Is there a measurable difference between fresh and dried minced garlic? For example, I just tried a recipe for Rosemary Potatoes last night that called for a tablespoon of minced garlic. I believe the recipe may have referred to it being freshly minced, but I have some dried minced garlic on hand (in a little shaker, like from the isle at Walmart, etc) and used that instead. 

The next day, my kitchen still smells of garlic, and the potatoes taste like it. 

If I don't have 'fresh' on hand, is there an approximate ratio I should have used?
A standard ratio of dried seasoning to fresh is 1 part dried to 3 parts fresh.  

For garlic specifically the ratios are slightly different:

1/2 teaspoon minced garlic      1/4 teaspoon dried garlic
1 clove garlic                  1/8 teaspoon garlic powder