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Rosemary Garlic Roasted Potatoes

Rosemary Garlic Roasted Potatoes

Rosemary Garlic Roasted Potatoes are delicious and easy to make!  They are one of my family’s favourites and always get rave reviews.  One thing I love about Rosemary Garlic Roasted Potatoes is that they require little effort.  Easy peasy.

While the recipe calls for baby red potatoes, you can use large sized red potatoes.  The photo is of full size potatoes cut up.  I would stick with red potatoes though as I think they roast up better and give you a better texture.

Take me to the Recipe

I preheat my oven to 425 F on convection.  If you don’t have convection, bump that up to 450 F.  Line a baking dish with parchment paper.

If you are using baby potatoes, I like to cut them in half.  It speeds up the cooking time and I like the texture of the exposed potato.  If you are using mature potatoes, cut them into equal sized pieces so that you get even cooking.  Toss them in a bowl (or you can do what I do, toss them into the baking dish).  Coat with olive oil.  I use my hands to make sure the oil gets on each potato piece.

Then, I add the salt and rosemary and mix it in.  Pop it in the oven and cook for about 20 minutes.  Then I add coarsely (like really coarse) chopped garlic and stir the potatoes.  Depending on the size of the clove, I cut it into thirds or even halves.  I add the garlic half way through as I find that if I put it in with the potatoes at the beginning, by the time the potatoes are cooked, the garlic is dry and lacks flavour.

Cook for another 20 minutes or so and then enjoy!  The cook time is approximate as it varies pretty significantly depending on how crowded your baking dish is.  As always, try to avoid over crowding it as you will get a much better result if the hot air can get in and around the individual pieces of potato.

I love Rosemary Garlic Roasted Potatoes with nice thick rib eye steak and fresh salad!  We also sometimes grate some pecorino cheese on top once we pull them from the oven.  Try them and let me know how you liked them!

Rosemary Garlic Roasted Potatoes

Course Side Dish
Cuisine Canadian
Servings 4


  • 4 Cups Potatoes Red baby
  • 1/4 Cup Olive oil
  • 1 Tbsp Salt Sea or seasoned
  • 1 1/2 Tbsp Dried rosemary
  • 4 Cloves of fresh garlic


  1. Preheat oven to 425 F on convection.  If you don’t have convection, increase temperature to 450 F.  Line a large baking dish with parchment paper.

  2. Cut each baby potato in half unless it is really small.

  3. Pour in olive oil and mix so that all sides of the potatoes are coated in oil. Use more oil if necessary.

  4. Add salt and dried rosemary and mix well.

  5. Place in oven to bake for approximately 20 minutes. Meanwhile, peel the garlic cloves and cut them into halves or thirds depending on the size of the clove.

  6. At the 20 minute mark, take the potatoes out of the oven and add in the garlic.  Stir the potatoes and put back in the oven for about another 20 minutes or so.  The time will depend on how crowded your dish is — more crowded, longer time.  They are done when they are nicely browned and crispy.

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