- I made Ina Garten's roasted potatoes recipe and think it's perfect for the holidays.
- The easy dish requires only a few main ingredients and has minimal steps.
- The crispy potatoes are perfectly creamy on the inside, and the rosemary adds so much flavor.
Ina Garten is beloved for whipping up recipes that are easy, comforting, and delicious — everything I need when planning my holiday menu.
From her ooey-gooey overnight mac and cheese to her showstopping corn bread, Garten's side dishes have never let me down during the holidays. And when it comes to potatoes, there's no one I trust more than the Barefoot Contessa.
I make Garten's potato-fennel gratin for my family every Christmas, and her Parmesan smashed potatoes are always a huge hit.
But when I want something a little more classic, I turn to her rosemary roasted potatoes.
Ina Garten's rosemary roasted potatoes only require a few ingredients.
To make a pan of Garten's potatoes at home, you'll need:
- 1 ½ pounds of small red and white-skinned potatoes
- 2 tablespoons of fresh rosemary leaves, minced
- 3 cloves of garlic, minced
- ⅛ cup of "good" olive oil
I began by cutting my potatoes.
Garten recommends cutting the potatoes into halves or quarters. I opted for quarters.
Then, I minced my garlic and rosemary.
I finished all my prep in a matter of minutes.
I placed my potatoes in a bowl and added the olive oil.
I also threw in ¾ teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper, per Garten's instructions.
Then, I added the garlic and rosemary.
My potatoes were already smelling delicious.
I gave everything a good toss.
Garten says the potatoes should be well-coated, so I made sure to mix them well.
I placed my potatoes on a baking sheet.
I spread the potatoes out to make sure they were distributed in one layer.
It was time to get roasting!
I baked my potatoes in the oven at 400 degrees Fahrenheit for one hour. I flipped them twice — at the 20-minute and 40-minute mark — to ensure everything browned evenly.
But remember, every oven is different. Garten says to make sure to cook the potatoes until they're browned and crisp.
My potatoes looked beautiful as they came out of the oven.
The potatoes had developed a gorgeous golden hue, with the flecks of rosemary adding nice pops of color.
The entire kitchen smelled incredible, and my family couldn't wait for dinner.
The potatoes tasted absolutely delicious, and the cooking process couldn't have been simpler.
Garten's rosemary roasted potatoes had a delightfully crispy exterior that gave way to the warm and creamy middle — perfection.
And the rosemary brought such a burst of surprising flavor to a dish we all know and love. Both my parents were huge fans.
"I don't usually use rosemary in my cooking, as I'm an oregano lover, but I'll use it in the future with potatoes," my mom said.
"It's very good," my dad added. "And a healthier alternative to potato gratin or mashed potatoes."
If you need a quick and easy holiday side dish, Garten's rosemary roasted potatoes are perfect.
With so many dishes to juggle on a holiday menu, Garten's recipe is a great way to get delicious potatoes on the table with as little effort as possible.
Looking for a little more potato inspiration? My dad's classic Greek roasted potatoes are another surefire hit.
