Roasted potatoes are a staple in my household, especially when they’re infused with the fragrant blend of garlic and rosemary. The aroma that fills the kitchen when these Garlic Rosemary Roasted Potatoes are in the oven is absolutely irresistible. I’m reminded of my trips to Italy, where I first fell in love with the simplicity and depth of flavor that fresh herbs can bring to a dish. This recipe, though humble, never fails to impress. It’s the perfect side dish for a cozy family dinner, whether it’s accompanying a roasted chicken, grilled steak, or a simple salad.
One thing I love about this recipe is its versatility. While the classic combination of garlic and rosemary is hard to beat, you can easily tweak the flavors to suit your mood or the season. For a more robust, earthy taste, try adding a sprinkle of thyme or a pinch of smoked paprika. If you’re looking for a bit of zest, a squeeze of lemon juice and a handful of chopped parsley just before serving can add a fresh and bright finish. For those who enjoy a bit of heat, a dash of red pepper flakes mixed in with the seasoning can give the potatoes a delightful kick.
The soaking step might seem like an extra effort, but it’s key to achieving that perfect crispy-on-the-outside, tender-on-the-inside texture that makes these roasted potatoes so addictive. This is a trick I learned from my grandmother, who swore by it for her famous Sunday roasts. The water helps remove excess starch, ensuring the potatoes get that golden crust we all crave.
These Garlic Rosemary Roasted Potatoes are not just easy to make but are also a crowd-pleaser. Whether you’re making them for a weeknight dinner or a holiday feast, they’re bound to be a hit. And with just a few simple ingredients and steps, you’ll have a dish that’s as delicious as it is uncomplicated.
Making Garlic Rosemary Roasted Potatoes
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Ingredients
- 2 tablespoons of olive oil
- 1 teaspoon of ground black pepper
- 2 pounds of potatoes, diced or halved if small
- 1 ½ teaspoons of sea salt
- 4 minced garlic cloves
- 2 tablespoons of fresh rosemary, chopped
Directions
- Start by washing the potatoes thoroughly and drying them with a towel. Meanwhile, prepare the minced garlic, chopped rosemary, and other ingredients.
- Submerge the diced potatoes in a bowl filled with cold water and allow them to soak for 20 to 30 minutes. During the last few minutes of soaking, preheat your oven to 425°F.
- Once soaked, drain the potatoes well and toss them in a mixing bowl with the minced garlic, olive oil, chopped rosemary, sea salt, and ground black pepper. Ensure that the seasoning is evenly distributed over the potatoes.
- Spread the seasoned potatoes on a nonstick baking sheet in a single layer.
- Place the baking sheet in the preheated oven and roast for approximately 35 minutes. Stir the potatoes halfway through the cooking time to achieve even browning.
- Serve the roasted potatoes immediately and enjoy the delicious flavor!
Storing Suggestions:
To store leftover roasted potatoes, allow them to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 4 days. Reheat in a preheated oven at 375°F until warmed through, or use a skillet for a crispier texture.
FAQs:
Can I use dried rosemary instead of fresh rosemary?
Yes, you can substitute dried rosemary for fresh. However, use about half the amount, as dried herbs are more concentrated in flavor. So, for this recipe, 1 tablespoon of dried rosemary should be sufficient.
Do I need to peel the potatoes before roasting them?
No, peeling the potatoes is not necessary. The potato skins add texture and flavor to the dish. Just ensure that the potatoes are thoroughly cleaned before use.
What types of potatoes work best for roasting?
Yukon Gold, red potatoes, or small new potatoes are excellent choices for roasting. They hold their shape well and have a creamy interior when roasted.
How can I prevent the potatoes from sticking to the baking sheet?
To prevent sticking, make sure the baking sheet is nonstick or lightly greased with oil before spreading the potatoes. You can also line the sheet with parchment paper for easier cleanup.
Can I prepare these roasted potatoes in advance?
Yes, you can prepare the potatoes up to the point of roasting. Toss them in the oil and seasoning mixture, then store them in the refrigerator for a few hours until ready to roast. Just allow them to come to room temperature before placing them in the oven.
What can I serve with Garlic Rosemary Roasted Potatoes?
These roasted potatoes pair well with a variety of dishes, such as roasted chicken, grilled steak, or a fresh salad. They also make a great side dish for breakfast when served with eggs and bacon.
Garlic Rosemary Roasted Potatoes
Ingredients
- 2 pounds potatoes diced (or halved if small)
- 4 garlic cloves minced
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary chopped
- 1 ½ teaspoons sea salt
- 1 teaspoon ground black pepper
Instructions
- Begin by thoroughly washing the potatoes and patting them dry. Prepare the garlic, rosemary, and other ingredients.
- Place the diced potatoes in a bowl of cold water and let them soak for 20-30 minutes. Preheat your oven to 425°F towards the end of the soaking time.
- Drain the potatoes and combine them with the minced garlic, olive oil, rosemary, salt, and pepper. Toss until the potatoes are evenly coated with the mixture, ensuring a good distribution of seasoning. Spread the potatoes in a single layer on a nonstick baking sheet.
- Roast the potatoes in the preheated oven for about 35 minutes, stirring them halfway through to promote even browning. Serve immediately and enjoy!
