Garlic rosemary potatoes feature tender gold potatoes tossed in a savory medley of minced fresh garlic, fragrant rosemary, and rich butter, resulting in a delectable side dish bursting with aromatic flavors. These crispy yet creamy potatoes offer a delightful blend of earthy herbs, subtle garlic notes, and the luscious richness of butter.
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Looking for the perfect side dish to elevate 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-pleasing favorite. Plus, you can choose to bake them in the oven or whip them up in the air 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 course, taking your weeknight meals from ordinary to extraordinary in no time.
What You’ll Love About This Recipe
Ingredients
The ingredient list for this recipe is short, which is the best news when you’re you’re looking for something simple to make as a side dish for dinner.
- Gold potatoes. You can sub red potatoes. Avoid russet or baking potatoes.
- Olive oil. Extra virgin.
- Salt.
- Black pepper. Freshly ground. It’s worth the effort to use freshly ground pepper because it adds another layer of flavor. I don’t have a fancy pepper grinder. I just use pepper I purchased that has the grinder built in.
- Salted butter. Softened. You can substitute unsalted butter if that’s all you have. However, bear in mind that you will probably need to add more salt. Please use real butter, and not margarine.
- Garlic. Freshly minced. Don’t use the prepared minced garlic that you can buy in the grocery store. It’s always worth it to mince your own garlic as needed. Garlic loses some of its essence when it’s been sitting around in jars.
- Fresh rosemary. Chopped. Be sure to use fresh. Dried rosemary is not a good substitute. I like to leave the rosemary a bit chunky and not chop it too fine. Leaving it about the size of uncooked short grain rice is a good rule of thumb.
See recipe card for quantities.
Instructions
Preheat the oven to 400 F (204 C).
Air fryer: Set your air fryer to air fry and the temperature to 400 F.
Air fryer: Add the potatoes to your air fryer basket(s) and air fry for about 25 minutes. If you have a single basket air fryer, you may need to increase the time. About halfway through the air fry time, pause the air fryer and shake the basket to help the potatoes cook evenly. Restart the air fryer and finish frying for the remainder of the time.
When the potatoes are done roasting, return them to the mixing bowl they were in before. Add the butter mixture and toss to combine.
Spread the potatoes onto the baking sheet again and roast for another 10 to 15 minutes until they are golden and buttery.Air fryer: Return the potatoes to the basket(s) and air fry for 8 to 10 minutes. About halfway through the air fry time, pause the air fryer and shake the basket(s) once again. Restart the fryer and finish for the remainder of the time.
Remove potatoes from the oven (or air fryer) and add them to a serving bowl.
Equipment
You can make these potatoes in an oven or air fryer. I like to use the air fryer because it’s convenient, doesn’t heat up my kitchen, and gives the potatoes an extra crispy quality.
I’ve included instructions for both methods.
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Storage
Refrigerator:
- Cool Completely. Allow the potatoes to cool to room temperature before storing.
- Use Airtight Containers. Place the cooled potatoes in an airtight container to prevent moisture and air from affecting their texture.
- Refrigerate. Store the container in the refrigerator. The potatoes will keep for up to 3-4 days.
Freezer:
- Flash Freeze. Spread the cooled potatoes in a single layer on a baking sheet and place them in the freezer for about 1-2 hours until they are firm. This prevents them from sticking together.
- Transfer to Freezer-Safe Containers. Once frozen, transfer the potatoes to a freezer-safe bag or container. Label the container with the date.
- Freeze. Store in the freezer for up to 2-3 months.
Reheating Instructions
- Refrigerated Potatoes. Reheat in a preheated oven at 350 F (175 C) for about 10-15 minutes, or until heated through. You can also reheat them in an air fryer at 350 F for about 5-7 minutes.
- Frozen Potatoes. Reheat straight from the freezer by baking them at 400 F (204 C) for 15-20 minutes, or until they’re hot and crispy again. You can also reheat them in an air fryer at 400 F for 10-15 minutes, shaking the basket halfway through.
Related
Looking for other recipes like these roasted potatoes or recipes to serve with them? Try these:
Watch How to Make It
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Garlic Rosemary Potatoes Recipe
Garlic rosemary potatoes feature tender gold potatoes tossed in a savory medley of minced fresh garlic, fragrant rosemary, and rich butter, resulting in a delectable side dish bursting with aromatic flavors. These crispy yet creamy potatoes offer a delightful blend of earthy herbs, subtle garlic notes, and the luscious richness of butter.
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Equipment
Ingredients
- 8 medium gold potatoes See Note 1.
- 2 tablespoons olive oil Extra virgin.
- ½ teaspoon salt
- ¼ teaspoon pepper Freshly ground. See Note 2.
- 4 tablespoons salted butter Softened. See Note 3.
- 5 teaspoons garlic Freshly minced. See Note 4.
- 1 tablespoon fresh rosemary Chopped. See Note 5.
Instructions
- Preheat the oven to 400 F (204 C).Air fryer: Set your air fryer to air fry and the temperature to 400 F.
- Add the potatoes to a medium mixing bowl. Pour in the olive oil and sprinkle with salt and freshly ground pepper. Toss to coat.
- Spread the potatoes out onto a large baking sheet lined with foil (easy cleanup!). Place the potatoes in the oven and roast for 30 minutes.Air fryer: Add the potatoes to your air fryer basket(s) and air fry for about 25 minutes. If you have a single basket air fryer, you may need to increase the time. About halfway through the air fry time, pause the air fryer and shake the basket to help the potatoes cook evenly. Restart the air fryer and finish frying for the remainder of the time.Set the mixing bowl aside. You will use it again. No need to wipe clean.
- About 3 minutes before the potatoes are done, combine butter, garlic, and rosemary in a small bowl.
- When the potatoes are done roasting, return them to the mixing bowl they were in before. Add the butter mixture and toss to combine.
- Spread the potatoes onto the baking sheet again and roast for another 10 to 15 minutes until they are golden and buttery.Air fryer: Return the potatoes to the basket(s) and air fry for 8 to 10 minutes. About halfway through the air fry time, pause the air fryer and shake the basket(s) once again. Restart the fryer and finish for the remainder of the time.
- Remove potatoes from the oven (or air fryer) and add them to a serving bowl.
Notes
- You can use 8 medium (about 3.5 to 4 inches in length and 1 to 2 inches in diameter) or 12 small (about 2 inches in length and 1 to 2 inches in diameter) gold or red potatoes. Avoid using russet or baking potatoes. Cut the medium potatoes into bite size pieces. Cut them in half then cut off the ends. Cut each potato half in half. Then cut each half two or three times more depending on their size. Cut small potatoes into quarters. Try to make all pieces the same size so that 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 purchase pepper that has the grinder built in. Another idea is to keep a stash of peppercorns and use a mortar and pestle or a zipper sandwich bag and hammer to crush a few. It’s a good way to take out your aggressions too!
- You can substitute unsalted butter if that’s all you have. However, bear in mind that you will probably need to add a bit more salt. Please use real butter. Margarine is not a good substitute here. Sorry vegans!
- Definitely use freshly minced garlic. Don’t use the prepared minced garlic that comes in jars. Garlic loses some of its essence when it’s been sitting around in jars. Mince the garlic first, then measure. I don’t measure by cloves because each clove can be a different size. If you are not sure how finely to mince the garlic, a good rule of thumb is to make the garlic pieces about the size of uncooked short grain rice, maybe even a little smaller. You don’t need to go too crazy.
- I don’t like to chop the rosemary too fine. Again, about the size of short grain rice is good. Be sure to use fresh rosemary!
Nutrition
Calories: 287kcal | Carbohydrates: 41g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 268mg | Potassium: 970mg | Fiber: 5g | Sugar: 2g | Vitamin A: 248IU | Vitamin C: 46mg | Calcium: 36mg | Iron: 2mg
Servings: 6 servings
Calories: 287kcal
Recipe adapted from Garlic Bread Roasted Potatoes at The Stay at Home Chef.
This is a really good recipe. Created this to complement the chicken thigh recipe. Awesome flavor.
Thanks so much! I am glad you enjoyed them!