I am very excited to share this recipe because it comes from my older brother, John. My mom likes to joke that the only thing he’s good at cooking is rice (which I won’t deny–he does make some killer brown rice), but he is a much better cook that the joke implies. John spontaneously came up with this recipe one night for dinner and I give him all of the credit for it.
These potatoes may be simple because they require just a few ingredients and very little prep time, but they have a surprisingly rich flavor. The creaminess of the yukon gold potatoes pairs perfectly with the slightly sweet roasted garlic and aromatic rosemary. With only a few tablespoons of olive oil to keep the potatoes moist while roasting, this side dish is extremely flavorful without being highly caloric. It’s also a great way to avoid a couple of potential allergens since it’s both gluten and dairy free.
This recipe is also extremely versatile because it can accompany many different chicken, pork, or beef dishes. It can be paired with a variety of vegetables as well, my favorite being steamed green beans or sauteed asparagus. Plus, as they are cooking, these potatoes will fill your house with a lingering smell of roasted garlic and spices–the perfect way to warm up your house this fall.
Garlic Rosemary Potatoes
- 1 lb yukon gold potatoes (or your favorite potato variety)
- 1-2 tablespoons olive oil
- 3-4 cloves garlic
- 1 tablespoon rosemary (dried or fresh–whichever one you have on hand)
- Salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit and line a cookie sheet with parchment paper or aluminum foil. Thoroughly wash and dry the potatoes. Cut them in quarters or sixths, ensuring they are all about the same size for even cooking time. Roughly chop the garlic into small pieces. In a large bowl, combine potatoes, olive oil, garlic, and rosemary. Spread evenly onto the baking sheet. Sprinkle salt and pepper over the top. Roast for 30-40 minutes, or until potatoes are tender.