These Rosemary and Garlic Roasted Potatoes are extra crispy and packed with delicious flavor! They're made with both garlic powder and fresh garlic to double up on flavor! You can serve them as a side for lunch, dinner, or even for brunch! They can be ready in less than 40 minutes and they're so easy to make!
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Why You'll Love These Rosemary Garlic Potatoes
Crispy and packed with flavor - Fresh garlic and fresh rosemary really make these potatoes shine. They add a ton of flavor and you'll want to the whole pan! The potatoes are buttery soft on the inside and crispy on the outside thanks to tapioca starch (or cornstarch)! It's my secret ingredient for the crispiest potatoes.
Easy and simple - There's nothing complicated about these potatoes and they can be ready in just 35 minutes with minimal hands-on time. You only need potatoes, cooking oil, garlic, rosemary, and some spices. The secret (and optional ingredient) is tapioca starch which creates a crust on the outside (think french fries from any Greek or Middle Eastern restaurant). This recipe is totally fail-proof and always a hit!
Delicious side dish for any occasion - You can serve these potatoes with sauteed, grilled, or roasted chicken, salmon, steak, or practically anything else! You could even serve them for breakfast or brunch with eggs!
Ingredients
- Yellow potatoes - I like using Yukon Gold potatoes or Russet potatoes but you can use any variety you have on hand. Fingerling potatoes would also be great! I usually peel my potatoes but if you have young potatoes with thinner skin, you don't have to.
- Cooking oil - I like using pure avocado oil because it has a high smoke point and a neutral flavor but you can use any cooking oil you have or prefer. I don't recommend using olive oil here because it has a lower smoke point and could burn in the oven.
- Fresh rosemary - I highly recommend using fresh rosemary, it will give the potatoes much more flavor than dried. You only need one or two small rosemary sprigs for a ton of flavor! You can use dried rosemary too but it will be more spiky, I like to muddle it with mortar and pestle first.
- Garlic - I'm using two forms of garlic here, fresh minced garlic and garlic powder. They're both a little different in strength so I recommend a combo of both here for the best garlicky flavor! You'll add the fresh garlic at the end of cooking to avoid it burning.
- Spices - The potatoes are also seasoned with onion powder, sweet paprika, fine sea salt, and freshly ground black pepper.
- Tapioca starch - Tapioca starch (or cornstarch) here makes the potatoes extra crispy on the outside. It kind of creates this crust on the outside (think of fries from any Greek or Middle Eastern restaurant) and it makes these potatoes extra delicious. You can skip it if you prefer but I highly recommend adding some!
Variations and Substitutions
- Cornstarch - Tapioca starch, also called tapioca flour, and cornstarch can be used interchangeably so use either one you have. You can also skip it all together.
- Make it spicy - You can add hot paprika, cayenne, or chili flakes if you want to add some spiciness to these potatoes.
- Cheese - Sprinkle on some grated parmesan or pecorino cheese for the last 5 minutes of cooking for extra flavor! It melts and crisps up in the oven and it's so delicious with the garlic!
- Different shape - There's really no specific way you have to cut these potatoes. You can make them into bite-sized pieces, wedges, fries, or anything in between! Just keep in mind they might take longer to cook if you cut them into bigger pieces.
- Fresh herbs - If you don't have rosemary, you can cook the potatoes with fresh thyme or oregano. You can also sprinkle some finely chopped fresh herbs on the finished potatoes before serving to add color and flavor. I like fresh parsley or fresh chives.
Step-by-Step Instructions
- Preheat your oven to 425F and line a large baking sheet with parchment paper (optional, see notes).
- Wash and peel your potatoes and dice them into bite-sized pieces.
- Add them to a bowl and toss with avocado oil.
- In a small bowl, mix together the garlic powder, onion powder, sea salt, black pepper, and tapioca starch.
- Sprinkle the potatoes with the seasoning mixture and toss to coat well.
- Spread the potatoes onto your prepared baking sheet and use a silicone spatula to get any remaining spices and oil from the bowl. Make sure the potatoes have enough space.
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- Roast the potatoes in the preheated oven for 20 minutes.
- Take the potatoes out of the oven and add minced garlic and finely chopped rosemary leaves. Toss to coat.
- Roast for another 5 minutes just to cook the garlic.
- Serve the potatoes immediately and enjoy!
Tips & Tricks!
- Always add raw garlic at the end of roasting - Fresh garlic can burn very easily and turn bitter so it's important not to overcook it. Add the rosemary and garlic at the end of roasting and cook them for only 5 minutes or so for the best flavor.
- Use parchment paper if your pan isn't non-stick. These potatoes like to stick to the pan.
Serving Suggestions
- Chicken - There are a ton of things you can serve these potatoes with but the easiest protein is probably chicken cooked in practically any way! They're delicious with whole roasted chicken, sauteed creamy chicken dishes, or anything from the air fryer or grill.
- Fish - I like serving the potatoes with roasted salmon. You can just push the potatoes to the side and add the salmon for the last 10 minutes of cooking for a one-pan meal! It would be delicious with sauteed or grilled fish as well!
- Steak - These potatoes would be amazing with steak!
- Vegetables - Serve these potatoes with roasted veggies or other vegetarian dishes.
- Breakfast or brunch - My all-time favorite potatoes are my Breakfast Potatoes I make for brunch but these definitely come in as a close second! They'd be amazing with some eggs, sausage, and bacon.
Storing
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a preheated oven at 350F on a baking sheet lined with parchment paper for 5-10 minutes.
FAQs
I don't find it necessary. You can if you want to put in the extra work. It can make the potatoes even softer on the inside and crispier on the outside. When you're draining them, you can rough up the edges by tossing them in a bowl or a metal strainer.
Other Potato Sides
If you want to try some other delicious potato sites, check out any of the four recipes linked below! The Mediterranean potatoes are my all-time favorite but they're all delicious! To see all the latest ones, head over to Side Recipes.
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Print📖 Recipe
Rosemary and Garlic Roasted Potatoes
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 3-4 1x
- Category: Sides
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
These Rosemary and Garlic Roasted Potatoes are easy, extra crispy, and packed with delicious flavor! You can serve them as a side for lunch, dinner, or even for brunch!
Ingredients
- 2 lb yellow potatoes
- 2 tbsp avocado oil (or other cooking oil)
- 1 tsp garlic powder
- ½ tsp onion powder
- ¾ tsp fine sea salt (or more to taste)
- ½ tsp freshly ground black pepper
- 2 tbsp tapioca starch (or cornstarch)
- 2 cloves garlic, minced
- 2 tbsp finely chopped fresh rosemary leaves
Instructions
- Preheat your oven to 425F and line a large baking sheet with parchment paper (optional, see notes).
- Wash and peel your potatoes and dice them into bite-sized pieces.
- Add them to a bowl and toss with avocado oil.
- In a small bowl, mix together the garlic powder, onion powder, sea salt, black pepper, and tapioca starch.
- Sprinkle the potatoes with the seasoning mixture and toss to coat well.
- Spread the potatoes onto your prepared baking sheet and use a silicone spatula to get any remaining spices and oil from the bowl. Make sure the potatoes have enough space.
- Roast the potatoes in the preheated oven for 20 minutes.
- Take the potatoes out of the oven and add minced garlic and finely chopped rosemary leaves. Toss to coat.
- Roast for another 5 minutes just to cook the garlic.
- Serve the potatoes immediately and enjoy!
Notes
Prevent the potatoes from sticking: These potatoes like to stick to the baking sheet. I highly recommend using parchment paper if you’re not sure if your baking sheet is non-stick. You can also rub cooking oil on the bottom of your baking sheet before you add the potatoes.
Storing: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat them in a preheated oven at 350F on a baking sheet lined with parchment paper or in a non-stick pan on the stove until heated through.
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Veronika Sykorova says
These might be my new favorite way to make potatoes! If you've never tossed your potatoes with tapioca starch before roasting, definitely give it a try!