Oven-Roasted Garlic & Rosemary Potatoes
A simple, savory baked potato dish with garlic, paprika, and rosemary—crispy on the outside, tender inside.
- Time
- 45 min
- Serving
- 380 kcal
- Ingredients
- ≈ $1.08
- Protein
- 7 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 330 g
- 2 Garlic≈ $10.00 per kg 6 g
- 3 Fresh rosemarypack 20 g ≈ $2.00 3 g
- 4 Olive oil 12 ml
- 5 Salt 2 g
- 6 Paprika 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel and cut potatoes1 into thick chunks.
Toss potatoes1 with oil, salt, paprika, minced garlic2, and rosemary sprigs.
Arrange chunks in a single layer on a baking sheet.
Roast at 400°F (200°C) for 35–40 minutes, flipping once, until golden brown.
Test doneness with a knife—it should slide in easily at the center.
Tips
- Why it works
- Add the garlic and rosemary after mixing with the oil so the aroma soaks evenly into the potato. If you add them first, they burn during baking.
- Substitutions
- Replace the rosemary with 1 tsp of dried thyme or 1 sprig of fresh. You can leave out the paprika, or add ½ tsp of ground pepper instead.
- Common mistakes
- The potato will be dry if you flip it before 20 minutes of baking. Check the crust: if it has cracked, it's already overdried.
- Storing and reheating
- Keeps for 3 days in the fridge. Reheat in the oven at 180 °C for 10 minutes with 1 tbsp of water on the baking tray so it doesn't toughen.
- Serve with
- Serve with stewed mushrooms or a simple cabbage and apple salad. Works as a side for lean meat or on its own.
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