Roasted Potatoes with Rosemary and Garlic

Roasted Potatoes with Rosemary and Garlic

Sylvia Fountaine
Food Blogger
Feasting at Home

Yield: 6

Roasted Potatoes are so easy to make and super versatile.

These crispy, oven-baked, russet Idaho® potatoes, seasoned with fresh rosemary and garlic, are virtually fool-proof to make and are sure to be a hit with everyone at the table. They also have the added advantage of being vegan. Perfect when trying to keep meal costs down or when meat is not available. Make a big batch and use the leftovers in weekday meals like breakfast scrambles and skillet dinners like the ones below!



  1. Preheat oven to 425°F.
  2. Set a large pot of salted water to boil on the stove. Cut russets into ¾-1˝ cubes (no need to peel).
  3. Boil potatoes for 10 minutes or until fork-tender. Drain and let stand in strainer 5 minutes.
  4. In a large bowl, toss potatoes with olive oil, granulated garlic, salt, pepper and rosemary.
  5. Spread out on a parchment-lined sheet pan in a single layer. Bake 25 minutes, flip, bake 20 more minutes, or until golden and crispy.
  6. Serve while still warm as a tasty side dish. Save the leftovers and add to Southwest Scramble or to a Spanish Potato Skillet dinner.