I make these when I want an easy win. Chunk the potatoes, rinse and pat them dry (worth it), then toss with olive oil and salt. Get a baking sheet screaming hot in the oven and spread the potatoes out so they’ve got room. Meanwhile, throw a handful of whole garlic cloves into a little foil “cup” with a splash of oil and pop that on the tray too. The cloves go soft and sweet while the potatoes pick up color.
About two-thirds of the way through, I crush the roasted garlic with a pinch of salt into a paste and fold it through the potatoes, then add rosemary — whole sprigs or chopped, whatever’s on hand. Back in they go until the edges are deep golden and the insides give with a fork. Crack of pepper, maybe a tiny sprinkle of flaky salt (and if you’re me, a whisper of lemon zest). Every bite’s crisp, tender, and coated in that warm, herby garlic—pretty much the roast potato you’re hoping for.
Potatoes
Garlic Paste
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1
whole bulb
garlic
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1
tbsp
olive oil
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Preheat the oven
Preheat the oven to 200°C (390°F).
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Prepare the potatoes
Toss the potato cubes or wedges with olive oil, chopped rosemary, salt, and pepper, and spread them evenly on a baking tray.
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Prepare the garlic
Cut the top off the garlic bulb to expose the cloves, place it on a piece of aluminum foil, drizzle with olive oil, and wrap it tightly.
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Roast potatoes and garlic
Place the potatoes and the foil-wrapped garlic in the oven. Roast the potatoes for 35–40 minutes until almost tender.
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Create garlic paste
Remove the garlic from the oven, carefully unwrap it, and squeeze the softened cloves into a smooth paste.
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Combine and finish roasting
Mix the garlic paste with the roasted potatoes, ensuring each piece is coated. Return to the oven for another 10–15 minutes until the potatoes are golden and crisp.
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Serve
Transfer to a serving dish and enjoy immediately while hot, aromatic, and flavorful.
Note: Use fresh rosemary sprigs for the best aroma. You can also sprinkle a little sea salt before serving to enhance flavor.
Updated: August 30, 2025