Rosemary and garlic roast potatoes
These rosemary and garlic roast potatoes are a simple yet flavorful side dish with a crispy exterior and fluffy interior. Infused with fresh garlic and rosemary, they're perfect for any meal.
Cook time 45 min
Prep time 10 min
Ingredients:
5 potatoes2 tbsp olive oil
2 garlic cloves
Rosemary and garlic roast potatoes are a delicious and simple side dish that complements any meal. With their crispy exterior and fluffy interior, these roast potatoes are infused with a rich flavor from fresh rosemary and garlic. Perfect for a family dinner or a special occasion, this recipe is sure to become a favorite.
Instructions:
Preheat your oven to 200°C (400°F).
- Wash and scrub the potatoes thoroughly to remove any dirt. You can peel them if you prefer, but leaving the skin on adds texture and nutrients.
- Cut the potatoes into evenly sized chunks (about 1-2 inches). This ensures they cook uniformly.
- Place the potato chunks in a large pot and cover them with cold, salted water.
- Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for about 5 minutes, just until the edges start to soften but the centers are still firm.
- Drain the potatoes well and let them sit in a colander for a few minutes to allow the steam to evaporate.
- While the potatoes are draining, mince the garlic cloves finely.
- If using fresh rosemary, remove the leaves from the stems and chop them roughly. If using dried rosemary, measure out 1-2 teaspoons.
- Transfer the drained potatoes to a large bowl.
- Add the olive oil, minced garlic, chopped rosemary, and a generous amount of salt and pepper. Toss everything together until the potatoes are well coated.
- Spread the coated potatoes in a single layer on a large baking sheet, ensuring they have plenty of space to crisp up.
- Place the baking sheet in the preheated oven and roast for about 30-40 minutes, turning the potatoes halfway through. They should be golden brown and crispy on the outside and tender on the inside.
7. Serve:
- Remove the potatoes from the oven and transfer them to a serving dish.
- Garnish with additional fresh rosemary if desired and serve hot.
These rosemary and garlic roast potatoes are crispy on the outside, soft on the inside, and packed with flavor. Easy to prepare and incredibly satisfying, this recipe will quickly become a staple in your culinary repertoire. Serve them alongside your favorite main dishes to elevate any meal with minimal effort.
Rosemary and garlic roast potatoes FAQ:
Yukon Gold or Russet potatoes are ideal for roasting due to their starchy texture, which yields a fluffy interior and crispy exterior.
You should roast the potatoes for about 30-40 minutes at 200°C (400°F), turning them halfway through to ensure even browning and crispiness.
Yes, you can prepare the potatoes in advance and store them in the refrigerator. Roast them just before serving for best texture. Leftovers can be stored in an airtight container for up to 3 days.
The potatoes are done when they are golden brown and crispy on the outside and tender when pierced with a fork. They should easily break apart.
You can use vegetable oil, canola oil, or melted butter as a substitute for olive oil while maintaining similar roasting results.
Cooking Tips:
- For extra-crispy roast potatoes, make sure the potatoes are well-steamed dried before tossing them in the oil mixture.
- Using fresh rosemary is key to achieving the best flavor. However, if you don't have fresh rosemary, dried rosemary can be used as a substitute.
- Turn the potatoes occasionally while roasting to ensure even cooking and crispiness on all sides.
- You can add more garlic if you prefer a stronger garlic flavor, or add other herbs like thyme or parsley for variety.
Nutrition Facts
6 ServingsCalories 130kcal
Protein 3.48g
Carbohydrates 30g
Fiber 3.53g
Sugar 1.38g
Fat 4.65g
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