Oven-Roasted Red Potatoes with Garlic and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender red potatoes roasted with garlic cloves and fresh rosemary, delivering a fragrant and savory side dish perfect for any gathering. This mediterranean-inspired quick meals (vegetarian) ready in about 50 minutes pairs pounds red potatoes, olive oil, peeled and smashed garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 6 Mediterranean cuisine 160 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. Step 2: Wash and quarter 2 pounds of red potatoes into roughly 1.5-inch pieces. Place them in a large mixing bowl.
  3. Step 3: Add 3 tbsp olive oil, 5 peeled and smashed garlic cloves, 3 fresh rosemary sprigs, 1 tsp salt, and 1/2 tsp black pepper to the bowl. Toss everything together so the potatoes are evenly coated with oil and seasonings.
  4. Step 4: Spread the potatoes and garlic evenly on the prepared baking sheet in a single layer.
  5. Step 5: Roast in the preheated oven for 35-40 minutes, stirring once halfway through, until the potatoes are golden brown on the edges and fork-tender.
  6. Step 6: Remove the rosemary sprigs before serving. Serve hot as a flavorful side dish.

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Frequently asked questions

How long does Oven-Roasted Red Potatoes with Garlic and Rosemary take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Roasted Red Potatoes with Garlic and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds red potatoes from drying out.

Can I substitute ingredients in Oven-Roasted Red Potatoes with Garlic and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Red Potatoes with Garlic and Rosemary for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oven-Roasted Red Potatoes with Garlic and Rosemary vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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