cooking · Dinner

Summer Garden Harvesting: Garlic and Rosemary Roasted Potatoes

There is something so satisfying about picking the food for dinner out of your land – and this dinner did just that. I harvested the potatoes, garlic, and rosemary just a bit before I started dinner.

Garlic and Rosemary Roasted Potatoes


  • 3 Tbsp olive oil
  • 3 pounds mixed new potatoes
  • 1 head garlic
  • 2 Tbsp fresh rosemary, minced (measure after chopping)
  • ¼ tsp fine sea salt
  • ¼ tsp ground black pepper


Preheat oven to 400°.

Wash and dry potatoes, cut into bite size pieces. add potatoes to a mixing bowl.

Peel and chop the garlic, adding it, the rosemary, oil, salt, and pepper. Toss gently to combine.

Spread on a large non-stick baking sheet.

Bake for 1 hour 30 minutes, stirring halfway through.

Serves 6.

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