Rosemary Roasted Potatoes
This straightforward recipe yields incredibly flavorful and crispy roasted potatoes, infused with aromatic rosemary and garlic. It's an ideal side dish, perfect for complementing various meals with minimal effort, ensuring a delicious and satisfying addition to your table.
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Large Mixing Bowl
- 1 Large Baking Sheet (or two, if needed)
- 1 Spatula
Ingredients
Main
- 1 1/2 pounds small red or white-skinned potatoes or a mixture
- 1/8 cup good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoons minced garlic 3 cloves
- 2 tablespoons minced fresh rosemary leaves
Instructions
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
Notes
To achieve perfectly crispy roasted potatoes, ensure your baking sheet is not overcrowded; use two sheets if necessary to allow proper air circulation and browning. For an even crispier exterior, par-boil the cut potatoes for 5-7 minutes until slightly tender, then drain thoroughly and rough up the edges slightly before tossing with oil and seasonings. Be mindful of the minced garlic, as it can burn if roasted at too high a temperature or for too long without turning; consider adding it halfway through if you prefer. A final squeeze of lemon juice or a sprinkle of freshly chopped parsley after roasting can brighten the flavors and add freshness.