Crispy Roasted Garlic and Rosemary Potatoes
Prep time
Cook time
Total time
Golden potatoes roasted with garlic and rosemary are your perfect side dish.
Serves: 6
  • 2 and ½ pounds yukon gold potatoes, cut into 1 and ½ inch chunks
  • 1 head garlic, cloves separated and peeled.
  • 1-2 tablespoons fresh rosemary, chopped
  • ¼ cup olive oil
  • salt
  • pepper
  1. Preheat oven to 425 with baking sheet in the oven so that it gets hot.
  2. In a bowl, add potatoes, garlic cloves, olive oil and rosemary, salt and pepper to taste. Toss until everything is fully coated in oil.
  3. When oven is hot, carefully remove baking sheet and pour potatoes onto the hot pan, arranging in a single layer. Flip potatoes so that the cut side is facing the pan (that is how they will get crispy).
  4. Bake for 45-60 minutes, flipping halfway through. They are done when potatoes and garlic are golden brown.
Recipe by Fox and Briar at