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Easy Roasted Garlic and Rosemary Potatoes

These easy Roasted Garlic and Rosemary Potatoes aren’t your basic sheet pan roasted potatoes! This yummy and easy roasted potato recipe is super flavorful with the addition of fresh, roasted garlic. A perfect side dish for your Thanksgiving menu!

Thanksgiving is coming! And it’s never too early to start planning the Thanksgiving menu! Especially if it means getting to test out some new recipes in preparation, right?!

Well, we did just that a few weeks ago… except we made it a pre-Thanksgiving family affair.

I’ve always said that my in-laws are the absolute BEST cooks! Luckily, that’s not a prerequisite to join the family because if so, I would have gotten the boot years ago. 🙂

Yes, there’s one thing that you can always count on when the Williams family gets together. There will be GOOD FOOD and it will be PLENTIFUL! I’ve even been known to wear sweatpants to one or two family functions so that I can eat myself silly without having to worry about zipping up my skinny jeans.

So, I thought that it was about time for some Williams family recipes to take their rightful places on the internet. Plus, any excuse is a good excuse to get together for a big ‘ol family dinner.

And because I know that preparing a full Thanksgiving meal can be super stressful, and you need all of the easy (yet still super yummy) recipes that you can get, I’ll be trickling out some family favorites over the next few weeks as Thanksgiving gets closer.

First up is Cousin Amy’s yummy Roasted Garlic and Rosemary Potatoes…

These aren’t your basic garlic and rosemary potatoes. ‘Cause Cousin Amy ain’t basic.

These yummy and easy sheet pan potatoes are elevated with the addition of roasted garlic, and you can absolutely taste the difference in fresh roasted garlic versus jarred, minced garlic.

Yes, roasting your own garlic does require a few extra steps, but I promise it’s super easy. And trust me, if I can do it then you can too!

Here’s how to make Roasted Garlic and Rosemary Potatoes:

1. Cut heads of garlic in half.

This is an important distinction to make… a head of garlic is the whole garlic bulb, covered in that white paper-y skin. A clove of garlic is just one of the small parts inside the head.

Just cut the garlic heads in half width wise, just like you would for a grapefruit.

2. Drizzle halved garlic heads with olive oil.

Evenly drizzle about 2 tablespoons of olive oil on top of the cut side of the garlic heads.

3. Wrap garlic heads in aluminum foil and bake.

Wrap the cut heads of garlic in aluminum foil and bake in a preheated oven at 350 degrees for 20 minutes. While the garlic is roasting, move on to the next step.

4. While garlic is roasting, cut baby red potatoes and spread them onto a baking sheet.

We used 3 pounds of baby red potatoes and cut them in approximately 1/2 inch cubes like so…

5. Chop fresh rosemary.

Pick leaves off 3 sprigs of rosemary and finely chop them. If that sounds like a foreign language, don’t worry… I’ve got a video for you visual learners down below.

6. Remove roasted garlic from the oven.

Your roasted garlic will be super hot coming out of the oven (obviously!), so you will need to let it cool enough that you can handle it.

While the roasted garlic is cooling, move on to the next step…

7. Sprinkle rosemary, salt, pepper, and olive oil on top of cut potatoes.

Drizzle potatoes with olive oil, and then sprinkle on chopped rosemary and salt and pepper. Stir to combine.

8. Remove cloves from roasted garlic heads and rough chop.

After your garlic has cooled down a bit, remove the roasted garlic cloves. Don’t worry, it’s easy peasy… Just squeeze and the cloves should pop right out. Be careful to discard any small skin pieces so that they don’t end up getting mixed in with your chopped garlic cloves.

Here’s what your roasted garlic should look like when it’s out of the oven…

And it will smell absolutely heavenly!

After you have removed the garlic cloves for your Roasted Garlic and Rosemary Potatoes, chop them up. No need to be precise here!

9. Sprinkle roasted garlic on top of potatoes, and stir to combine.

10. Bake Roasted Garlic and Rosemary Potatoes in 400 degree oven for approximately 40 minutes.

After your Roasted Garlic and Rosemary Potatoes have been baking for about 30 minutes, gently stir them on the sheet pan and return to the oven to finish baking.

Don’t they look perfect?!

Truth… I don’t even really eat potatoes. If I’m going to eat carbs, I would much rather eat carbs in the form of a big old piece of Mama’s Blue Ribbon Chocolate Sheet Cake rather than a starchy vegetable.

I only tell you that because these Roasted Garlic and Rosemary Potatoes were so stinkin’ good that I had not one, but two servings. And, yup, I still had cake afterwards. 🙂

Check out this handy video to see just how easy these Roasted Garlic and Rosemary Potatoes are to make…

Then print the recipe for these yummy sheet pan potatoes and stash it away for Thanksgiving!

Yield: 8 servings

Roasted Garlic and Rosemary Potatoes

Roasted garlic and rosemary potatoes

These Roasted Garlic and Rosemary Potatoes are a yummy and easy Thanksgiving side dish! Make these easy sheet pan potatoes with fresh, roasted garlic for extra flavor. Even the carb-watchers will be going back for seconds of these yummy garlic roasted potatoes!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 3 lbs baby red potatoes, cut into 1/2" cubes
  • 2 whole heads of garlic
  • minced leaves of 3 rosemary sprigs
  • 2 tablespoons plus 1/4 cup olive oil
  • salt and pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Cut heads of garlic in half.
  3. Place garlic heads on sheet of aluminum foil cut sides up. Drizzle cut sides with approximately 2 tablespoons of olive oil. Wrap in foil.
  4. Bake garlic in foil at 350 degrees for approximately 20 minutes.
  5. While garlic is baking, spread cut potatoes onto a baking sheet.
  6. Drizzle potatoes with approximately 1/4 cup olive oil. Sprinkle with rosemary, salt, and pepper. Stir to combine.
  7. Remove roasted garlic from oven and allow to cool. Adjust oven temperature to 400 degrees.
  8. Once roasted garlic has cooled enough to handle, remove garlic cloves by squeezing or picking them out.
  9. Chop roasted garlic cloves and sprinkle on top of potatoes.
  10. Bake Roasted Garlic and Rosemary Potatoes at 400 degrees for approximately 40 minutes, stirring once after 25-30 minutes.
  11. Remove from oven and serve.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 283Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 59mgCarbohydrates: 36gFiber: 3gSugar: 3gProtein: 4g

And be sure to check out these 50+ Elegant Thanksgiving Appetizers that are Actually Easy to Make!

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2 Comments

  1. These roasted garlic & rosemary potatoes were so good. Can’t wait till Thanksgiving!!

    1. Glad you loved them! The fresh roasted garlic sends these yummy potatoes over the top, doesn’t it?! 🙂