Garlic Rosemary Potatoes feature tender golden potatoes tossed in a savory mixture of fresh minced garlic, fragrant rosemary and rich butter, resulting in a delicious dish bursting with aromatic flavors. These crispy yet creamy potatoes offer a delicious combination of earthy herbs, subtle hints of garlic and the delicious richness of butter.
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Looking for the perfect side dish to spice up your weeknight dinners? Look no further than these irresistible Garlic Rosemary Potatoes! Made with the aromatic goodness of fresh garlic, fragrant rosemary, and butter, these potatoes are a crowd favorite. Plus, you can choose to bake them in the oven or pop them in the deep fryer, making this recipe not only delicious, but also incredibly versatile and hassle-free.
With just a few simple ingredients and minimal effort, you’ll have a flavorful and comforting side dish that pairs perfectly with any main dish, turning your weeknight meals from ordinary to extraordinary in no time.
Table of contents
Ingredients
The ingredient list for this recipe is short, which is great news when you’re looking for something simple to make as a side dish for dinner.
- Golden potatoes You can dip red potatoes. Avoid roasted or baked potatoes.
- Olive oil. extra virgin
- Sal.
- Black pepper. Finished grinding The effort of using freshly ground pepper is worth it because it adds another layer of flavor. I don’t have a fancy pepper grinder. I just used pepper that I bought that has the grinder built in.
- Salted butter softened You can substitute unsalted butter if that’s all you have. However, keep in mind that you will probably need to add more salt. Please use real butter and not margarine.
- garlic Just chopped Don’t use the ready-made minced garlic you can buy at the grocery store. It’s always worth mincing your own garlic as needed. Garlic loses some of its essence when it has been sitting in jars.
- fresh rosemary chopped Be sure to use fresh. Dried rosemary is not a good substitute. I like to leave the rosemary a little coarse and not cut it too thin. Leaving it about the size of uncooked short grain rice is a good rule of thumb.
See recipe card for amounts.
Instructions
Preheat oven to 400 F (204 C).
Air Fryer: Set the air fryer to air fry and the temperature to 400F.
Air Fryer: Add the potatoes to the air fryer basket and fry for about 25 minutes. If you have a single basket air fryer, you may need to increase the time. About halfway through the frying time, stop the fryer and shake the basket so the potatoes cook evenly. Restart the air fryer and finish frying for the remaining time.
When the potatoes are roasted, return them to the blender where they were before. Add the butter mixture and stir to combine.
Spread the potatoes back onto the baking sheet and roast for another 10 to 15 minutes until golden brown and buttery. Fryer: Return the potatoes to the basket(s) and fry for 8 to 10 minutes. About halfway through the air fryer, stop the air fryer and shake the basket(s) once more. Restart the fryer and finish the rest of the time.
Remove the potatoes from the oven (or fryer) and add to a serving bowl.
equipment
You can make these potatoes in the oven or in the fryer. I like using the air fryer because it’s convenient, doesn’t heat up my kitchen, and gives the potatoes an extra crispy quality.
I have included instructions for both methods.
storage
You can store leftovers in an airtight container in the fridge or pack them with the main dish you’re serving them with and freeze them for dinner later. I can’t tell you how much I appreciate having meals in the freezer ready to serve when my husband and I come home from a busy day doing whatever it is we did that day.
If you keep them in the fridge, they will keep there for a few days. If you haven’t eaten them in two or three days, go ahead and freeze them.
Looking for other recipes like these roasted potatoes or recipes to serve with them? Try these:
recipe
Romaine Garlic Potatoes
Garlic Rosemary Potatoes feature tender golden potatoes tossed in a savory mixture of fresh minced garlic, fragrant rosemary and rich butter, resulting in a delicious dish bursting with aromatic flavors. These crispy yet creamy potatoes offer a delicious combination of earthy herbs, subtle hints of garlic and the delicious richness of butter.
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Ingredients
Instructions
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Preheat oven to 400 F (204 C).Air Fryer: Set the air fryer to air fry and the temperature to 400F.
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Add the potatoes to a medium bowl. Drizzle with olive oil and sprinkle with freshly ground salt and pepper. Throw to cover.
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Spread the potatoes on a large baking sheet lined with aluminum foil (easy cleanup!). Put the potatoes in the oven and cook for 30 minutes.Air Fryer: Add the potatoes to the air fryer basket and fry for about 25 minutes. If you have a single basket air fryer, you may need to increase the time. About halfway through the frying time, stop the fryer and shake the basket so the potatoes cook evenly. Restart the air fryer and finish frying for the remaining time.Set the mixing bowl aside. You will use it again. No need to clean.
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About 3 minutes before the potatoes are done, combine the butter, garlic, and rosemary in a small bowl.
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When the potatoes are roasted, return them to the blender where they were before. Add the butter mixture and stir to combine.
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Spread the potatoes back onto the baking sheet and roast for another 10 to 15 minutes until golden brown and buttery.Air Fryer: Return potatoes to basket(s) and fry for 8 to 10 minutes. About halfway through the air fryer, stop the air fryer and shake the basket(s) once more. Restart the fryer and finish the rest of the time.
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Remove the potatoes from the oven (or fryer) and add to a serving bowl.
notes
- You can use 8 medium (about 3.5 to 4 inches long and 1 to 2 inches in diameter) or 12 small (about 2 inches long and 1 to 2 inches in diameter) gold. or red potatoes Avoid using red or baking potatoes. Cut the medium potatoes into bite-sized pieces. Cut them in half and then cut off the ends. Cut each potato in half. Then cut each half two or three more times depending on their size. Cut the small potatoes into quarters. Try to make all the pieces the same size so they roast evenly.
- It’s worth the effort to use freshly ground pepper in this recipe. It adds another layer of flavor. I don’t have a fancy pepper grinder. I just bought pepper that has a built-in grinder. Another idea is to keep a stash of peppercorns and use a mortar and pestle or a ziplock sandwich bag and a hammer to crush a few. It’s also a great way to get your aggressions out!
- You can substitute unsalted butter if that’s all you have. However, keep in mind that you will probably need to add a little more salt. Please use real butter. Margarine is not a good substitute here. Sorry vegans!
- Definitely use freshly minced garlic. Do not use ready-made minced garlic that comes in jars. Garlic loses some of its essence when it has been sitting in jars. Chop the garlic first and then measure it. It does not measure per nail because each nail may be a different size. If you’re not sure how to finely chop your garlic, a good rule of thumb is to make your garlic pieces about the size of uncooked short grain rice, maybe even a little smaller. You don’t have to go too crazy.
- I don’t like to cut too much rosemary. Again, the size of short grain rice is good. Be sure to use fresh rosemary!
nutritional data
Calories: 287kcal (14%)Carbohydrates: 41g (14%)Protein: 5g (10%)Fat: 12g (18%)Saturated fat: 6g (38%)Polyunsaturated fats: 1gMonounsaturated fats: 5gTrans fats: 0.3gCholesterol: 20mg (7%)Sodium: 268mg (12%)Potassium: 970mg (28%)Fiber: 5g (21%)Sugar: 2g (2%)Vitamin A: 248UI (5%)Vitamin C: 46mg (56%)Calcium: 36mg (4%)Iron: 2mg (11%)
The nutritional information provided is for one serving and is an estimate only. The accuracy of the nutritional information of any recipe on this site is not guaranteed.
Recipe adapted from Roasted Potatoes with Garlic Bread from The Stay at Home Chef.