Rosemary Roasted Potatoes are a delightful side dish that adds a crispy, flavorful touch to any meal. This easy recipe combines the natural sweetness of potatoes with the earthy aroma of rosemary, making it a favorite for family dinners and gatherings. Whether you’re serving a holiday feast or a simple weeknight dinner, these roasted potatoes are sure to impress.
Why Make This Recipe
Making Rosemary Roasted Potatoes is a great choice because they are easy to prepare and cook. With just a few ingredients, you can transform ordinary potatoes into a delicious dish. The fragrant rosemary and garlic add depth of flavor, and the crispy exterior gives them a satisfying texture. Plus, they pair well with almost any main course!
How to Make Rosemary Roasted Potatoes
Ingredients:
- 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
- 1/8 cup good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced garlic (approximately 3 cloves)
- 2 tablespoons minced fresh rosemary leaves
Directions:
Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature helps the potatoes become crispy.
Prepare the Potatoes: Wash the potatoes thoroughly and cut them into bite-sized pieces. This will help them cook evenly.
Combine Ingredients: In a large bowl, mix the olive oil, kosher salt, black pepper, minced garlic, and minced rosemary. Add the potatoes to the bowl and toss everything together until the potatoes are well coated.
Arrange for Roasting: Spread the potatoes out in a single layer on a baking sheet. Make sure there is space between them to allow for even roasting.
Roast the Potatoes: Place the baking sheet in the preheated oven. Roast the potatoes for about 25 to 30 minutes, or until they are golden brown and crispy. Make sure to toss them halfway through cooking for even browning.
Check for Doneness: The potatoes are done when they are tender on the inside and crispy on the outside. You can check by poking one with a fork.
Season and Serve: Once cooked, remove the potatoes from the oven. Taste and feel free to add a little extra salt or pepper if needed before serving.
How to Serve Rosemary Roasted Potatoes
Rosemary Roasted Potatoes make a wonderful side dish for roasted meats, grilled chicken, or even as a snack on their own. They are great served hot, but they also taste delicious at room temperature. You can garnish them with additional fresh rosemary or a sprinkle of Parmesan cheese for an extra touch.
How to Store Rosemary Roasted Potatoes
If you have leftovers, store them in an airtight container in the refrigerator. They will be good for about 3-4 days. To reheat, place them in a hot oven or on a skillet to regain some of their crispiness.
Tips to Make Rosemary Roasted Potatoes
- Use small potatoes for better texture and flavor. Baby potatoes work wonderfully!
- Experiment with other herbs like thyme or oregano to change up the flavor.
- Make sure not to crowd the potatoes on the baking sheet; this will keep them crispy.
Variation
You can add other vegetables to the mix, such as carrots or bell peppers, for a colorful roasted medley. Just make sure to cut them into similar sizes for even cooking.
FAQs
Q: Can I use dried rosemary instead of fresh?
A: Yes, you can use dried rosemary, but use less since dried herbs are more potent. About 1 teaspoon should be enough.
Q: How can I make these potatoes spicy?
A: Add a pinch of red pepper flakes or cayenne pepper to the oil and herb mixture before tossing with the potatoes.
Q: Is it necessary to soak the potatoes before roasting?
A: No, soaking is not necessary, but rinsing them well helps remove excess starch, which can make them crispier.
Making Rosemary Roasted Potatoes is simple and rewarding. Enjoy this delicious side dish that blends flavor, aroma, and texture perfectly!
