Rosemary potatoes
Rosemary potatoes are a flavorful side dish featuring crispy roasted potatoes infused with garlic and rosemary. This simple recipe is perfect for complementing various main courses.
Cook time 30 min
Prep time 75 min
Ingredients:
4 potatoes2 tbsp olive oil
1 tbsp rosemary
2 garlic cloves
Rosemary potatoes are a delightful and flavorful side dish that pairs well with various main courses. This recipe combines the earthy aroma of rosemary with the rich taste of garlic and the crispiness of well-cooked potatoes for a delicious experience. Follow along for a straightforward guide on creating this tasty addition to your meal.
Instructions:
Preheat your oven to 200°C (390°F).
Wash and scrub the potatoes thoroughly to remove any dirt. You can peel them if you prefer, but leaving the skin on adds extra flavor and texture. Cut the potatoes into even-sized chunks, roughly 1-inch in diameter.
Peel the garlic cloves and mince them finely. You can use a garlic press if you have one, or simply chop them finely with a knife.
In a large mixing bowl, combine the potato chunks with the olive oil, minced garlic, and rosemary. Toss them well to ensure that the potatoes are evenly coated.
Spread the seasoned potato chunks in a single layer on a baking sheet. Make sure they are not overcrowded; this allows them to roast evenly and become crispy.
Place the baking sheet in the preheated oven. Roast the potatoes for about 25-30 minutes, or until they are golden brown and crispy on the outside, and fork-tender on the inside. Halfway through cooking, use a spatula to flip the potatoes to ensure even cooking.
After 25-30 minutes, check the potatoes for doneness. They should be crispy on the outside and tender when pierced with a fork. If needed, roast them for an additional 5 minutes.
Remove the potatoes from the oven and let them cool for a couple of minutes. Transfer them to a serving dish, and season with additional salt and pepper to taste if needed.
For an extra touch, you can sprinkle some freshly chopped parsley or grated Parmesan cheese on top before serving.
Rosemary potatoes are a versatile and easy-to-make side dish that enhances any meal with their aromatic and savory flavors. By following the simple steps and keeping a few tips in mind, you can create a delicious and crispy dish that will surely be a hit at your dining table. Enjoy your perfectly roasted rosemary potatoes!
Rosemary potatoes FAQ:
Rosemary potatoes should be roasted for about 25-30 minutes at 200°C (390°F). Check for doneness around 25 minutes, and if necessary, add an additional 5 minutes to achieve the desired crispness.
The potatoes are done when they are golden brown and crispy on the outside and fork-tender on the inside. You can pierce them with a fork to check their tenderness.
Yes, you can use dried rosemary as a substitute. Use about one-third of the amount, around 1 teaspoon, since dried herbs have a stronger flavor concentration than fresh.
Store leftover rosemary potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven for the best texture, as microwaving may make them soggy.
Yukon Gold or red potatoes are ideal for this recipe due to their creamy texture and flavor. However, you can use any type of potato that roasts well, like russets.
Cooking Tips:
- Use fresh rosemary for best results, as it provides a more vibrant flavor compared to dried rosemary.
- Cut the potatoes evenly to ensure they cook at the same rate, avoiding any undercooked pieces.
- Preheat your oven to achieve a consistent cooking temperature and crispiness.
- Toss the potatoes halfway through the cooking time to achieve even browning and crispiness.
- If you prefer a softer texture, you can boil the potatoes for 5-10 minutes before roasting.
Nutrition Facts
4 ServingsCalories 160kcal
Protein 4.20g
Carbohydrates 36g
Fiber 4.24g
Sugar 1.66g
Fat 7g
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