Garlic Rosemary Potatoes

Potatoes roasted with garlic and rosemary are one of those staples that I will never get tired of. So easy to make and so tasty!
A Jerry James Stone Recipe


Blue, Red, Yellow


  • 1 pound baby Potatoes
  • cup olive oil
  • 1 tablespoon rosemary, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon sea salt
Jump to instructions
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • In a large mixing bowl, add the tablespoon of chopped rosemary, the 2 cloves of minced garlic and just enough olive oil to cover. Mix it well. I let this sit for about 15 minutes so that the olive oil is heavily infused.
  • Now add the baby potatoes to the bowl, tossing it such that the potatoes are fully coated, adding more olive oil if needed.
  • Transfer the potatoes to a baking dish large enough to lay them out in a single layer and then sprinkle them with half of the salt.
  • Bake in a pre-heated oven at 375 degrees F for about 30 minutes, or until they are tender. Toss them about half way through so they roast evenly on each side.
  • When done, finish them with the remainder of salt and serve. Enjoy!