Rosemary Garlic Crispy Roasted Potatoes
If you've been dreaming of ultra-crispy potatoes, try my rosemary and garlic oven-roasted potatoes. They've got a golden-brown, earth-shattering exterior with a soft, fluffy center. To add a ton of flavor, I toss them with a simple olive oil marinade loaded with garlic and fresh herbs. Pinky promise you'll hear that crunch! Enjoy with practically any main dish!
Servings: 6 servings
Calories: 391kcal
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
Calories: 391kcal | Carbohydrates: 34g | Protein: 4g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Sodium: 400mg | Potassium: 816mg | Fiber: 4g | Sugar: 2g | Vitamin A: 43IU | Vitamin C: 38mg | Calcium: 32mg | Iron: 2mg
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