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Garlic Rosemary Roasted Potatoes with grains of salt and rosemary

Garlic Rosemary Potatoes

  • Author: Benjamen
  • Total Time: 25 minutes
  • Yield: 2.5 cups 1x


Crispy, rich, herby [is that even a word?]. These garlic rosemary potatoes will have you dreaming about them. 


  • 23 large potatoes (about 3 cups/700 ml)
  • 1 onion (yellow or white [red will discolor your potatoes]) 
  • 6 cloves of garlic
  • 1 TBS (15 ml) minced rosemary
  • 1.2 TBS (7.5 ml) kosher salt
  • 1.5 C (120 ml) high-heat oil


  1. Cube your potatoes. Don’t get all type-A on me; just keep them close-ish in size. Dice onion, mince garlic and infuse salt with rosemary.
  2. Heat a pan with high-heat oil (see above “What does high-heat oil mean?”)
  3. Put diced onion in heated oil.
  4. Remove onions once translucent.
  5. Add in diced garlic. Remove once golden.
  6. Put cubed potatoes in flavored oil. Cook until crispy brown on the outside. Constant turning is key.
  7. Remove potatoes from pan. WHILE STILL HOT, sprinkle infused rosemary on potatoes. Cover with onions and garlic.
  8. Enjoy!


Top Tip: perfect potatoes start with consistently cut pieces and are completed by CONSTANT TURNING in the pan. This prevents one side from pulling a “little too golden” while the other 5-sides remain raw as a day-old sunburn.

  • Prep Time: 10
  • Cook Time: 15
  • Category: Sides
  • Method: Stovetop
  • Cuisine: American

Keywords: roasted rosemary potatoes, garlic rosemary potatoes, infused rosemary salt, easy rosemary potatoes