Garlic & Rosemary Roasted Potatoes

Golden edges, tender centers and the aroma of rosemary make these potatoes an easy side for a relaxed dinner at home. Garlic goes in near the end of roasting, while a little lemon brightens the finished dish.

Serves: 4 as a side
Prep: about 15 minutes
Roast: about 35–45 minutes
Total: about 50–60 minutes

Ingredients

• 2 pounds small Yukon Gold or red potatoes, scrubbed and dried
• 3 tablespoons olive oil, divided
• 1 tablespoon finely chopped fresh rosemary
• ¾ teaspoon kosher salt, or to taste
• ½ teaspoon freshly ground black pepper
• 3 garlic cloves, finely minced
• 1 teaspoon finely grated lemon zest
• 1–2 teaspoons lemon juice, to taste
• 1 tablespoon chopped fresh parsley, optional

Directions

1. Heat the oven to 425°F. Use a large rimmed baking sheet, or two sheets if needed so the potatoes can sit in one layer with space between them.
2. Cut the potatoes into roughly 1-inch pieces. Halve very small potatoes and quarter larger ones, keeping the pieces similar in size. Pat the cut surfaces dry.
3. In a large bowl, toss the potatoes with 2½ tablespoons of the olive oil, the rosemary, salt and pepper. Spread them on the baking sheet with a cut side down where practical.
4. Roast for 25 minutes. Turn the pieces with a spatula, then roast for another 5–10 minutes, until they are nearly tender and starting to brown.
5. Mix the minced garlic with the remaining ½ tablespoon olive oil. Toss it gently with the potatoes on the sheet and return them to the oven for about 5–10 minutes. Watch the garlic closely; it should become fragrant without turning dark. The potatoes are ready when golden at the edges and easily pierced with a fork.
6. Transfer to a serving bowl. Add the lemon zest, 1 teaspoon lemon juice and the parsley, if using. Taste carefully and add more lemon juice or seasoning as preferred. Serve warm.

The secret to golden edges

Dry the potatoes well and leave room around the pieces. If the pan is crowded, divide the batch between two sheets. Cooking time depends on the size of the pieces and your oven, so use tenderness and color as the final check.

Make it your own

Swap half the rosemary for fresh thyme, or finish with a small handful of grated Parmesan after roasting. For a gentler garlic flavor, start with two cloves. Add the lemon gradually so it complements the herbs.

A table worth gathering around

Serve alongside roasted vegetables, a simple salad or your preferred main dish. Bring the potatoes to the table in a warmed serving bowl and finish with a few fresh herb leaves. For another dinner idea, browse OYT’s Recipes.

Oven and preparation times are approximate. This is an original OYT recipe presentation and is not represented as kitchen-tested.

Photo: Valeria Boltneva / Pexels. Illustrative stock food photograph; not a photograph of a kitchen-tested version of this recipe. Photo source · License.