Rosemary roast potatoes
Rosemary roast potatoes are a delightful side dish featuring crispy potatoes infused with fragrant rosemary and olive oil. This simple roasting method enhances the natural flavours, making them an ideal complement to various main courses.
Cook time 60 min
Prep time 5 min
Ingredients:
5 potatoes1/2 cup olive oil
1 tbsp rosemary
1 tsp salt
Rosemary roast potatoes are a delicious and aromatic side dish that compliments a variety of main courses. The combination of crispy potatoes with the fragrant rosemary and olive oil makes for a simple yet flavorful dish that is sure to please any palate.
Instructions:
- Preheat your oven to 425°F (220°C) to ensure it’s hot when the potatoes are ready to go in.
- Wash the potatoes thoroughly to remove any dirt.
- Peel the potatoes if desired, or leave the skins on for extra texture.
- Cut the potatoes into evenly sized chunks, approximately 1-inch pieces. Consistency in size helps them cook evenly.
- Place the potato chunks in a large mixing bowl.
- Drizzle the olive oil over the potatoes.
- Sprinkle the rosemary and salt onto the potatoes.
- Use your hands or a large spoon to toss the potatoes, ensuring they are evenly coated with olive oil, rosemary, and salt.
- Spread the seasoned potatoes out on a large baking sheet in a single layer. Make sure they aren’t too crowded; this helps them roast evenly and become crisp.
- Place the baking sheet with potatoes in the preheated oven.
- Roast for 25-30 minutes, flipping the potatoes halfway through cooking to ensure they brown evenly on all sides.
- Pierce the potatoes with a fork to check if they are tender and golden brown. If they are not quite done, continue roasting for an additional 5-10 minutes.
- Once done, remove the baking sheet from the oven.
- Allow the potatoes to cool slightly before transferring them to a serving dish.
- Garnish with a sprinkle of fresh rosemary or a pinch of sea salt for added flavor.
- Serve your rosemary roast potatoes warm as a delicious side dish for any meal!
In just a few simple steps, you can create perfectly crispy and flavorful rosemary roast potatoes. This dish is a great addition to any meal and can quickly become a staple in your recipe collection. Enjoy your homemade rosemary roast potatoes!
Rosemary roast potatoes FAQ:
Yukon Gold or Russet potatoes are ideal for roasting due to their starchy texture, which allows for a crispy exterior and fluffy interior. You can also use red potatoes for a creamier texture.
Pierce the potatoes with a fork; they should be tender and easily pierced. Additionally, the potatoes should be golden brown on the outside for optimal doneness.
Yes, you can prepare and season the potatoes ahead of time. Simply store them in the fridge for a few hours, then roast them just before serving for the best results.
Thyme or oregano can be good substitutes for rosemary. You can also try using garlic or onion powder for a different flavor profile.
A large baking sheet or roasting pan (about 18x13 inches) is recommended. Ensure the potatoes are spread out in a single layer to allow for even cooking and crisping.
Cooking Tips:
- Choose starchy potatoes like Russets or Yukon Golds for extra crispiness.
- Make sure to cut the potatoes evenly to ensure they cook at the same rate.
- Preheat the oven to around 425°F (220°C) to get the perfect roast.
- Toss the potatoes halfway through cooking for even browning.
- For an extra burst of flavor, add a few cloves of garlic or a sprinkle of parmesan cheese before serving.
Nutrition Facts
4 ServingsCalories 190kcal
Protein 5g
Carbohydrates 44g
Fiber 5g
Sugar 2.05g
Fat 30g
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