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Oil-Free Roasted Rosemary Garlic Potatoes

This simple recipe for Oil-Free Roasted Rosemary Garlic Potatoes combines the flavors of roasted garlic and rosemary.  Use any colors of potatoes for a beautiful, healthy presentation.  This healthy, plant-based vegan side dish is great with veggie burgers or served at brunch.
Total Time45 minutes
Course: Breakfast, Brunch, Side Dish
Cuisine: American, Gluten-Free, Healthy, Oil-Free, Vegan, Vegetarian
Keyword: easy, Farmer's Market, garlic, herbs, high carb, low fat, oil-free, potatoes, rosemary, simple, vegan, wfpb
Servings: 4
Calories: 145kcal

Ingredients

  • 1.5 pound new potatoes mix of red, gold, purple
  • 1/2 tablespoon dried rosemary
  • 1 head garlic
  • Salt and Pepper

Instructions

  • Preheat your oven to 450 F, or 425 F convection. Line a baking sheet with parchment paper.
  • To Oil-Free Roast the Potatoes and Garlic: Wash the potatoes and cut in half. Toss the potatoes with the dried rosemary, salt and pepper. Place the potatoes in a single layer on the parchment-lined baking sheet. Wrap the head of garlic with foil and add a couple tablespoons of water to the foil packet. Place the garlic on the sheet pan with the potatoes.
  • Place in the oven and roast, tossing every 15 minutes.
  • After 30 minutes, check your head of garlic. It should be well-browned and soft. Remove from the oven and let cool.
  • Continue roasting the potatoes, until well-browned and a knife easily slides in and out. It usually takes about 40-45 minutes total for the potatoes to be done.
  • While the potatoes finish roasting, peel the garlic cloves and transfer into a small bowl. Mash the garlic with a spoon. Season with salt and pepper.
  • When the potatoes pass the Knife-Glide check for doneness, remove them from the oven. Immediately toss them with the mashed garlic paste.
  • Serve and enjoy!