Roasted Potatoes with Confit Garlic and Rosemary

  • Preparation 15 MIN
    Cooking 50 MIN
  • Servings 6



  1. Place the potatoes and garlic in a pot. Cover with cold water. Season with salt. Bring to a boil. Simmer for 15 to 20 minutes, depending on the size of the potatoes, or until tender. Drain.
  2. With the rack in the middle position, preheat the oven to 425°F (220°C).
  3. Pour half of the oil into an 11 x 8-inch (28 x 20 cm) baking dish. Add the potatoes and spread out into an even layer. Crush slightly with a potato masher. Drizzle with the remaining oil. Place the garlic cloves and rosemary over the potatoes. Season with salt and pepper.
  4. Bake for 35 minutes or until the potatoes are golden and crispy. Sprinkle with crispy turkey skin, if desired (see note). Serve immediately.


To ensure even cooking, choose potatoes all roughly the same size

To prepare the crispy turkey skin, line a baking sheet with parchment paper. Spread the skin out on the baking sheet and season with salt. Cover with a second piece of parchment paper and a second baking sheet. Bake for 30 minutes in an oven preheated to 350°F (180°C) or until golden. You can break the skin into small pieces and use to garnish potatoes, salads or pasta.

The crispy turkey skin can also be replaced with bacon.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.