Rosemary Garlic Potatoes

Yummy! –Keely


  • russet potatoes
  • 2 tablespoons olive oil
  • 1-2 cloves fresh garlic, minced
  • 1-2 tablespoons fresh rosemary, minced
  • kosher salt
  • fresh pepper


Preheat oven to 375º


Quarter potatoes lengthwise, and cut into small wedges. We like ours crispy so we cut them about ½” wide. Do not peel.


Put potatoes on a baking sheet or roasting pan. It is very helpful if you have a good non-stick pan.


Add olive oil, garlic, rosemary. Sprinkle generously with kosher salt and fresh pepper. Stir to coat potatoes, then bake for 45 minutes-1 hour, or until desired crispiness. Stir potatoes occasionally while baking.


Pairs beautifully with my Rosemary Flank Steak. It uses the same ingredients and takes about the same time to cook.