Oven-roasted potatoes with rosemary and garlic — the golden companion to every dish

Crispy on the outside and soft on the inside, these oven-roasted potatoes with rosemary and garlic are the classic side dish that never fails — a simple recipe that creates big flavor with few ingredients.

Ingredients (for 4 people)

• 1 kg potatoes (yellow variety is best), well washed
• 1 head of garlic, separated into unpeeled cloves and lightly crushed
• 2–3 sprigs of fresh rosemary
• 60 ml extra virgin olive oil (about 4 tablespoons)
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

Preparation steps

1. Prepare the oven: Preheat the oven to 220°C. Wash the potatoes well and cut them into equal pieces with the skin on — the skin gives a crispy crust.
2. Marinate: In a large bowl, add the potato pieces, the olive oil, the salt and the pepper; mix well until coated on all sides.
3. Roast: Line a baking tray with parchment paper and spread the potatoes in a single layer. Add the unpeeled garlic cloves and the rosemary sprigs among the pieces.
4. Cooking: Bake for 35–40 minutes, turning once halfway through baking, until they turn golden, crispy on the outside and soft on the inside.
5. Serving: Remove from the oven, sprinkle a little fresh rosemary on top and serve hot. The roasted garlic cloves are soft and sweet — they melt in your mouth.

Preparation time: 10 minutes  |  Cooking time: 35–40 minutes  |  Servings: 4

Main photograph: Wikimedia Commons (free license CC BY-SA 4.0).