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Garlicky Oven Roasted Rosemary Fingerling Potatoes

Garlicky Oven Roasted Rosemary Fingerling Potatoes

It's hard to go wrong with lots of garlic, then you add some fresh garden-grown rosemary into these lovely fingerling potatoes with all these delicious garlic. Let oven do the final roasting job...













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


2 ½ pounds potatoes
fingerling, or new red potatoes, washed
10 whole garlic cloves
medium to large size, peeled, slightly crushed
3 tablespoons olive oil
2 ½ tablespoons rosemary leaves
freshly chopped, or 1 tablespoon dried
1 x cayenne pepper
to taste, or pepper flakes
1 x salt and black pepper
to taste


Preheat the oven to 450℉ (230℃).

In a large bowl, toss together the potatoes, garlic, olive oil, rosemary, cayenne pepper, and salt and pepper to taste until well mixed.

Place the potatoes in a large baking sheet in a singer layer.

Roast for about 25 to 30 minutes or until the potatoes are golden and crispy, stirring once after 15 minutes.

Let cool on the sheet for a few minutes.

Transfer to a large serving bowl and season with more salt and black pepper if needed.

Serve with more extra-virgin olive oil drizzled on top if desired.


* not incl. in nutrient facts


over 6 years

Garlic and rosemary are always deliciously paired with potatoes. Made this recipe for lunch yesterday, it came out amazingly delicious. It was so easy to make, and during the roasting, the aroma from garlic and rosemary was just divine. I found after roasting the flavor of rosemary was calmed down a lot, so next time I will add more in. Served these delicious garlicky and herby potatoes with some Greek yogurt, yum, yum.

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Nutrition Facts

Serving Size 295g (10.4 oz)
Amount per Serving
Calories 33628% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 19g 19%
Dietary Fiber 6g 24%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 37%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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