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Garlic Rosemary Potatoes

Garlic rosemary potatoes are roasted on a rimmed baking sheet until golden brown and tender. Fresh rosemary and garlic season Yukon Gold potatoes for a crisp-edged, fork-tender side dish.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tbsp rosemary fresh, chopped
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 cloves garlic minced

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. On an 18x13-inch rimmed baking sheet, toss the potatoes with the olive oil, rosemary, salt, and pepper, then spread them in a single layer.
  3. Roast for 20 minutes.
  4. Toss the potatoes with the garlic and turn them over.
  5. Roast for another 15 to 20 minutes, until golden brown and tender when pierced with a fork.

Notes

For the most even browning, spread the potatoes in a single layer. Refrigerate leftovers for up to 4 days; freezing is not recommended. For an olive-oil-free variation, substitute avocado oil.