holidays Magazine. Over the next hour I went over the latest edition page-by-page! Once again, it is a Masterpiece!! I love the addition of the shopping area and the recipes this year…ohhhh the recipes!
Great job Kaleb and Team for putting together such an Inspirational, motivating magazine to help us kick off the Holiday Season! BRING ON ALL THE MADNESS OF THE HOLIDAYS! NOW I’m ready!
These are the best oven roasted potatoes I ever made. This recipe is a keeper.
Outstanding. Wow. I have been making “meh” roasted rosemary garlic potatoes for quite some time and decided I needed to up my game tonight. So glad I did! These were crispy outside, soft and fluffy inside and so full of flavour. My husband and son raved about them. I have some leftovers that I will heat in a frying pan tomorrow so hopefully they have some of that delightful crispy texture. Highly recommend. They’re a delight and really easy to put together.
Looks good. I do have a convection setting on my oven…do you reduce the temperature when using?
This was a delicious and easy recipe for a crowd! Everyone LOVED them!! Thanks for another great recipe Kaleb!
These were amazing! 😋