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Garlic Rosemary Roasted Potatoes

Garlic Rosemary Roasted Potatoes

Garlic rosemary roasted potatoes, easy comfort food perfect for any day of the week but worthy of the most festive holiday table. Vegan and gluten free, no peeling, no dicing, no smashing the potatoes required.
Course Side Dish
Cuisine Italian
Keyword plant based, roasted potatoes, Rosemary potatoes, vegan,
Prep Time 5 minutes
Cook Time 37 minutes
Total Time 42 minutes
Servings 4 people
Calories 336kcal
Author Florentina


  • 3 lb Yukon gold fingerlings or baby potatoes (the smaller the better)
  • 10 cloves garlic
  • 1 sprig rosemary use more or less to your taste
  • 2 tbsp olive oil
  • 1/2 tsp sweet paprika
  • 1 bay leaf optional
  • 1 pinch red pepper flakes optional
  • sea salt flakes


  • Scrub and rinse the potatoes well. Add them to a large stockpot together with 1 bay leaf covered by cold water. Bring to a boil and season generously with salt. (the water should taste like seawater, do not worry the potatoes will take what they need and the rest will be drained away).
  • Simmer the potatoes for about 15 minutes until al dente, a knife stuck in the center should come out easy but with a little resistance. Drain and allow to dry in their own steam for a few minutes.
  • Meanwhile preheat your oven to 375”F.
  • Smash the garlic cloves with the side of a chef’s knife and remove the paper.
  • Transfer the boiled potatoes and the garlic to a large baking dish. Drizzle with the olive oil and sprinkle with the rosemary, paprika and a good pinch of sea salt. Toss to coat well. (I love to add some chili flakes here for attitude, only use them if you like some heat).
  • Roast the potatoes in the preheated oven for 45 minutes or until golden brown to your liking tossing them half way. It’s important to give them a toss or shake midway to get them golden all over and also to keep the garlic from burning and caramelizing instead.
  • Serve hot garnished with fresh parsley or dill and a few sea salt flakes if desired.


  • What kind of potatoes are best for roasting ? Yukon gold, fingerlings, red or baby potatoes are ideal as they hold their shape nicely. It’s important to adjust cooking times according to their size so keep an eye on them as they cook. Whichever variety you choose It’s important that they are similar in size so they all get done as the same time.
  • Should I boil the potatoes before roasting ? Yes, absolutely you should, by parboiling the potatoes first you will achieve the most perfect crispness on the outside while sill keeping the most tender and fluffy center without drying out the potato. Depending on their size this should take about 10 to 15 minutes from the moment the water reaches the boiling point.
  • To smash or not to smash ? If desired you can smash the potatoes after giving them a toss half way during roasting. This will create some edges and extra surface available for extra crispness and caramelization.
  • Can I eat the roasted garlic ? Absolutely, it should have a lovely caramelized sweet and salty flavor. Remember to toss everything half way to avoid burning.


Calories: 336kcal | Carbohydrates: 62g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 1462mg | Fiber: 8g | Sugar: 3g | Vitamin A: 123IU | Vitamin C: 69mg | Calcium: 54mg | Iron: 3mg