Rosemary & Garlic Roasted Potatoes

Rosemary Garlic Roasted Potatoes

You can have these with any meal. Breakfast, lunch, or dinner. I have them mainly for my pre-training meals because it keeps me full and fueled for the whole training session.


  • White or Yellow Potatoes
  • Olive Oil or oil of your choice
  • Salt and pepper
  • Dried rosemary
  • 1-2 cloves of garlic, finely chopped (optional)


1. Heat oven to 425°F/215°C. Set rack to the middle.

2. Clean the potatoes thoroughly. Chop them roughly into 1 inch cubes.

Chopped potatoes on a cutting board

3. In a mixing bowl, toss the potatoes with the oil, just enough to coat them.

4. Add salt, pepper and rosemary to taste. I do a quick pass over with the salt shaker and pepper grinder. I aim for each piece of potato to have at least a piece of rosemary touching it.

5. Add the garlic and toss the mixture til everything is spread out evenly.

Seasoned potatoes in stainless steel mixing bowl

6. Spread the potatoes in a single layer on a baking sheet and place it on the middle rack of the oven for 25 minutes or until they have a nice dark golden colour to them.

7. The potatoes will be very hot. Let them cool for a minute or two. They're good by themselves but I like them with either sriracha hot sauce or ketchup.

Words by Dan Profane

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1 comment:

Unknown said...

Thank you for the yummy tater recipe :-)