Pan-Roasted Herb Potatoes with Garlic and Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy pan-roasted potatoes infused with garlic and fresh rosemary, perfect as a savory side dish. This Mediterranean-inspired quick recipe (vegetarian), ready in about 30 minutes, pairs baby potatoes, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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: 5 min Cook: 25 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large nonstick frying pan over medium heat until hot but not smoking.
  2. Step 2: Add 1.5 lbs halved baby potatoes cut side down in a single layer. Cook undisturbed for 10 minutes until the cut sides are golden brown and crispy.
  3. Step 3: Flip the potatoes and add 5 thinly sliced garlic cloves and 2 tsp chopped fresh rosemary to the pan, stirring gently.
  4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, then cover and cook for an additional 10 minutes over medium-low heat until potatoes are fork-tender and garlic is fragrant but not burnt.
  5. Step 5: Remove the lid and cook for 2 more minutes to crisp up the potatoes further before serving.

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