Crunchy roasted garlic and rosemary potatoes
Discover the ultimate recipe for Crunchy Roasted Garlic and Rosemary Potatoes! Made with just 5 potatoes, fresh garlic, fragrant rosemary, and a drizzle of olive oil, this easy and delicious side dish is perfect for any meal. Crispy on the outside, tender on the inside—these potatoes are guaranteed to be a hit.
- 14 Mar 2025
- Cook time 40 min
- Prep time 10 min
- 6 Servings
- 4 Ingredients
Crunchy roasted garlic and rosemary potatoes are the perfect side dish to elevate any meal. Their crispy exterior and flavorful herbs make them a family favorite and an excellent pairing with various main courses. Simple to prepare with just a few ingredients, this recipe ensures that even a novice cook can achieve delicious results.
Ingredients:
Instructions:
- Preheat your oven to 425°F (220°C).
- Peel the potatoes and cut them into evenly sized cubes, about 1 inch in size.
- Fill a large pot with water and bring it to a boil.
- Add a generous pinch of salt and the potato cubes.
- Boil the potatoes for about 5-7 minutes or until they are just starting to soften but are still firm in the middle.
- Drain the potatoes thoroughly in a colander and let them sit for a few minutes to steam dry. This helps to achieve a crispy texture.
- Transfer the potatoes to a large bowl.
- Drizzle the olive oil over the potatoes.
- Add the minced garlic and chopped rosemary.
- Season with salt and pepper to taste.
- Toss the potatoes well to ensure they are evenly coated with the oil, garlic, rosemary, and seasonings.
- Spread the seasoned potatoes out in a single layer on a large baking sheet, ensuring they have enough space to crisp up. You may need to use two baking sheets to avoid overcrowding.
- Place the baking sheets in the preheated oven.
- Roast the potatoes for 25-30 minutes, turning them halfway through the cooking time to ensure they brown evenly on all sides.
- The potatoes should be golden brown and crispy on the outside, and tender on the inside.
- Remove the potatoes from the oven and transfer them to a serving dish.
- Garnish with an extra sprinkle of fresh rosemary if desired.
- Serve immediately while hot and crispy. These potatoes make a fantastic side dish for any meal!
Tips:
- Choose a starchy potato like Russet or Yukon Gold for the best texture.
- Cut the potatoes into even sizes to ensure they cook uniformly.
- Parboil the potatoes for a few minutes before roasting to make them extra crispy.
- Give the potatoes plenty of room on the baking sheet to allow air to circulate and crisp them up.
- Toss the potatoes halfway through cooking to ensure even browning.
- Season with extra salt or finish with a sprinkle of Parmesan cheese for added flavor.
These crunchy roasted garlic and rosemary potatoes are sure to become a staple in your kitchen. With their irresistible texture and aromatic seasoning, they make the ideal accompaniment to a wide range of dishes. Enjoy the simplicity and deliciousness of this recipe, and experiment with additional herbs and spices to make it your own.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 130kcal | 6% |
| Protein | |
| Protein 3.48g | 2% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 3.53g | 9% |
| Sugar 1.38g | 1% |
| Fat | |
| Fat 4.65g | 5% |
| Saturated 0.67g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.00ug | 0% |
| Choline 20mg | 4% |
| Vitamin B1 0.14mg | 11% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 1.78mg | 11% |
| Vitamin B6 0.51mg | 30% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 33mg | 37% |
| Vitamin E 0.02mg | 0% |
| Vitamin K 3.35ug | 3% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 1.37mg | 12% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 710mg | 21% |
| Selenium, Se 0.76ug | 1% |
| Sodium, Na 10mg | 1% |
| Zinc, Zn 0.51mg | 5% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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