The aromatic blend of fresh rosemary and garlic elevates these potatoes into a versatile side that pairs well with almost any main course. With minimal hands-on time, they're not just delicious but also convenient, leaving you free to focus on the rest of your meal.
Golden brown and crispy on the outside and creamy on the inside, Rosemary Roasted Potatoes, are a restaurant worthy side dish that will have everyone at the table reaching for seconds. With an unusual, but easy-to-follow method, these potatoes have a deep-fried crispiness without so much as a glance at the deep fryer.
Jump to:
Ingredients for Rosemary Roasted Potatoes
- Yukon Gold Potatoes: These are the stars of the show. Look for firm potatoes with a smooth, blemish-free skin. They have a beautiful golden hue and a buttery, creamy texture that makes them perfect for roasting.
- Olive Oil: This is what gives the potatoes that irresistible golden crispiness. Go for an extra virgin olive oil - it has a robust flavor that pairs wonderfully with the potatoes.
- Fresh Rosemary: The perfume of this dish! Choose sprigs that have a vibrant color and a strong, fresh aroma. The fresher the rosemary, the more flavor it will add to your potatoes.
- Fresh Parsley: Choose flat leaf parsley (also called Italian parsley) for the best flavor.
- Fresh Garlic Cloves: When choosing a head of garlic, look for one that is firm with taut, unbroken skin. Avoid heads with damp or dark spots. The bigger the cloves, the easier they'll be to peel.
- Kosher Salt and Freshly Ground Black Pepper
Why this Unusual Method Works
There's a magic method that turns regular roasted potatoes into the crispiest morsels you've ever tasted: parboiling and shaking. Briefly boiling the potatoes before roasting softens the outsides while keeping the insides raw. Draining them and giving them a good shake in the pot roughs up the edges, creating desirable craggy bits that turn super crispy in the oven. It's a small trick that makes a world of difference.
Mistakes to Avoid
- Don't Skip the Parboiling and Shaking Step: This is essential for achieving that perfect crispy exterior.
- Avoid Overcrowding the Roasting Pan: The potatoes need space for hot oven air to circulate and crisp them up evenly.
- Stir the Potatoes Halfway Through Roasting: This ensures even browning and prevents sticking to the pan.
Recipe Options
- Swap Yukon Gold potatoes for red potatoes, baby potatoes or fingerlings for a different texture and flavor.
- Before roasting, sprinkle a pinch of smoked paprika, red chili flakes, or cayenne pepper for extra kick.
- Use avocado oil or melted ghee instead of olive oil for a unique flavor twist.
- Replace rosemary with other fresh herbs like thyme or oregano for a different herbaceous note.
How to Store and Reheat
Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm in a 350°F oven for 10 minutes or until heated through. Avoid using the microwave, as it can make the potatoes soggy.
Pair With
More Must-Try Potato Sides
How to Make Rosemary Roasted Potatoes
Preheat your oven to 425°F. Boil potato chunks in salted water until the outer layer is tender but the center remains firm. Drain the water and shake the potatoes in the covered pot to roughen the edges.
Coat with 4 tablespoons of olive oil and spread on a baking sheet. Roast for 35-45 minutes, stirring halfway, until golden and crispy.
While roasting, heat 2 tablespoons of olive oil and sauté garlic and rosemary until the garlic turns light golden. Toss this mixture with the roasted potatoes, season, and serve hot, garnished with parsley if you like.
Rosemary Roasted Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes cut into 1 ½-inch chunks
- kosher salt for water and for seasoning to taste
- 6 tablespoons olive oil divided
- 3 large cloves garlic minced
- 1 tablespoon chopped fresh rosemary plus more for garnish, optional
- freshly ground black pepper
- minced fresh parsley for garnish, optional
Instructions
- Preheat oven to 425ºF.
- Add raw potato chunks to a large saucepan and add enough water to just cover them. Add a small handful of kosher salt and bring to boil over medium-high heat. Reduce heat slightly and simmer for 8-10 minutes, until potatoes are tender outside, but firm in the center.
- With potholders on each hand, use the lid to strain out the water. Cover the saucepan tightly with lid and grip the sides of the saucepan; shake firmly several times. Check to see if the potatoes look fuzzy. If not, shake again.
- Add ¼ cup (4 tablespoons) of the olive oil to potatoes and gently stir to coat. Pour potatoes out onto a rimmed baking sheet and spread into a single layer, giving each piece of potato some room.
- Bake 35 to 45 minutes, stirring once about half way through, until crispy and golden brown on the outside and creamy in the middle. Transfer potatoes to a large bowl.
- When potatoes are nearly done, heat remaining 2 tablespoons of olive oil in a small saucepan until glistening. Add garlic and rosemary; cook and stir 2 to 3 minutes, until garlic is lightly toasted. Pour mixture over potatoes in bowl and gently toss to coat; season to taste with salt and pepper and toss again. Transfer to serving platter or bowl and garnish with fresh parsley if desired; serve hot.
Mmmm. I know these are wonderful!
Oh these perfectly browned and crisp potatoes look so perfect and inviting! That's also the method I've been using for nearly 10 years (saw it in one of the Jamie Oliver's or Gordon Ramsay's videos) - it's always a success!
It works like magic, doesn't it! Thanks so much, Ben.
What a great method of cooking potatoes. Anything for extra crispness is always a plus. And rosemary + potatoes is the tastiest paring! 🙂 ~Valentina
Thank you, Valentina! These are a favorite.