One of the best ways to cook potatoes, these Roasted Potatoes with Rosemary, Garlic and Parmesan are crispy, flavorful and totally addictive!
I first shared this recipe for Rosemary Garlic Roasted Potatoes on my friend Amanda’s site.
Roasted Garlic Rosemary Potatoes Recipe
While staying at the Diplomat Beach Resort in Florida earlier this year, my daughter became hooked on their Crispy Garlic Parmesan Potatoes – she requested them at every meal during our week-long stay!
Previous to this, she had been on a bit of a potato strike. I think having an Irish-Italian grandpa who thinks potatoes belong at every meal was a bit much for her… but we’ve brought her back to the potato-loving side of the aisle, with these crispy, flavorful mini potaotes.
These roasted potatoes are so delicious, I could polish off a tray of them by myself. I don’t think we’ve had leftovers of them yet!
Now, I roasted our mini potatoes for over 30 minutes because I wanted them to be good and crispy, but you can easily pan fry them or roast them for less time if you don’t want them to be super crispy on the outside. (Personally, I think everything potato should always be super crispy.)
The combination of the butter, olive oil and garlic forms a delicious trifecta that is sweet and satisfying. I took my daughter’s portion up a notch with a generous sprinkle of Parmesan cheese, and these crispy golden potatoes would also be amazing with some shaved prosciutto or freshly chopped bacon sprinkled overtop.
You can also use this method and base recipe to prepare just about any vegetable. The slow roasting and the combination of the other ingredients called for help bring out the natural sugars for a sweetness that perfectly combines with the fat (oil + butter) to delicious effect. Try this method with carrots, turnips, broccoli, cauliflower, etc. (You may just need to adjust the cooking time for other veggies.)
This potato recipe is great for Thanksgiving or for serving alongside steak or BBQ. Enjoy them hot for the best flavor and to enjoy the contrast of the soft, fluffy insides to the crispy, crunchy outside. Perfection.
Ingredients for Easy Roasted Red Potatoes with Rosemary & Garlic
- 1.5-2lb small red potatoes, cleaned
- 1/4 cup butter
- 4 sprigs rosemary
- 10 cloves garlic
- 1/4 cup to 1/2 cup olive oil
- Salt and pepper, to taste
Tip: if you need to save time on the day of cooking, you can boil these potatoes ahead of time and just slice and roast before serving.
Kitchen Tools You May Find Helpful
- Sharp kitchen knife
- Herb keeper
- Large stock pot
- Casserole dish
How to Make Roasted Mini Potatoes
Preheat oven to 350F
Parboil the potatoes in water for 10 minutes, then strain.
Cut the red potatoes in half and add to a 9×12″ casserole dish.
Melt butter and add 3 chopped or minced garlic cloves, the rosemary leaves and olive oil.
Pour the infused butter-oil mixture over the potatoes and stir to evenly coat.
Season to taste and place in the oven.
Bake for 30-40 minutes until crispy and golden but the garlic is not burnt. (Start checking after 20 minutes.)
Grab your free printable for our roasted garlic rosemary potatoes recipe:
These crispy rosemary garlic potatoes are a delicious side dish and one of my favorite ways to enjoy prepare just about any root vegetable.