The fragrant combination of fresh rosemary and garlic transforms these potatoes into a flexible side dish that complements nearly any main. With very little hands-on time, they’re both flavorful and convenient, so you can focus on the rest of your meal.
Golden and crisp on the outside and tender and creamy inside, these rosemary roasted potatoes are restaurant-quality and sure to have everyone asking for seconds. A simple, slightly unusual technique delivers a deep-fried level of crunch without using a deep fryer.
Table of Contents
- Ingredients for Rosemary Roasted Potatoes
- Why this Unusual Method Works
- Mistakes to Avoid
- Recipe Options
- How to Store and Reheat
- Pair With
- More Must-Try Potato Sides
- How to Make Rosemary Roasted Potatoes
- Rosemary Roasted Potatoes Recipe
Ingredients for Rosemary Roasted Potatoes
- Yukon Gold potatoes: Firm, smooth-skinned potatoes with a buttery texture that roast beautifully.
- Olive oil: Use extra virgin for robust flavor and crisp, golden edges.
- Fresh rosemary: Bright, aromatic sprigs add the signature flavor; the fresher the better.
- Fresh parsley: Flat-leaf (Italian) parsley for a clean finish.
- Fresh garlic cloves: Choose firm heads with tight skin; mince before toasting.
- Kosher salt and freshly ground black pepper to taste.
Why this Unusual Method Works
The key is parboiling followed by a vigorous shake. Parboiling softens the outer layer while keeping the center firm. Draining and shaking the hot potatoes in the covered pot roughs their surfaces, creating craggy edges that crisp up in the oven. This easy trick yields exceptionally crunchy roasted potatoes.
Mistakes to Avoid
- Don’t skip parboiling and shaking: That step creates the textured surface that crisps best.
- Don’t overcrowd the pan: Spread the potatoes so hot air can circulate and brown them evenly.
- Stir halfway through roasting: One turn during baking ensures even color and prevents sticking.
Recipe Options
- Swap Yukon Golds for red potatoes, baby potatoes, or fingerlings for a different texture.
- Add a pinch of smoked paprika, red pepper flakes, or cayenne before roasting for heat.
- Use avocado oil or melted ghee instead of olive oil for a different flavor profile.
- Replace rosemary with thyme or oregano for another herb note.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 350°F oven for about 10 minutes until warmed through; this keeps them crisp. Avoid the microwave, which can make them soggy.
Pair With
- Italian chicken cutlets
- Pan-fried lamb chops
- Bacon-wrapped pork chops
- Herb-roasted chicken
More Must-Try Potato Sides
- Fondant potatoes
- Roasted baby potatoes
- Brabant potatoes
- Lyonnaise potatoes
How to Make Rosemary Roasted Potatoes
Preheat the oven to 425°F. Add potato chunks to a large saucepan and cover with water. Add a generous pinch of kosher salt and bring to a boil, then simmer until the outsides are tender but the centers remain slightly firm. Drain, cover the saucepan, and shake the potatoes vigorously to roughen their surfaces.
Toss the potatoes with about 1/4 cup (4 tablespoons) of olive oil and spread them in a single layer on a rimmed baking sheet. Roast for 35–45 minutes, stirring once halfway through, until they’re golden and crisp. Transfer to a large bowl.
Near the end of roasting, heat the remaining 2 tablespoons of olive oil in a small skillet until shimmering. Add minced garlic and chopped rosemary and cook, stirring, for 2–3 minutes until the garlic is light golden and fragrant. Pour this aromatic oil over the roasted potatoes, season with salt and freshly ground pepper, and toss gently. Garnish with minced parsley if desired and serve immediately.
Rosemary Roasted Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes cut into 1 1/2-inch chunks
- kosher salt for water and to season
- 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
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Preheat oven to 425 °F (218 °C).
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Add raw potato chunks to a large saucepan and cover with water. Add a small handful of kosher salt and bring to a boil over medium-high heat. Reduce slightly and simmer 8–10 minutes until the potatoes are tender on the outside but still firm inside.
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Using potholders, drain the water with the lid, then cover the pot tightly and shake vigorously several times to roughen the potato surfaces. If they don’t look fuzzy, shake again.
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Add 1/4 cup (4 tablespoons) olive oil to the potatoes and stir gently to coat. Spread the pieces in a single layer on a rimmed baking sheet, leaving space between them.
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Bake 35–45 minutes, stirring once about halfway through, until the potatoes are crispy and golden on the outside and creamy inside. Transfer to a large bowl.
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When the potatoes are nearly done, heat the remaining 2 tablespoons of olive oil in a small skillet until shimmering. Add garlic and rosemary and cook 2–3 minutes until the garlic is lightly toasted. Pour over the potatoes, toss to coat, season with salt and pepper, garnish with parsley if desired, and serve hot.
Nutrition
Nutrition information is an approximation.
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