Move over, mashed potatoes, and make way for the ultimate side dish: Rosemary Roasted Potatoes! Impossibly crunchy on the outside, bursting with fresh rosemary and garlic flavor, and they pair well with practically any main dish. Who could ask for more?!
These potatoes are roasted to golden perfection with fragrant rosemary and savory garlic, resulting in a crispy exterior and a light, fluffy insides. A truly irresistible side dish that is simple enough for beginners yet delivers restaurant-worthy results.
The secret to their success? Par-boiling (a must!), roasting at a high heat, and adding the flavorings a few minutes before they’re finished in the oven. Ain’t nobody want to eat burned garlic, ya feel me?
For more quick and easy potato recipes, try our crispy smashed potatoes with feta, duck fat roasted potatoes, or oven-roasted potato wedges next!
Here’s What You’ll Need
There rosemary roasted potatoes don’t require much. Just be sure to use fresh rosemary for the best taste!
- Yukon gold potatoes, though Russet potatoes work well for this preparation too.
- Neutral oil, such as grapeseed, avocado, or canola oil. Because this preheats in the baking dish in the oven, you want a lighter oil with a higher smoke point to prevent the oil from burning.
- Kosher salt and black pepper: To season the potatoes while roasting.
- Fresh garlic, fresh rosemary, and extra virgin olive oil: All fresh and high-quality! This mixture gets poured onto the roasted potatoes for the last 5 minutes of cooking and adds a ton of flavor!
- Finish with a sprinkle of flaky sea salt to really make the flavor of the potatoes shine!
Ingredient Substitutions
- Feel free to substitute other herbs such as fresh thyme, parsley, or oregano for the rosemary.
- You can use olive oil or melted butter instead of neutral oil for a different flavor profile.
- Love cheese? You can add grated Parmesan cheese (or a mix of cheeses, like Asiago, Gruyere, or Pecorino Romano) just before serving!
Step-by-Step Instructions
- Prepare the baking dish: Preheat your oven to 400°F (200°C), then pour ½ cup of neutral oil in a baking dish. Pop that in the oven to preheat.
- Parboil potatoes: Place cubed potatoes in a large pot, cover with water, add 1 teaspoon Kosher salt, then bring to a boil. Cook for 5-10 minutes, or until fork tender.
- Drain: Drain the potatoes over a colander, return them to the pot, place a lid on top, then shake vigorously.
- Roast the potatoes: Carefully add potatoes to the preheated baking dish with oil, then season with Kosher salt and black pepper. Toss well, ensure they’re in a single layer, then return the pan to the oven. Cook for 1 hour, tossing the potatoes every 20 minutes.
- Make the rosemary topping: In a small bowl, combine chopped garlic, rosemary, and extra virgin olive oil.
- Add garlic and herbs, then serve! Once done, drizzle the garlic rosemary oil on top of the hot, crispy potatoes. Return to the oven for 5 minutes, until fragrant, then finish with a sprinkle of flaky sea salt. Serve hot!
Expert Tips
- Parboil the potatoes! It’s written out in the recipe card, but worth reiterating: parboiling will yield an extra crispy exterior. Whether you peel them is up to you and personal preference.
- Ensure the potatoes are cut into uniform sizes to ensure even cooking.
- Don’t overcrowd the baking sheet, as this can prevent the potatoes from crisping up properly.
- For extra crispiness, you can flip the potatoes more frequently during roasting.
- Fresh vs dried herbs: While fresh rosemary is preferred for its vibrant flavor, you can substitute dried rosemary. Use 1 tablespoon of dried rosemary in place of 4 tablespoons of fresh.
Make-Ahead, Leftovers, & Storage
- Make-ahead: You can prepare the potatoes up to a day in advance. Simply follow the recipe up to the point of roasting, then cover and refrigerate until ready to bake.
- Storage: Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the potatoes on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
While garlic roasted potatoes are best enjoyed fresh, you can freeze them in an airtight container for up to 2 months. Reheat from frozen in the oven until heated through.
Serving Suggestions
These versatile Rosemary Roasted Potatoes pair well with a variety of dishes, including:
- Serve as a side dish alongside grilled or roasted chicken, steak, or fish. Try it with our Oven-Baked Beef Tenderloin or alongside Roasted Chicken Provencal.
- Enjoy as a tasty appetizer with a side of sour cream or homemade aioli for dipping.
- Toss them into salads and grain bowls, like our Loaded Hangry-No More Salad.
- Add to breakfast hash or omelets for a hearty morning meal.
So ditch the boring side dishes and impress your guests with these cute and crispy little roasties instead! They’re seriously so good!
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Rosemary Garlic Crispy Roasted Potatoes
Ingredients
- 2½ lbs Yukon gold potatoes, peeled and cut into 1½-2-inch pieces
- ½ cup neutral oil, such as grapeseed, avocado, or vegetable oil
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 5 cloves of garlic, finely chopped or grated
- 4 Tbsp fresh rosemary, finely chopped
- ¼ cup extra virgin olive oil
- Flaky sea salt
Instructions
- Parboil the potatoes. Preheat an oven to 400°F (205°C). Pour ½ cup of neutral oil in a large baking dish, then place in the oven to preheat. Place 2½ lbs peeled, cubed potatoes in a large pot, then cover with cold water. Add 1 tsp Kosher salt, then bring to a boil. Cook until the potatoes are fork tender, about 5-10 minutes.
- Drain the potatoes. Drain the potatoes over a colander, then return to the pot. Allow them to steam for a minute or two (to help remove excess water), then place the lid on top, carefully hold it in place, and shake the pot vigorously.
- Roast the potatoes. Remove the baking dish with hot oil from the oven, then carefully pour in the potatoes. Season with 1 tsp Kosher salt and ¼ tsp black pepper, then toss to evenly coat in the hot oil. Ensure that the potatoes are in a single flat layer, then return to the oven. Cook for 1 hour, tossing the potatoes every 20 minutes.
- Make the garlic rosemary oil. Place 5 cloves of chopped garlic, 4 Tbsp chopped rosemary, and ¼ cup extra virgin olive oil in a small bowl, then stir to combine. Set aside.
- Toss with garlic rosemary oil. Remove the potatoes from the oven, then drizzle the garlic rosemary oil on top. Toss to evenly coat, then return to the oven for about 5 minutes, just long enough to warm through the garlic and rosemary without them burning. Transfer to a serving bowl, then finish with a generous pinch of flaky sea salt. Enjoy hot!
Nutrition
Photography by: Jo Harding.
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