Why Make This Recipe
Crispy Roast Potatoes with Rosemary and Garlic is a simple yet tasty side dish that can elevate any meal. They are perfectly crispy on the outside and soft on the inside, making them a comforting favorite for many. The combination of garlic and fresh rosemary adds a wonderful aroma and flavor that complements various proteins like chicken, beef, or fish. This recipe is easy to follow and requires only a few ingredients, making it ideal for weeknight dinners or special occasions.
How to Make Crispy Roast Potatoes with Rosemary and Garlic
Ingredients:
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 3 tablespoons olive oil (or more, if needed)
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional, for extra crispiness and color)
- Fresh rosemary sprigs (for garnish, optional)
Directions:
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with a little olive oil.
Prepare the Potatoes:
Peel the potatoes (if desired) and cut them into 1-inch chunks, trying to keep them as even in size as possible for uniform cooking. Place the potato chunks in a large pot of salted cold water.
Boil the Potatoes:
Bring the pot of potatoes to a boil over medium-high heat and cook for about 8-10 minutes, or until the potatoes are just starting to soften but are not fully cooked. You should be able to pierce them with a fork, but they should still hold their shape.
Drain the Potatoes:
Drain the potatoes in a colander and let them sit for 5 minutes to steam and dry out. This step helps achieve extra crispy potatoes.
Toss the Potatoes:
Return the potatoes to the pot and gently shake them to rough up the edges. This roughness will help create a crispy exterior during roasting. Add the olive oil, minced garlic, rosemary, sea salt, pepper, and paprika (if using). Toss everything together until the potatoes are evenly coated with the seasoning.
Roast the Potatoes:
Spread the potatoes in a single layer on the prepared baking sheet. Make sure they are not overcrowded to ensure they crisp up nicely. Roast the potatoes for 25-30 minutes, flipping halfway through, until they are golden brown and crispy on the outside and tender on the inside. You can test for doneness by piercing a potato with a fork; it should be soft inside and crispy on the outside.
Serve:
Once the potatoes are crispy and golden, remove them from the oven and transfer to a serving platter. Garnish with additional fresh rosemary sprigs if desired, and serve immediately.
Enjoy:
These crispy roast potatoes are perfect as a side dish to any meal, especially with roasted meats or alongside a fresh salad.
How to Serve Crispy Roast Potatoes with Rosemary and Garlic
These potatoes pair well with a range of dishes. Serve them alongside roasted chicken, grilled steak, or barbecued fish. They also make a great addition to a salad or can be enjoyed on their own as a snack. A simple dipping sauce like aioli or ketchup can enhance the experience too!
How to Store Crispy Roast Potatoes with Rosemary and Garlic
To store leftover crispy roast potatoes, place them in an airtight container in the refrigerator. They will keep well for about 3-4 days. When you’re ready to eat them again, reheat them in the oven at 400°F (200°C) for about 10-15 minutes to regain their crispiness.
Tips to Make Crispy Roast Potatoes with Rosemary and Garlic
- Ensure the potato chunks are similar in size for even cooking.
- Let the potatoes steam and dry after boiling; this is key for crispiness.
- Do not overcrowd the baking sheet. Use two sheets if necessary.
- For even more flavor, consider adding other herbs like thyme or spices like cayenne pepper.
Variation
You can add other vegetables, such as carrots or Brussels sprouts, to the roasting pan for added flavor and nutrients. Just ensure they have similar cooking times to the potatoes.
FAQs
1. Can I make these potatoes ahead of time?
Yes, you can prepare the potatoes and season them ahead of time. Boil and season them, then store in the fridge. Roast them when you’re ready to serve.
2. What type of potatoes should I use?
Russet and Yukon Gold potatoes are both great options. They hold their shape well and become crispy when roasted.
3. Can I use dried rosemary instead of fresh?
Yes, dried rosemary works fine. Use about one teaspoon if substituting for fresh, as dried herbs are more concentrated in flavor.
Crispy Roast Potatoes with Rosemary and Garlic
Perfectly crispy on the outside and soft on the inside, these roast potatoes with garlic and rosemary are a delicious side dish that elevates any meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 3 tablespoons olive oil (or more, if needed)
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional, for extra crispiness and color)
- Fresh rosemary sprigs (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with a little olive oil.
- Peel the potatoes (if desired) and cut them into 1-inch chunks. Place the potato chunks in a large pot of salted cold water.
- Bring the pot to a boil over medium-high heat and cook for about 8-10 minutes, or until the potatoes are just starting to soften but still hold their shape.
- Drain the potatoes and let them sit for 5 minutes to steam and dry out.
- Return the potatoes to the pot and gently shake them to rough up the edges. Add the olive oil, minced garlic, rosemary, sea salt, pepper, and paprika. Toss to coat the potatoes evenly.
- Spread the potatoes in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Remove from the oven and transfer to a serving platter. Garnish with fresh rosemary and serve immediately.
Notes
Ensure potato chunks are similar in size for even cooking. Let potatoes steam and dry after boiling for extra crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roast potatoes, crispy potatoes, garlic potatoes, rosemary potatoes, side dish