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+ servings

Garlic Roasted Potatoes with Rosemary

Course Lunch/Dinner
Cuisine American
Keyword easy
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 People
Calories 171kcal
Author Lola Osinkolu


  • 2 lbs. red potatoes
  • 1 garlic head
  • 3 tbsp olive oil
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • Salt to taste
  • 5 sprigs of thyme


  • Preheat the oven to 425ºF.
  • Wash the potatoes and dry them with a paper towel, and cut the potatoes in half.
  • Place in a bowl and add the olive oil, salt, cayenne pepper, and paprika; toss until the potatoes are evenly coated with spices.
  • Transfer the potatoes to a baking pan and spread them out into one layer.
  • Meanwhile, cut off about a quarter-inch from the top of the garlic head to expose some of the cloves inside.
  • Place the garlic on a piece of foil. Drizzle with olive oil, wrap in the foil, and place it on the baking tray with the potatoes.
  • Roast for 45 minutes to 1 hour or until browned and crisp.
  • Remove the baking pan from the oven. Unravel the foil and squeeze out the baked garlic in a small pan.
  • Mash the baked garlic with a fork until smooth, add 2 tbsps. of olive oil and 5 sprigs of fresh thyme or a stalk of rosemary.
  • Heat the small pan for about a minute or two and pour the garlic mixture over the potatoes. Mix until all the potatoes are well coated with the garlic mixture.
  • Serve immediately.


Calories: 171kcal | Carbohydrates: 37g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 1032mg | Fiber: 4g | Sugar: 3g | Vitamin A: 274IU | Vitamin C: 22mg | Calcium: 31mg | Iron: 2mg