Rosemary and garlic roasted potatoes with olive oil
Rosemary and garlic roasted potatoes combine crispy, oven-roasted potatoes with aromatic rosemary and garlic, making a delightful side dish. This simple recipe uses fresh ingredients and a straightforward cooking method, perfect for any meal.
Cook time 35 min
Prep time 15 min
Ingredients:
3 tbsp olive oil5 tbsp rosemary
4 potatoes
4 garlic cloves
Rosemary and garlic roasted potatoes are a delightful and easy-to-make side dish that pairs well with a variety of main courses. This dish combines the aromatic flavors of fresh rosemary and garlic with the crispiness of oven-roasted potatoes, making it a perfect accompaniment for any meal. The simplicity of the ingredients and the straightforward cooking method make this recipe a go-to for both novice and experienced cooks.
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and peel the potatoes if desired (you can keep the skins on for extra texture and nutrients).
- Cut the potatoes into evenly sized chunks, about 1 to 2 inches in size.
- In a large mixing bowl, combine the potato chunks with the olive oil, chopped rosemary, and minced garlic.
- Season generously with salt and black pepper.
- Toss the potatoes until they are well coated with the olive oil and seasonings.
- Spread the seasoned potato chunks in a single layer on a baking sheet. Make sure they are not too crowded to ensure even roasting.
- Place the baking sheet in the preheated oven.
- Roast the potatoes for about 45-50 minutes, or until they are golden brown and crispy on the outside, and tender on the inside.
- Halfway through the roasting time (at around 25 minutes), use a spatula to turn the potatoes so they roast evenly on all sides.
- Once the potatoes are done roasting, remove them from the oven.
- Taste and adjust the seasoning if necessary.
- Transfer the roasted potatoes to a serving dish.
- Garnish with a sprinkling of extra fresh rosemary if desired.
- Serve immediately as a delicious side dish to your favorite main course.
Rosemary and garlic roasted potatoes are a surefire hit with their crispy exterior and savory, aromatic flavor. This simple yet flavorful dish is versatile and pairs wonderfully with meats, fish, or vegetables. Whether you’re preparing a weekday dinner or entertaining guests, these roasted potatoes are sure to impress and satisfy.
Rosemary and garlic roasted potatoes with olive oil FAQ:
Roast the potatoes for about 45-50 minutes at 400°F (200°C). Halfway through, around 25 minutes, turn the potatoes to ensure even roasting.
The potatoes are ready when they are golden brown and crispy on the outside, while tender on the inside. You can test for doneness by inserting a fork or knife; it should slide in easily.
A standard baking sheet should work well, ideally large enough to spread the potatoes in a single layer without overcrowding. This allows for even roasting and crispiness.
Yes, you can substitute olive oil with canola oil or vegetable oil. However, olive oil adds a unique flavor that complements the rosemary and garlic well.
Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain their crispy texture.
Tips:
- Ensure the potatoes are cut into uniform pieces for even cooking.
- Preheat the oven to the specified temperature before adding the potatoes for optimal roasting.
- For extra crispiness, toss the potatoes once halfway through the roasting time.
- Use fresh rosemary and garlic for the best flavor. If using dried rosemary, reduce the quantity as dried herbs are more potent.
- Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.
Nutrition per serving
4 ServingsCalories 170kcal
Protein 4.57g
Carbohydrates 40g
Fiber 4.55g
Sugar 1.78g
Fat 10g
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