Roasted Idaho® Potatoes with Rosemary and Garlic

Crispy, oven baked Idaho® potatoes, seasoned with fresh rosemary and garlic are perfect to make and sure to be a hit with everyone!

Prep Time

25 minutes

Total Time

50 minutes




Idaho Potatoes


  • 3 pounds russet Idaho® potatoes
  • ¼ cup olive oil
  • 2 teaspoons granulated garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-2 tablespoon fresh rosemary


  1. Preheat oven to 425°F.
  2. Set a large pot of salted water to boil on the stove. Cut russets into ¾-1 inch cubes (no need to peel).
  3. Boil potatoes for 10 minutes or until fork-tender. Drain and let stand in strainer 5 minutes.
  4. In a large bowl, toss potatoes with olive oil, granulated garlic, salt, pepper and rosemary.
  5. Spread out on a parchment-lined sheet pan in a single layer. Bake 25 minutes, flip, bake 20 more minutes, or until golden and crispy.
  6. Serve while still warm as a tasty side dish.
To see videos and get tips for making making roasted Idaho® potatoes like a pro, including 2 bonus recipes on dishes to make with the leftovers!
 Visit for more great recipes.
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