These Whole Roasted Garlic Rosemary Potatoes are deliciously crisp and salty on the outside and buttery soft on the inside.
These roasted potatoes go perfectly with just about anything. I made these to go along with my Chicken Cacciatore, but honestly whether it’s chicken, steak or fish sticks… these won’t disappoint! And really I see no reason why you shouldn’t make this at the most earliest convenience!
To make These Whole Roasted Garlic Rosemary Potatoes You Will Need:
- small baby redskin potatoes
- garlic infused olive oil
- kosher salt
- freshly ground black pepper
Rinse and scrub the potatoes.
Bring up a large pot of water to a boil and add the potatoes whole. You don’t want them to cook all the way in the pot. But after 12 to 15 minutes check with a knife and you should meet some resistance. They now can be pulled off the burner and drained.
But while the potatoes are “par” cooking you can get started on the rosemary.
Take the rosemary off of the stem by pulling the leaves backwards off of the stem.
Give them a nice ol’ chop!
Okay so now you have drained the potatoes and then place them in a large bowl.
Drizzle with the garlic infused olive oil. For a pound and a half, you only need a tablespoon.
Sprinkle generously with sea salt and fresh cracked black pepper.
Toss with the chopped fresh rosemary and spread out on an aluminum sheet pan. Roast in a 400 degree oven for about 10-15 minutes.
I pulled them out half way through and tossed them around to get them crispier on the other sides.
You know they are done when a knife is inserted smoothly without any resistance what-so-ever.
Enjoy! And if you give this Whole Roasted Garlic Rosemary Potatoes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Whole Roasted Garlic Rosemary Potatoes
- 1½ pound small redskin potatoes
- 1 Tablespoon garlic infused olive oil
- 1 teaspoon coarse sea salt, more or less to taste
- freshly ground black pepper
- 2 sprigs fresh rosemary leaves, chopped
- Wash the potatoes and place into a pot with enough water to cover the potatoes.
- Bring to a boil. Cook for about 12-15 minutes or until a knife can be inserted but still meets some resistance.
- Drain, and place in a large bowl. Toss with the garlic olive oil, sea salt, black pepper and chopped rosemary.
- Place on a sheet pan and into a preheated 425ºF oven for about 20-25 minutes, tossing them halfway through the baking time. Serve.
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Delicious! I love your recipe, and photos are stunning!
Thanks Sandra! I love a simple & straight forward recipe!
These look great – I never thought to par boil them-much quicker for after work!
I just wanna take a bite from that potato in the last picture like an apple. I'm totally drooling.
Love the way you layout your process photos, they are beautifully done. And now I'm hungry looking at this delicious recipe!
Yum yum and YUM! I, too, am a potato lover to the core. I've never thought about the garlic infused oil but it makes total sense! Definitely going to make these soon as a treat for my current low-carb state 🙂
I love a simple side dish such as this. Did I mention how much I love infused olive oils? Insert big sigh here. While in Pittsburgh over Christmas break my guy took me to the Strip District and I went nuts sampling various products. I ended up with a lime infused olive oil and a chipotle infused olive oil. They had too many to choose. I had no idea Star even had an infused olive oil. I'm
Last night we planned on having potatoes and realized we had none after we had the pot of boiling water going.. so disappointing. This made me realize that I need them very very soon!
I've got the potatoes boiling and we are having them tonight with chicken Marsala!
That looks amazing! Perfect for St Patty's Day!
These potatoes are beautiful and yummy looking! I also ADORE garlic, so this oil would be a great idea in my kitchen 🙂
Just stop to tell you Congrats on top 9!!! Those do look so tasty and amazing!!!
i love red skin potatoes! they look delicious! congrats on top 9 🙂
Quickly—-do you really buy potatoes in a bag, a grinder with pepper in it—or is that just for aesthetic value?
What makes this recipe even better is if you smash the potatoes then put on all the ingredients and bake 'em
Thanks for the recipe
looks delicious lovley flavours and pictures
Oh these potatoes like heavenly! I have a rosemary bush in my garden which is ready and waiting for me year round. Potatoes and rosemary are a beautiful thing together! Well done on the top 9!
Great recipe and they look wonderful. Great photos by the way.
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Wow! Those spuds look devine! I'll be on the lookout for the garlic infused oil, for sure!
I love this recipe, so simple, straight forward, and amazing results! Thanks!
your website looks supercool.you have shared something really worthy for us.Thanks.
This recipe is just bad. None if these commenters have tried to actually follow this recipe apparently.
The directions are literally different in different places on the page.
First, you say to boil water and then add potatoes and cook for 15 minutes, then later you say to add the potatoes first BEFORE you boil the water.
Secondly, you first say to roast them in the oven for 15 minutes, tossing them halfway through, only to then declare that actually no you should cook them for 25 minutes, tossing them halfway through.
Way to not even get your own recipe correct.
shut the fuck up lauren nobody cares be grateful and eat your fucking potatoes fat bitch white bitch i pimp your granny out at bingo for 5 dollars an hour please let me fuck yo dog.