These garlic rosemary roasted potatoes are an easy, delicious side dish to make to go alongside so many meals. I love how soft they are on the inside and crispy on the outside they are!

This recipe calls for coating the potatoes in a flavorful herb mix before baking. Garten combines fresh rosemary, thyme, and lemon zest with sea salt to create a tasty coating for the skins.

Spread the potatoes and rosemary sprigs on a rimmed baking sheet. Drizzle with the olive oil, season with salt and black pepper and toss to coat. Roast for 45 minutes, stirring a few times ...

Professional caterer Alison Tucker shared how easy it is to whip up! Click here to get the recipe for Alison's Rosemary Chicken and Potatoes!

More Delicious Potato Dishes Preheat the oven to 425°. Put the potatoes in a large pot and cover with water. Add half of the rosemary, thyme and garlic and season generously with salt.

Put the potatoes into a large saucepan along with the rosemary, garlic, bay and peppercorns. Cover with cold water and bring to the boil. Reduce the heat slightly and simmer for 5-7 minutes.

When they are just about done, add the savory or rosemary and stir the vegetables well to combine. While the potatoes and onions are finishing, cover the roast loosely with foil and allow to rest ...

Wash the potatoes and cut into cubes ... Pour over the sauce lay in the springs of rosemary, keeping two or three back for garnish. Feel free to use 2 oven trays to fit everything.

Ina Garten's baked potato recipe is my favorite I've ever tried from a chef. I love her trick to make it crispy without wrapping it in foil.