Crispy Roasted Garlic Rosemary Potatoes (Sheet Pan)
Tender, buttery Yukon Gold potatoes, cubed, skin-on, and roasted with fragrant garlic, fresh rosemary, and olive oil on a parchment-lined baking sheet. Finished under the broiler for irresistible, crispy golden edges with zero mess. An easy 5-ingredient side dish for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Cuisine: American
Ingredients
- 3 lbs Yukon Gold potatoes, scrubbed, dried, and cubed (skins left on)
- 3 to 4 Tablespoons extra virgin olive oil
- 4 large cloves garlic, finely minced
- 2 Tablespoons fresh rosemary needles, finely minced
- 1 1/2 teaspoons kosher salt
Instructions
- Prep the oven and pan: Position an oven rack in the center of your oven and preheat to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
- Season the potatoes: Place the cubed potatoes into a large mixing bowl. Drizzle with the olive oil, then scatter the minced garlic, finely chopped rosemary, kosher salt, and black pepper over the top. Toss thoroughly until all potato cubes are glossy and evenly seasoned.
- Spread out: Spread the potatoes onto the prepared baking sheet in a single layer, making sure they aren’t piled on top of each other.
- Roast and flip: Roast at 425°F (220°C) for 35 to 40 minutes, using a wide spatula to flip the potatoes once or twice during baking so different sides make contact with the pan.
- Broil to finish: Once fork-tender, switch the oven to broil on high. Watch the pan closely and broil for 1 to 2 minutes, just long enough to blister the edges without scorching the minced garlic. Remove from the oven, season with an extra pinch of kosher salt if desired, and serve hot.