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–+ servings
Rosemary Roasted Potatoes on a white platter.
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5 from 1 vote

Rosemary Roasted Potatoes

Crispy on the outside and creamy on the inside, these aromatic potatoes make a versatile side dish that elevates any meal.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast, Side Dish
Cuisine: American
Keyword: brunch, Christmas morning, Easter breakfast, easy, gluten free, vegan, vegetarian
Servings: 4 people
Author: Marissa Stevens

Ingredients

  • 2 pounds Yukon Gold potatoes cut into 1 1/2-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 425 °F (218 °C).
  • 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 1/4 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.

Nutrition

Calories: 364kcal | Carbohydrates: 40g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 15mg | Potassium: 967mg | Fiber: 5g | Sugar: 2g | Vitamin A: 19IU | Vitamin C: 45mg | Calcium: 33mg | Iron: 2mg

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