ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Rosemary-Garlic Roasted Potatoes

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 10 mins
Total time 36 mins
Yield Serves 4 (serving size: 2/3 cup)
Look for bags of colorful baby potatoes, which cook quickly. If you can't find them, use halved fingerling potatoes. Squeeze the soft roasted garlic out of the skins, and enjoy with the potatoes. 

Ingredients

  • 1 garlic head
  • 2 tablespoons extra-virgin olive oil
  • 20 ounces whole baby potatoes
  • 3 thyme sprigs
  • 3 rosemary sprigs
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 2 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 173
  • fat 7 g
  • satfat 1 g
  • sodium 208 mg

How to Make It

  1. Preheat oven to 450°.

  2. Remove white papery skin from garlic head; separate but do not peel cloves. Place garlic, olive oil, potatoes, thyme sprigs, and rosemary sprigs in a large bowl; toss to coat. Arrange potato mixture on a foil-lined jelly-roll pan. Sprinkle evenly with 1/4 teaspoon kosher salt and pepper. Bake at 450° for 25 minutes, stirring after 13 minutes. Sprinkle with 1/8 teaspoon kosher salt and parsley.