Sheet Pan Herb-Roasted Potatoes with Garlic and Rosemary

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

Tender golden potatoes roasted on a sheet pan with fragrant garlic and fresh rosemary for a simple, savory side dish. This mediterranean-inspired quick meals (vegetarian) ready in about 50 minutes pairs pounds, halved baby red potatoes, chopped fresh rosemary sprigs, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 180 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, toss 2 pounds halved baby red potatoes with 3 tbsp olive oil, 4 minced garlic cloves, 3 chopped fresh rosemary sprigs, 1 tsp kosher salt, and 1/2 tsp black pepper until potatoes are evenly coated.
  2. Step 2: Spread potatoes out in a single layer on the sheet pan, ensuring cut sides face down for crispiness.
  3. Step 3: Roast in the preheated oven for 35-40 minutes, tossing halfway at 20 minutes, until potatoes are golden brown and tender when pierced with a fork.
  4. Step 4: Remove from oven and let rest for 5 minutes before serving warm.

Frequently asked questions

How long does Sheet Pan Herb-Roasted 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 Sheet Pan Herb-Roasted 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 chopped fresh rosemary sprigs from drying out.

Can I substitute ingredients in Sheet Pan Herb-Roasted 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 Sheet Pan Herb-Roasted 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 Sheet Pan Herb-Roasted 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.

Related recipes