So easy, so classic, so tasty.  Makes for a simple side you can throw in the oven, leaving your hands free to make the rest of your meal.  Make a double batch and have the leftovers on hand for hash browns, potato salad, or just a quick warm up in the pan on one of your busier nights.

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PREP TIME:  5-10 min

COOK TIME:  30 min


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  • 2-3 cloves garlic, finely minced

  • 3 sprigs fresh rosemary (finely diced), or 1 ½ tsp dried rosemary)

  • 2 Tbsp (30 ml) olive oil

  • 1 lb (450 g) small red potatoes, washed and cut into bite-size pieces

  • Salt to taste

  • Fresh chives, optional




1) Preheat oven to 400 F/ 200 C


2)  Add garlic, rosemary and olive oil in a large mixing bowl and mix well.  Add potatoes and mix well to ensure all the potatoes are coated with the oil and the seasoning. 


3)  Transfer seasoned potatoes to a roasting dish large enough so that the potatoes sit in 

a single layer, and season with salt.


4)  Place in preheated oven and cook for 25-30 minutes (stir after about 15 minutes of cooking), or until tender when poked with a fork.


5)  Switch the heat source and turn the top broiler/grill in the oven on high and cook for 2 minutes, just to brown and crisp the potatoes a bit.

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Transfer to a serving bowl or individual plates and garnish with freshly diced chives (optional).


Pairs well with Pan-Seared Pork Chops and Pan-Seared Chicken.

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Recipe and photo credits:  Cathy Menees




I like 3 cloves of garlic, but that’s me (ask my friends).  So just adjust the garlic to your taste.



Mixing the garlic and rosemary with the oil first helps to more evenly distribute the seasoning across the potatoes as the oil acts like a ‘carrier’.  I done it before where I chucked it all in at he same time, and sometimes you get clumps of garlic on a few potatoes, which is not the point!


I add the salt after their spread out in the roasting pan as you get a much better idea how much salt to use when you see them laid out in front of you.



Europeans call the top burner in the oven a grill.  Americans call it a broiler.  Sigh.  Either way, it's a nice way to get browned, crispy edges on your potatoes.

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