Crunchy roasted garlic and rosemary potatoes
Crunchy roasted garlic and rosemary potatoes feature a crispy exterior with tender interiors, enhanced by the aromatic flavors of garlic and rosemary. This simple, parboiling method ensures a delightful texture, making them a perfect side dish for any meal.
Cook time 40 min
Prep time 10 min
Ingredients:
5 potatoes2 garlic cloves
1 tbsp rosemary
2 tbsp olive oil
Crunchy roasted garlic and rosemary potatoes are the perfect side dish to elevate any meal. Their crispy exterior and flavorful herbs make them a family favorite and an excellent pairing with various main courses. Simple to prepare with just a few ingredients, this recipe ensures that even a novice cook can achieve delicious results.
Instructions:
- Preheat your oven to 425°F (220°C).
- Peel the potatoes and cut them into evenly sized cubes, about 1 inch in size.
- Fill a large pot with water and bring it to a boil.
- Add a generous pinch of salt and the potato cubes.
- Boil the potatoes for about 5-7 minutes or until they are just starting to soften but are still firm in the middle.
- Drain the potatoes thoroughly in a colander and let them sit for a few minutes to steam dry. This helps to achieve a crispy texture.
- Transfer the potatoes to a large bowl.
- Drizzle the olive oil over the potatoes.
- Add the minced garlic and chopped rosemary.
- Season with salt and pepper to taste.
- Toss the potatoes well to ensure they are evenly coated with the oil, garlic, rosemary, and seasonings.
- Spread the seasoned potatoes out in a single layer on a large baking sheet, ensuring they have enough space to crisp up. You may need to use two baking sheets to avoid overcrowding.
- Place the baking sheets in the preheated oven.
- Roast the potatoes for 25-30 minutes, turning them halfway through the cooking time to ensure they brown evenly on all sides.
- The potatoes should be golden brown and crispy on the outside, and tender on the inside.
- Remove the potatoes from the oven and transfer them to a serving dish.
- Garnish with an extra sprinkle of fresh rosemary if desired.
- Serve immediately while hot and crispy. These potatoes make a fantastic side dish for any meal!
These crunchy roasted garlic and rosemary potatoes are sure to become a staple in your kitchen. With their irresistible texture and aromatic seasoning, they make the ideal accompaniment to a wide range of dishes. Enjoy the simplicity and deliciousness of this recipe, and experiment with additional herbs and spices to make it your own.
Crunchy roasted garlic and rosemary potatoes FAQ:
Roast the potatoes for 25-30 minutes at 425°F (220°C), turning them halfway through for even browning.
The potatoes are done when they are golden brown and crispy on the outside, with a tender texture inside.
Yes, store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
If you don't have rosemary, thyme or oregano can be good substitutes for a different flavor profile.
Use a large baking sheet to spread the potatoes in a single layer. If necessary, use two sheets to avoid overcrowding for optimal crispiness.
Cooking Tips:
- Choose a starchy potato like Russet or Yukon Gold for the best texture.
- Cut the potatoes into even sizes to ensure they cook uniformly.
- Parboil the potatoes for a few minutes before roasting to make them extra crispy.
- Give the potatoes plenty of room on the baking sheet to allow air to circulate and crisp them up.
- Toss the potatoes halfway through cooking to ensure even browning.
- Season with extra salt or finish with a sprinkle of Parmesan cheese for added flavor.
Nutrition Facts
6 ServingsCalories 130kcal
Protein 3.48g
Carbohydrates 30g
Fiber 3.53g
Sugar 1.38g
Fat 4.65g
More recipes
Roasted mexican zucchini with lime juice
Zesty roasted zucchini with lime juice, perfect for any meal.
05 May 2026Mediterranean lentil salad with sun-dried tomatoes and olives
A tasty Mediterranean lentil salad with olives and sun-dried tomatoes.
05 May 2026Zucchini with olive oil, vinegar, butter and spearmint
Zucchini cooked with olive oil, vinegar, butter, and spearmint.
05 May 2026Roasted cherry tomatoes with fresh mint and olive oil
Simple roasted cherry tomatoes with mint and olive oil.
05 May 2026Mediterranean feta and veggie salad
A refreshing Mediterranean salad with feta, lettuce, and tomatoes.
05 May 2026Yogurt with carrots & cucumber
A refreshing yogurt dish with grated carrots and cucumber.
05 May 2026