Roasted Yukon Potatoes with Rosemary

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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6 to 8 medium (about 1 1/2 pounds), Yukon gold potatoes, cut in wedges

8 cloves garlic, left in their skins

1 tablespoon chopped fresh rosemary leaves

3 tablespoons extra-virgin olive oil

Kosher salt freshly ground black pepper


  1. Preheat oven to 425 degrees F.
  2. Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.

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