These Rosemary Garlic Potatoes are crispy on the outside, creamy on the inside and made entirely on your stovetop.

Why These are the Best Rosemary Garlic Potatoes
This recipe is something I learned to make while I was cooking professionally at a food photography studio. These potatoes were a favorite of the clients, and I think they could be a favorite of yours too.
There are a few crucial steps that make these the best Rosemary Garlic Potatoes in my opinion. You start off by heating a pan over medium heat and adding a good layer of extra virgin olive oil.
The potatoes should sizzle when they hit the pan. At the same time, this is a slower cooking process so make sure to control the heat so they don’t brown too quickly.
Adding salt in the beginning would draw out the moisture and may make it more difficult to get a crispy end result, so save the seasoning for the end! Once the potatoes get the slightest bit golden, at in a few sprigs of fresh rosemary and fresh garlic in the skin.
As the potatoes slowly cook, the oil will be infused with rosemary and garlic flavor. Make sure you use good quality garlic and medium-sized cloves. Ideally, the garlic should become soft and sweet like roasted garlic. You can pop them out of the skin and eat the garlic whole along with the potatoes!
For the last step, once the potatoes are cooked through, I drain off any excess oil the potatoes were frying in, and season them generously with salt. Give them a few tosses, allowing them to become evenly seasoned from the inside out. Taste a bite, and add more salt, as needed, until they’re just perfect.
Try a Yukon Gold Potato
I highly recommend using a yukon gold potato for this recipe. For this particular cooking method, the sweet, buttery flavor and creamy texture work really well.
If you can’t find yukon gold potatoes or anything similar, a standard russet potato would work fine too!
You Can Skip the Rosemary and Garlic
You can definitely follow this exact same cooking method and omit the rosemary and garlic. These potatoes would be great made simply with salt and pepper.
You could also substitute dried rosemary and garlic powder. You could even get creative and use chili powder and paprika, or cumin and coriander. I suggest adding any dried herbs or spices towards the end after draining the oil and adding salt. About one minute or two in the heat is all the spices need to bloom. If you add the spices in the beginning, they may burn.
These potatoes could be transformed so many different ways depending on what you plan to serve them with, so feel free to get creative!
Main Dishes that Pair Well
Rosemary Garlic Potatoes pair well with so many different dishes. They would be great with roasted or grilled chicken, pork or lamb. You could even serve these with a meat substitute or tofu.
Here are some of my recipes that would go well with this dish:
- Crispy Chicken Thighs with Rosemary and Garlic
- Seared Baby Lamb Chops with Mint Pesto
- Lemon Zaatar Grilled Chicken Legs
- Crispy Baked Falafel
- Hanger Steak with Salsa Verde
- Harissa Lamb Burgers
- Dukkah Crusted Lamb Chops
More Delicious Potato Dishes
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Rosemary Garlic Potatoes on the Stovetop
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegan
Description
These Rosemary Garlic Potatoes are crispy on the outside, creamy on the inside and made entirely on your stovetop.
Ingredients
- 1 陆 lb Yukon gold or other yellow flesh potato, peeled and cut into 2/3 inch thick wedges
- Extra virgin olive oil, as needed
- 3–4 sprigs of rosemary
- 6–8 medium sized cloves garlic in the skin
- Kosher salt
Instructions
- Add potatoes to pan: Preheat large nonstick pan over medium heat. Add about 陆 inch or so of oil to pan, followed by potato wedges. The potato wedges should be spread out in an even layer, not overlapping. Turn every 4-5 minutes to ensure even cooking.
- Add aromatics: When potatoes start to turn slightly golden, add rosemary and garlic to the pan.
- Cook low and slow: Cook, turning and rotating frequently, until potatoes are crispy on the outside and creamy in the center. The garlic should also be soft and creamy at this stage. This will take approximately 40-50 minutes. If potatoes are browning too quickly, reduce the heat to medium-low. Maintain heat high enough so potatoes do not absorb too much oil and become soggy. As rosemary and exterior of garlic browns, move on top of potatoes or remove from pan to prevent burning.
- Drain and Season: Carefully drain off all excess oil from pan into a bowl. Season potatoes generously with salt and toss to coat. Taste and adjust seasoning as needed. The garlic should be sweet and soft enough to eat. Serve immediately. Enjoy.
Notes
You can substitute russet potatoes in this recipe, if desired.
You can substitute fresh rosemary and garlic with a few teaspoons of dried rosemary and a sprinkle of garlic powder. Make sure to add these at the end after draining off the oil. Alternatively, omit the rosemary and garlic.
You can also add different spices to this dish such as chili powder, paprika, cayenne, cumin or coriander. Add these at the end after draining the oil.
If your potatoes turned out soggy, the oil temperature was too low and they absorbed too much oil.
If your potatoes burned, the oil temperature was too high.
If rosemary and garlic are browning too much, remove them from the pan.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sides
- Method: Shallow fry
- Cuisine: American
Nutrition
- Serving Size: 录 of potatoes
- Calories: 200
- Sugar: 1g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Wow. What a great recipe. Potatoes were crispy and flavorful. And the garlic popped out of its skin was an added treat
Thanks so much, David! So happy you enjoyed the recipe 馃檪
Utter deliciousness, and easy and quick!