Rosemary & Garlic Roast Potatoes

Crispy on the outside and fluffy inside, these Rosemary & Garlic Roast Potatoes are roasted with olive oil, oregano, and lemon for a simple Mediterranean side dish perfect with lamb or served over creamy tzatziki.

Rosemary & Garlic Roast Potatoes

These Rosemary and Garlic Roast Potatoes are crispy on the outside and fluffy on the inside, making them a simple gluten-free side dish that never disappoints. Made with pantry staples like extra virgin olive oil, rosemary, garlic, oregano, salt and pepper, they are packed with Mediterranean flavour and effortlessly delicious.

They pair beautifully with my Easy Greek Lamb Roast, bringing together everything we love about Greek cooking in one comforting meal. But these potatoes are just as impressive on their own. Serve them piled onto a platter with my creamy tzatziki or hummus, and they quickly transform from a side dish into a stunning entrée or crowd-pleasing appetiser.

For a light vegetarian option, spread a generous layer of tzatziki onto a plate and pile the hot potatoes on top. Every bite becomes creamy, garlicky and irresistible.

Simple to prepare, deeply flavourful and always a favourite — let’s start cooking!

Watch How to Make Rosemary and Garlic Roast Potatoes

https://youtu.be/Fq_tNgUsTL8

Ways to Serve Rosemary & Garlic Roast Potatoes

With Greek Lamb Roast – The ultimate Easter combo! Serve the lamb alongside the potatoes for a classic Greek feast that’s simple yet impressive.

With Tzatziki on the plate – Spread a generous spoonful of Tzatziki on your plate, pile the potatoes over the top, and use your fork to scoop and swipe. Comfort food at its best—perfect for lounging on the couch and watching your favourite show.

Instead of crackers with dips – Use these golden wedges as a gluten-free alternative to crackers or pita. Dip them into hummus, Tzatziki, or even spicy feta whip.

Alongside a Greek salad – Pair with a big Greek salad, roasted veggies, or my cauliflower tabouli for a nourishing, satisfying meal.

Rosemary & Garlic Roast Potatoes

Tips for Perfect Roast Potatoes

There’s nothing better than golden, crispy roast potatoes, especially when they’re infused with garlic and herbs. Here are a few helpful tips to make sure your potatoes are roasted to perfection every time:

Use olive oil for flavour and crispiness:

Olive oil has a good smoke point and adds depth and richness to roast potatoes. It also helps them crisp up beautifully in the oven while bringing out the natural earthiness of the spuds.

Dry your potatoes thoroughly:

If your potatoes have been washed recently, make sure to dry them well with a clean tea towel. Too much moisture will steam the potatoes rather than roast them, resulting in a softer texture.

Don’t overcrowd the tray:

Spread your potatoes out in a single layer on the tray, giving each piece enough space to roast evenly. Overcrowding can lead to steaming instead of that gorgeous golden crispiness.

Be generous with garlic and seasoning:

Garlic adds incredible flavour—don’t hold back! A generous pinch of sea salt and freshly cracked black pepper will make all the difference.

Keep them crisp before serving:

If you’re not serving straight from the oven, keep them warm in a low oven, uncovered, to maintain their crisp exterior.

Frequently Asked Questions

What potatoes are best for roast potatoes?

Floury potatoes such as Sebago, Russet, or Yukon Gold work best for roast potatoes. They become fluffy on the inside while developing a crisp golden crust when roasted in olive oil.

How do you make roast potatoes extra crispy?

To get crispy roast potatoes, make sure the potatoes are completely dry before roasting and spread them in a single layer on the tray. Roasting them with olive oil at a high temperature also helps create that golden, crunchy exterior.

Can I prepare roast potatoes ahead of time?

Yes. You can cut and season the potatoes earlier in the day and keep them refrigerated until ready to roast. Once cooked, they can also be reheated in a hot oven to bring back their crispiness.

Are these rosemary garlic roast potatoes gluten-free?

Yes. This recipe is naturally gluten-free as it uses whole potatoes, olive oil, herbs and seasoning without any wheat or gluten-containing ingredients.

Rosemary & Garlic Roast Potatoes

Rosemary & Garlic Roast Potatoes

Serves 6 as a side dish

Prep 10 minutes

Cook 1 hour +

INGREDIENTS

1 kg potatoes, washed and cut into wedges (optional to peel)

⅓ cup extra-virgin olive oil (extra may be needed)

2 teaspoons dried oregano

3 large garlic cloves, minced

2 tablespoons fresh rosemary leaves, finely chopped

Sea salt and freshly ground black pepper, to taste

Juice of 1 lemon

INSTRUCTIONS

1. Make the rosemary and garlic oil: In a large bowl, add the extra-virgin olive oil, minced garlic, oregano, rosemary, salt, and pepper. Whisk together until well combined and forms a fragrant oil  (add extra olive oil if mixture is too thick)

2. Prepare the potatoes: Wash the potatoes and thoroughly dry, then cut into wedges (you can peel them if you prefer). Spread them out onto a baking tray lined with baking paper.

3. Season and coat: Pour the rosemary and garlic oil mixture over the potatoes. Toss to coat evenly, then spread the wedges out in a single layer on the tray.

4. Roast the potatoes: Place the tray into a preheated oven at 190°C and roast for 60 to 70 minutes, or until the potatoes are golden and crispy on the outside.

5. Finish the potatoes: Once baked, squeeze over a little lemon juice.

6. Optional to serve with Greek Tzatziki dip: Spread a generous layer of Greek Tzatziki onto an entrée-sized plate using the back of a spoon. Pile the hot rosemary and garlic potatoes over the top. Serve immediately. The potatoes are perfect for scooping through the creamy dip—just grab one with a fork and drag it through for the ultimate bite.

Note: These wedges also make a great alternative to crackers when entertaining. Serve alongside any dip you like, but Tzatziki is highly recommended for a Greek twist.

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Rosemary & Garlic Roast Potatoes

Recipe and Photography Margaret Pahos @CreateCookShare