Gluten-Free Garlic Rosemary Roasted Potatoes
These Gluten-Free Garlic Rosemary Roasted Potatoes are golden, crispy, and perfectly seasoned. An easy herb-roasted side dish that pairs with everything!
There’s something utterly comforting about the smell of Garlic And Rosemary Potatoes roasting in the oven on a Sunday afternoon. That combination of earthy herbs, sweet caramelized garlic, and crispy golden edges just makes everything feel right in the world, doesn’t it?
I’ll never forget the first time I made these Gluten-Free Garlic Rosemary Roasted Potatoes for Thanksgiving dinner. My aunt, who’s normally the potato queen of our family, took one bite and demanded the recipe on the spot. The secret? Boiling them first, then roasting them until they’re crispy on the outside and pillowy-soft inside—it’s a game-changer!
These Herb-Roasted Potatoes With Vegetables (or just on their own) have become my go-to side dish for everything from weeknight dinners to holiday feasts. They’re naturally gluten-free, incredibly versatile, and honestly, they make you look like a culinary genius with minimal effort.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Yukon gold fingerlings or baby potatoes | 3 lb (the smaller the better) |
| Garlic cloves | 10 |
| Fresh rosemary | 1 sprig (adjust to taste) |
| Olive oil | 2 tbsp |
| Sweet paprika | 1/2 tsp |
| Bay leaf | 1 (optional) |
| Red pepper flakes | 1 pinch (optional) |
| Sea salt flakes | To taste |
| Fresh parsley or dill | For garnish (optional) |
Instructions
Step 1: Scrub and rinse the potatoes thoroughly under cold water to remove any dirt. Add them to a large stockpot along with the bay leaf and cover completely with cold water. Bring to a rolling boil over high heat and season the water generously with salt—it should taste like seawater, but don’t worry, the potatoes will only absorb what they need!
Step 2: Reduce the heat to maintain a gentle simmer and cook the potatoes for about 15 minutes until they’re al dente. Test them by inserting a sharp knife into the center—it should slide in easily but with just a bit of resistance. Drain the potatoes in a colander and let them sit for a few minutes to dry in their own steam, which helps achieve that crispy texture we’re after.
Step 3: While the potatoes are drying, preheat your oven to 375°F. Take your garlic cloves and smash each one with the flat side of a chef’s knife to loosen the papery skin, then peel and discard the skins. This smashing technique also releases those amazing aromatic oils!
Step 4: Transfer the boiled potatoes and smashed garlic cloves to a large baking dish or rimmed baking sheet. Drizzle everything with the olive oil, then sprinkle with fresh rosemary leaves (stripped from the stem), paprika, and a generous pinch of sea salt flakes. Toss everything together until the potatoes are evenly coated—this is where I love to add a pinch of red pepper flakes for a little attitude if you’re into that!
Step 5: Roast the Garlic And Rosemary Potatoes in your preheated oven for about 45 minutes, or until they’re golden brown and crispy to your liking. Make sure to give them a good toss or shake halfway through the cooking time—this ensures they get gorgeously golden all over and prevents the garlic from burning while encouraging it to caramelize instead.
Step 6: Remove from the oven and let them rest for just a minute or two. Serve these beauties hot, garnished with fresh parsley or dill and an extra sprinkle of sea salt flakes if you’re feeling fancy. The aroma alone will have everyone gathering around the table!
Substitutions For Garlic And Rosemary Potatoes
Potato options: While Yukon golds are my absolute favorite for their buttery texture, red potatoes or russets work wonderfully too. Just keep them on the smaller side—baby potatoes or fingerlings around 1-2 inches give you the best crispy-to-creamy ratio. According to research on potato varieties and cooking methods, waxy potatoes like Yukons hold their shape better during the boil-then-roast method.
Fresh rosemary alternatives: If you don’t have fresh rosemary on hand, dried rosemary works in a pinch—just use about 1 teaspoon instead of the fresh sprig. You can also experiment with fresh thyme, oregano, or even sage for different flavor profiles. Well, I’ve even used a combination of herbs when I’m feeling creative!
Oil substitutions: Olive oil gives these Herb-Roasted Potatoes And Onions their classic Mediterranean flavor, but avocado oil or melted ghee (if you’re not dairy-free) work beautifully too. Just choose an oil with a higher smoke point if you’re roasting at higher temperatures to avoid any burnt taste.
Garlic intensity: Not a garlic fanatic? Start with 5-6 cloves and work your way up. On the flip side, if you’re like me and think more garlic is always better, feel free to add up to 15 cloves—they get sweet and mellow when roasted anyway!
Troubleshooting Your Herb-roasted Potatoes With Vegetables
Potatoes not getting crispy: This usually means they were either too wet when they went into the oven or the oven temperature was too low. Make sure you let them steam-dry for those few minutes after draining, and don’t skip the toss halfway through roasting. If they’re still not crispy enough, crank the oven up to 425°F for the last 10 minutes.
Garlic burning: If your garlic cloves are turning black instead of golden, they’re likely getting too much direct heat. Next time, nestle them between the potatoes rather than leaving them exposed on top. You can also add them halfway through the roasting time if your oven runs particularly hot.
Potatoes falling apart: This happens when they’re overcooked during the boiling stage. Keep a close eye on them and test with a knife around the 12-minute mark—you want them tender but still holding their shape. Remember, they’ll continue cooking in the oven, so slightly underdone at the boiling stage is actually perfect!
Uneven browning: Make sure your potatoes are spread in a single layer with a bit of space between them. Crowding the pan creates steam instead of allowing them to crisp up. If you need to make a larger batch, use two baking sheets rather than overcrowding one.
Storage & Meal Prep
Store leftover Gluten-Free Garlic Rosemary Roasted Potatoes in an airtight container in the refrigerator for up to 4 days. While they’re absolutely delicious cold (I won’t judge if you eat them straight from the fridge!), you can reheat them in a 400°F oven for about 10 minutes to restore some of that crispy texture.
For meal prep, you can boil the potatoes up to 2 days ahead and store them unroasted in the fridge. When you’re ready to serve, just toss with the seasonings and roast as directed—this makes weeknight dinners so much easier! You can even prep the garlic and herbs ahead of time too, keeping them in a small container until you need them.
Serving Suggestions
These Garlic And Rosemary Potatoes are the ultimate crowd-pleaser and pair beautifully with just about any protein. Serve them alongside my flavorful White Bean Turkey Chili for a cozy, complete meal, or as a hearty side with roasted chicken, grilled steak, or pan-seared fish.
For a complete Herb-Roasted Potatoes And Onions experience, add sliced red onions or shallots to the baking dish for the last 30 minutes of roasting. The onions caramelize beautifully and add another layer of sweetness that complements the rosemary perfectly. You know what? They’re also fantastic served at brunch alongside my comforting Gluten-Free Country Sausage Gravy!
Variations
Mediterranean-style: Transform these into Herb-Roasted Potatoes With Vegetables by adding cherry tomatoes, bell peppers, and zucchini chunks during the last 25 minutes of roasting. Finish with crumbled feta cheese and a squeeze of fresh lemon juice for a bright, summery side dish that’s as beautiful as it is delicious.
Spicy kick version: Double down on those red pepper flakes or add a teaspoon of smoked paprika along with some cayenne for a smoky, spicy twist. I make this version when I’m serving them with milder proteins like baked chicken or fish—it adds just the right amount of excitement to the plate.
Loaded potato style: After roasting, top the Gluten-Free Garlic Rosemary Roasted Potatoes with shredded cheddar cheese, crispy bacon bits, sour cream, and chopped chives. It’s like a deconstructed baked potato but way more interesting. Man, oh man, this variation is always the first thing to disappear at potlucks!
Lemon herb version: Add the zest of one lemon to the oil and herb mixture before tossing, then squeeze fresh lemon juice over the finished potatoes. The brightness cuts through the richness and pairs wonderfully with seafood. This version has become my Easter dinner staple—it just feels fresh and celebratory!
Vegan and dairy-free: These potatoes are already naturally vegan and dairy-free, making them perfect for serving a mixed crowd. Just double-check that your Worcestershire sauce (if you’re adding it for depth) is vegan-friendly, or skip it entirely—the recipe is delicious without it.
FAQs About Gluten-Free Garlic Rosemary Roasted Potatoes
Can I use larger potatoes for this recipe?
Absolutely, but you’ll need to cut them into 1-2 inch chunks for even cooking. Larger potatoes take longer to boil through and may not get as crispy on the outside. The beauty of baby potatoes is that perfect ratio of crispy exterior to creamy interior that’s hard to replicate with bigger spuds.
How do I prevent my potatoes from sticking to the pan?
Make sure your baking dish is well-oiled before adding the potatoes, and don’t skip that crucial toss halfway through roasting. Using parchment paper or a silicone baking mat can also help, though you might sacrifice a tiny bit of that direct-heat crispiness. I find a good quality non-stick baking sheet works wonders!
What makes these potatoes naturally gluten-free?
Potatoes are naturally gluten-free, and this recipe uses only fresh herbs, olive oil, and basic seasonings without any flour or breadcrumbs. Just make sure any packaged seasonings you use don’t contain hidden gluten—always check labels if you have celiac disease or severe gluten sensitivity. It’s one of those beautiful recipes that happens to be gluten-free without any special modifications!
Best way to reheat these roasted potatoes?
The oven is your friend here! Spread them on a baking sheet and reheat at 400°F for about 10 minutes, which helps restore that crispy texture. Air fryers work amazingly too—just 5 minutes at 375°F and they taste freshly roasted. The microwave will make them soft and steamy, which isn’t terrible, just different.
Can I add other vegetables to make Herb-Roasted Potatoes With Vegetables?
Definitely! Carrots, parsnips, Brussels sprouts, and red onions all roast beautifully alongside these potatoes. Just remember that different vegetables have different cooking times, so add quicker-cooking items like bell peppers or cherry tomatoes during the last 20-25 minutes. This turns your side dish into practically a complete meal!
Your New Go-To Side Dish!
These Gluten-Free Garlic Rosemary Roasted Potatoes prove that the simplest recipes are often the most beloved. With just a handful of ingredients and a two-step cooking method, you’re creating something that’s restaurant-quality but totally doable on a busy weeknight.
The golden, crispy exterior gives way to a fluffy interior that’s infused with aromatic rosemary and sweet roasted garlic. Whether you’re serving them for Sunday dinner, a holiday feast, or alongside my elegant Lemon Chicken Piccata, these potatoes are guaranteed to be the star of the show.
So grab those baby potatoes, crank up your oven, and get ready for the most addictive side dish you’ll make all year. Trust me, you’ll be making these Garlic And Rosemary Potatoes on repeat—they’re just that good!
Gluten-Free Garlic Rosemary Roasted Potatoes
Equipment
- Large stockpot
- Chef’s knife
- Colander
- Large baking dish or rimmed baking sheet
- Mixing spoon or spatula
Ingredients
- 3 lb Yukon gold fingerlings or baby potatoes the smaller the better
- 10 cloves garlic
- 1 sprig fresh rosemary use more or less to taste
- 2 tbsp olive oil
- ½ tsp sweet paprika
- 1 bay leaf optional
- 1 pinch red pepper flakes optional
- sea salt flakes to taste
- fresh parsley or dill for garnish, optional
Instructions
- Scrub and rinse the potatoes thoroughly under cold water to remove any dirt. Add them to a large stockpot along with the bay leaf and cover completely with cold water. Bring to a rolling boil over high heat and season the water generously with salt—it should taste like seawater, but don’t worry, the potatoes will only absorb what they need!
- Reduce the heat to maintain a gentle simmer and cook the potatoes for about 15 minutes until they’re al dente. Test them by inserting a sharp knife into the center—it should slide in easily but with just a bit of resistance. Drain the potatoes in a colander and let them sit for a few minutes to dry in their own steam, which helps achieve that crispy texture we’re after.
- While the potatoes are drying, preheat your oven to 375°F. Take your garlic cloves and smash each one with the flat side of a chef’s knife to loosen the papery skin, then peel and discard the skins. This smashing technique also releases those amazing aromatic oils!
- Transfer the boiled potatoes and smashed garlic cloves to a large baking dish or rimmed baking sheet. Drizzle everything with the olive oil, then sprinkle with fresh rosemary leaves (stripped from the stem), paprika, and a generous pinch of sea salt flakes. Toss everything together until the potatoes are evenly coated—this is where I love to add a pinch of red pepper flakes for a little attitude if you’re into that!
- Roast the potatoes in your preheated oven for about 45 minutes, or until they’re golden brown and crispy to your liking. Make sure to give them a good toss or shake halfway through the cooking time—this ensures they get gorgeously golden all over and prevents the garlic from burning while encouraging it to caramelize instead.
- Remove from the oven and let them rest for just a minute or two. Serve these beauties hot, garnished with fresh parsley or dill and an extra sprinkle of sea salt flakes if you’re feeling fancy. The aroma alone will have everyone gathering around the table!
