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Whole Roasted Garlic Rosemary Potatoes

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These Whole Roasted Garlic Rosemary Potatoes are deliciously crisp and salty on the outside and buttery soft on the inside.
Course Side Dishes
Cuisine American
Keyword potatoes, roasted, Rosemary, side dish
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 servings
Calories 150
Author Laurie McNamara


  • 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.


You can also wrap these in tin-foil and throw them on the barbecue for 20-25 minutes.


Serving: 1g | Calories: 150kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 612mg | Potassium: 775mg | Fiber: 3g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 1mg