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Joe's Rosemary Garlic Roasted Potatoes

Updated: May 26

Roasted Rosemary & Garlic Potatoes

This rustic side is our go-to pretty much anytime we grill chicken, meat, or fish. Roasting them at high temperature for 20-30 minutes lets the outside crisp to a golden-brown while keeping the inside soft and cloudlike. The garlic crisps as well and is key to the experience, so when in doubt, use a lot! You also really can't put too much olive oil so be sure to use enough to drench the potatoes well.


  • 10 Medium Gold Potatoes cut into three-quarter to one-inch cubes.

  • 10 Cloves of Fresh Garlic, finely chopped.

  • 3/4 Cup Extra Virgin Olive Oil.

  • 1 Large Sprig of Rosemary, finely chopped.

  • Salt.


Preheat over to 450 degrees.

Wash the potatoes and dry thoroughly.

If the whole potatoes are an inch or smaller, simply cut them in half. If they are larger, you may want to quarter them. The cut edges crisping is one of the things that makes this dish so good.

Chop the garlic... not minced, you want them to be noticeable after it's all cooked.

Mince the rosemary.

Toss all the ingredients in a bowl with the some salt. (The key to the salt here is to add a fair amount for the roasting now, however, when you turn the potatoes, you can taste and see if more is needed. You can also add more once the dish is done and removed from the oven.)

Place it all into a baking sheet that is big enough so the potatoes don't pile. You want maximum contact with the cut sides of the potatoes and the metal of the pan. If you are using small halved potatoes, make sure the cut sides are all down and in contact with the pan.

Place the pan into the middle rack of your preheated oven and set a timer for 20 minutes (this will be your first check).

Check on the potatoes at 20 minutes, they should be looking more golden-brown than uncooked. Peek under a few with a spatula, if they are nice and crispy already, then carefully flip the potatoes using the spatula. Be careful not to tear or damage the potatoes when doing this... they should come clean off the surface of the pan with a little wiggling of the spatula.

Test for flavor and add some salt if necessary.

Place back in oven and set a timer for 5-10 minutes. You should keep an occasional eye on them at this point.

After this last stretch of time, remove the potatoes when they are golden brown and crispy. (Note that not all sides will necessarily be golden-brown, but they mostly will be.)

This is what the potatoes should look like when they are done.

Transfer to a serving bowl and add a tiny bit of coarse finishing salt if you have some. If not, no worries.

These potatoes are good to go and will even be great reheated if you don't finish them all!



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