Garlic, Rosemary and Olive Oil Roasted Potatoes

Garlic, Rosemary and Olive Oil Roasted Potatoes

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 8-10

    • About This Recipe

    “The smell while these are cooking is divine.”

    Ingredients

  • 10smallpotatoes( you may use larger potatoes but cut to uniform size)
  • 10garlic cloves( unpeeled)
  • 2tablespoonsolive oil
  • salt
  • fresh ground black pepper
  • 3sprigsfresh rosemary, chopped roughly
  • 1tablespoonbalsamic vinegar

    • Directions

  • Scrub potatoes well, and toss into a baking dish with the garlic and the oil.
  • Roll them around so they are well coated.
  • Season generously with salt and pepper and sprinkle on the rosemary and vinegar.
  • Roast in 200°C oven for at least one hour until potatoes are golden and cooked through.
  • Smell is wonderful!

    • Reviews

  • “Easy and tastes wonderful ! Really good for someone working like me who can come home in the evening and cook something like thisand even goes well with the guests . Thanks for sharing with all of us.SmilesMini”

  • “Very tasty, will definitely make again.I have a small herb garden in my garden window, needed to use some of the rosemary I have growing there, so I made this.I would make it again even if I didn’t have my own little herb garden, however.Really good, and the comments about smelling good while it is cooking are right on.Thanks for posting.”

  • “Very tasty recipe.I cut way back on the balsamic. Seved with Basa filets, steamed carrots & yellow beans.Will definately do againMade again for Easter dinner 4 April 2010Thanks Evie* we love this recipe”

  • “we made these as a side dish for christmas dinner.it was the perfect complement to the walnut basil turkey and french green beans.”

  • “I loved this recipe!!Easy and the smell was great in the kitchen.My whole family loved it and requested it again!My girls are 8 and 10!We love garlic, so I added more!Yummy!”

  • “I had never used rosemary in anything before so it was very new to my family. Just to say it didnt go over too well”

  • “I made these to accompany my lamb dinner, and they were delicious.I loved the crunchiness and the awesome flavors from the rosemary and garlic.These will be made again!Thank you for sharing it!”

  • “Recipe never stated to cut potatoes; I did.I think they needed a bit more oil.Personally the vinegar didn’t seem to add much in the way of flavor which was surprising.The garlic was quite pungent.I thought an hour would be too long to cook these, but was the perfect time.I cooked at 400 farenheit.”

  • “Easy and delicious!I liked the addition of balsamic vinegar; it didn’t make the potatoes taste vinegary, just gave them a nice sort of glaze.I’ll be trying this again soon. Thanks!”

  • “Marvelous! I peeled the garlic and tossed it together with the potatoes and oil in a storage bag. For no-fuss clean up I baked this on a parchment lined baking sheet, When done I smashed the garlic and tossed with potatoes. I didn’t think my DS’s would care to eat whole garlic cloves!”

  • “This was a great addition to my lamb dinner.I loved the herbs and garlic together. I cut down to 2 tsp. balsamic vinegar and it gave it just a bit of flavor.I was worried 1 T. would be too much.Worked great for us. Excellent recipe!”

  • “I loved these – superb combination of rosemary (I used dried) and garlic, with a touch of balsamic vinegar. Will definately make again!”

  • “I made these for Thanksgiving.While they did smell great, they didn’t go over that well.I followed the instructions to a “T” and the one thing I disliked, it nearly ruined my glass baking dish.Took 2 days to get it clean, probably from the vinegar, who knows.”

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