These roasted rosemary garlic potatoes are my favorite way to make potatoes. They are crispy and golden on the outside and fluffy and tender on the inside. My roasted rosemary garlic potatoes recipe is perfect for a main dinner side, but they also make excellent breakfast meal prep for breakfast bowls. This versatile side is so simple to make and a hit with the whole family.
What are the best potatoes for roasting?
My personal favorite is red potatoes because they hold their shape and they have a creamy, fluffy texture when done properly. You can also use yukon gold or russet potatoes.
What herbs for roasted potatoes?
Rosemary and thyme are both excellent choices for roasted potatoes. These aromatics go so well with garlic and it is a classic flavor combo. While parsley is great for potatoes, my recommendation is finishing your potatoes with fresh parsley at the end.
Why preheat oven with the baking sheet inside?
My trick for perfectly roasted potatoes is preheating my baking sheet in the oven so the pan gets hot. By doing this, you will develop a better crust on the potatoes and they will be less likely to stick. If you put them on a cold baking sheet, the potatoes will stick more and be less likely to have a golden crust on that original side. Either way, flip the roasted rosemary garlic potatoes halfway through for maximum golden crunch.
Reheating Roasted Potatoes in the air fryer and oven
My two favorite ways to reheat roasted potatoes is the air fryer and oven. For the airfryer, preheat at 400 and heat for about 4-5 minutes. Of course, this depends on your air fryer brand so keep an eye on them. To reheat potatoes in the oven, cover with aluminum foil and bake at 400 for twenty minutes.
- 3 lb. red potatoes, cut into 1 inch pieces
- 3 cloves of garlic, minced
- 2 tbsp. fresh rosemary (thyme works great here too)
- 2 tbsp. extra virgin olive oil
- 1-2 tsp kosher salt
- Preheat oven at 425°F with your baking sheet in the oven to heat.
- In a large bowl, toss all ingredients together to coat.
- Add potatoes to hot baking sheet and roast for 35-45 minutes, flipping halfway through.
Amount Per Serving: Calories: 191Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 280mgCarbohydrates: 34gNet Carbohydrates: 30gFiber: 4gSugar: 4gProtein: 4g