Rosemary potatoes
Rosemary potatoes are a simple and flavorful side dish, combining earthy rosemary and olive oil for a satisfying result. Roasted to crispy perfection, they're easy to prepare and complement any meal well.
Cook time 45 min
Prep time 15 min
Ingredients:
5 potatoes1 tbsp rosemary
2 tbsp olive oil
1 tsp salt
Rosemary potatoes are a delicious and easy-to-make side dish that can complement any meal. This recipe combines the earthy flavor of rosemary with the subtle richness of olive oil, resulting in a dish that is both aromatic and satisfying. Perfectly seasoned with a touch of salt, these potatoes strike a balance between crispy exteriors and tender interiors.
Instructions:
Preheat your oven to 400°F (200°C).
- Wash and peel the potatoes if you prefer them without skins. Otherwise, just wash them thoroughly.
- Cut the potatoes into even-sized chunks or wedges to ensure they cook evenly.
- Place the potato pieces in a large bowl.
- Add 16 grams (about 1 tablespoon) of rosemary, 27 grams (about 2 tablespoons) of olive oil, and 5 grams (about 1 teaspoon) of salt.
- Toss the potatoes well to ensure they are evenly coated with the rosemary, olive oil, and salt. You can use your hands or a spatula for this.
- Line a baking sheet with parchment paper or lightly grease it with some additional olive oil to prevent sticking.
- Spread the seasoned potatoes out on the baking sheet in a single layer. Make sure they are not overlapping to ensure they roast evenly and get crispy.
Place the baking sheet in the preheated oven and bake for about 35-40 minutes, or until the potatoes are golden brown and crispy on the outside and tender on the inside. You may want to flip the potatoes halfway through the cooking time to ensure they cook evenly.
To check if the potatoes are done, insert a fork or knife into one of the larger pieces. It should go in easily without resistance.
Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Serve them hot as a delicious side dish with your favorite main course.
For an additional burst of flavor, you can sprinkle some extra fresh rosemary or a pinch of sea salt over the potatoes before serving.
Rosemary potatoes are not only easy to prepare but also a versatile addition to any meal. With a balance of crispy and tender textures, they're sure to become a favorite at your dining table. Remember to follow the tips for best results and feel free to experiment with additional seasonings to make this recipe your own. Enjoy!
Rosemary potatoes FAQ:
Bake the rosemary potatoes in a preheated oven at 400°F (200°C) for about 35-40 minutes, flipping them halfway through to ensure even cooking and crispy exteriors.
To check for doneness, insert a fork or knife into one of the larger potato pieces. It should slide in easily without resistance, indicating that the potatoes are tender.
Yes, you can substitute rosemary with other herbs like thyme, oregano, or parsley, depending on your flavor preference. Adjust the quantity to suit your taste.
For roasting, medium-starch potatoes like Yukon Gold or red potatoes work best, as they hold their shape well and develop a crispy texture.
Store any leftover rosemary potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Cooking Tips:
- Choose potatoes of similar size to ensure even cooking.
- Cut the potatoes into uniform pieces to promote consistent roasting.
- Preheat your oven to 400°F (200°C) for better roasting results.
- Toss the potatoes halfway through the cooking process for an even crisp.
- Feel free to add extra seasonings like garlic powder or black pepper for additional flavor.
Nutrition Facts
6 ServingsCalories 130kcal
Protein 3.42g
Carbohydrates 30g
Fiber 3.50g
Sugar 1.37g
Fat 4.65g
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