Rosemary & Garlic Oven Potatoes

I love potatoes, even more so, I love quick and easy potatoes.  This recipe calls for leaving the skin on the potato, because I was lazy one day and decided to try them this way.  It was so easy and loaded with lots of flavor, because of the skin, I have continued to make my oven potatoes in this fashion.

If you read, Eat Dirt by Josh Ax, he advocates we eat dirt!  Not scoops of dirt, but that ensuring you get daily micro-exposures to soil-based organisms in dirt and other plant life is important for your health.  So that being said, he would more than likely, advise against even washing and drying the potatoes.  So have at it, as long as they are organically grown.  Shhh, don’t tell my family, but I have on many occasions done this very thing!

You will see below that to make this recipe, I have asked you to cut the potatoes in large chunks, but to cut down even more of the prep time you can toss the potatoes in the oven whole, as long as they are not too large, increase the cook time by 15 minutes and they are still great.  I did say I like quick and easy!

Eat This With That

I love serving potatoes as a quick carb for many meals.  Here are a few ideas to get you started:  Italian Style Chicken Burgers, Greek Chicken Thighs with Artichokes & Olives, and Skillet Seared Rosemary Lamb Chops. 

Lighten It Up

This potato dish has already been lightened-up by the use of great olive oil instead of bad fat oils.  Enjoy the great taste of the olive oil and the benefits, as well!

Rosemary & Garlic Oven Potatoes

Prep Time: 5 mins
Cook Time: 25 mins
Yields: 6 Servings


  • 6 medium sized red-skinned potatoes (or potato of choice)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons Rosemary, dried or fresh
  • 1 teaspoon garlic, minced


  1. Preheat oven to 400 degrees. Grease a large baking pan with 2 tablespoons olive oil. Wash, dry and remove any spots that look suspicious from the potatoes. Leave the skin on the potatoes. Cut the potatoes into chucks of about 2 inches and place in a large bowl.
  2. To the bowl of cut-up potatoes, add salt and pepper to taste, 1 tablespoon of olive oil, the garlic and the rosemary. Toss until the potatoes are well-coated. Place on the baking pan, and spread out and try not to crowd the potatoes. This will ensure browning on all sides.
  3. Bake for 25-30 minutes until golden brown and crispy on the outside and soft on the inside. Serve immediately.

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