When it comes to side dishes, there's nothing quite as satisfying as a perfectly roasted potato. The crispy exterior, fluffy interior, and aromatic flavors make it a timeless classic. My rosemary roasted potatoes recipe takes this beloved side dish to new heights, infusing it with the earthy and fragrant essence of rosemary. Whether you're serving it alongside a juicy steak or a comforting roast chicken, these potatoes are sure to impress.
I first discovered this recipe during a family gathering, where my aunt shared her secret to achieving the most flavorful roasted potatoes. She explained that rosemary, with its pine-like aroma, adds a delightful twist to the dish. Intrigued, I decided to give it a try, and it quickly became a staple in my culinary repertoire. Over time, I've experimented with different techniques and variations, perfecting the recipe to suit my taste buds.
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Ingredients
- Baby potatoes — 1.5 pounds (about 680g) of waxy potatoes, such as fingerling or Yukon Gold
- Olive oil — 3 tablespoons
- Garlic cloves — 4 cloves, minced
- Fresh rosemary — 2 sprigs, leaves removed and chopped
- Fresh thyme — 2 sprigs, leaves removed
- Salt — 1 teaspoon
- Black pepper — ½ teaspoon, freshly ground
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the baby potatoes thoroughly and pat them dry. Leave the skin on for added texture and flavor.
- In a large mixing bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and black pepper. Mix well to create a fragrant herb-infused oil.
- Add the baby potatoes to the bowl and toss them gently to coat them evenly with the herb-infused oil. Make sure each potato is well coated.
- Transfer the potatoes to a baking sheet, spreading them out in a single layer. This allows them to roast evenly and develop a crispy exterior.
- Place the baking sheet in the preheated oven and roast the potatoes for about 25-30 minutes, or until they are golden brown and fork-tender. Give them a gentle shake or stir halfway through the cooking time to ensure even browning.
- Once the potatoes are roasted to perfection, remove them from the oven and let them cool for a few minutes. This allows them to firm up slightly and become even crispier.
- Transfer the roasted baby potatoes to a serving dish and garnish with additional fresh herbs, if desired. Serve them hot as a delightful side dish that will complement any meal.
Substitutions
- Herbs — While rosemary and thyme are my preferred herbs for roasted baby potatoes, you can experiment with other herbs as well. Fresh oregano, sage, or a combination of different herbs can add a unique twist to the dish.
- Olive oil — If you prefer a different oil or have dietary restrictions, you can substitute olive oil with avocado oil, grapeseed oil, or melted ghee for a richer flavor.
Variations
- Spicy roasted baby potatoes — For those who enjoy a kick of heat, add a pinch of cayenne pepper or red pepper flakes to the herb-infused oil before tossing the potatoes. The subtle spiciness will elevate the dish and add a delightful zing.
- Lemon and herb roasted baby potatoes — For a refreshing twist, squeeze the juice of half a lemon over the roasted baby potatoes just before serving. The bright acidity of the lemon complements the earthy flavors of the herbs and adds a burst of freshness.
- Garlic parmesan roasted baby potatoes — If you're a fan of cheesy flavors, sprinkle grated Parmesan cheese over the roasted baby potatoes during the last few minutes of cooking. The cheese will melt and create a deliciously crispy crust.
Dietary Restrictions
- Gluten-free — This roasted baby potatoes recipe is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
- Vegan — To make this dish vegan, simply substitute the butter with a plant-based alternative or omit it altogether. The potatoes will still roast beautifully and be just as delicious.
Equipment
- Baking sheet
- Mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
Storage and Reheating
- Roasted baby potatoes are best enjoyed fresh out of the oven when they are still crispy. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
- To reheat the potatoes, preheat your oven to 350°F (175°C). Place the potatoes on a baking sheet and bake for about 10-15 minutes, or until they are heated through and crispy again.
Pro Tips
- Choose the right potatoes — Opt for waxy potatoes, such as fingerling or Yukon Gold, for the best results. Their creamy texture holds up well during roasting, resulting in tender yet firm potatoes.
- Don't overcrowd the baking sheet — Make sure to spread the baby potatoes out in a single layer on the baking sheet. This allows them to roast evenly and develop a crispy exterior. Overcrowding the pan can lead to steaming instead of roasting.
- Give them a shake — Halfway through the cooking time, give the baking sheet a gentle shake or stir to ensure even browning. This helps to achieve a consistent golden color and crispy texture.
- Let them cool slightly — After removing the roasted baby potatoes from the oven, allow them to cool for a few minutes before serving. This allows them to firm up slightly and become even crispier.
Rosemary Roasted Potatoes: Classic Thanksgiving Side
Elevate your Thanksgiving dinner with these classic rosemary roasted potatoes. With their savory flavors, they're a timeless and delicious holiday side dish. Make sure to check it out.
Equipment
- Baking sheet
- Mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
Ingredients
- 2 pounds Potatoes preferably Yukon Gold or Russet, washed and cut into bite-sized pieces
- 3 tablespoons Olive oil
- 2 tablespoons Fresh rosemary finely chopped
- 3 cloves Garlic minced
- 1 teaspoon Salt
- ½ teaspoon Black pepper freshly ground
Instructions
- Preheat your oven to 425°F (220°C). Preheating the oven ensures that the potatoes roast evenly and develop a crispy exterior.
- In a large mixing bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Mix well to create a flavorful marinade.
- Add the potato pieces to the bowl and toss them gently to coat them evenly with the marinade. The rosemary and garlic will cling to the potatoes, infusing them with their aromatic flavors.
- Transfer the potatoes to a baking sheet, spreading them out in a single layer. This allows them to roast evenly and develop a crispy texture.
- Place the baking sheet in the preheated oven and roast the potatoes for about 30-35 minutes, or until they are golden brown and crispy on the outside. Remember to flip them halfway through the cooking process to ensure even browning.
- Once the potatoes are done, remove them from the oven and let them cool for a few minutes. This allows them to firm up slightly and become even crispier.
- Transfer the rosemary roasted potatoes to a serving dish and garnish with additional fresh rosemary, if desired. Serve them hot and enjoy!
Notes
- Choose the right potatoes — Opt for Yukon Gold or Russet potatoes for the best results. These varieties have a higher starch content, resulting in a fluffy interior and crispy exterior when roasted.
- Don't crowd the pan — Make sure the potato pieces are spread out in a single layer on the baking sheet. Crowding them can lead to steaming instead of roasting, resulting in less crispy potatoes.
- Flip for even browning — Flip the potatoes halfway through the cooking process to ensure they brown evenly on all sides. This step helps achieve that desirable golden color and crispy texture.
- Adjust seasonings to taste — Feel free to adjust the amount of rosemary, garlic, salt, and pepper to suit your personal preferences. Taste the marinade before tossing the potatoes to ensure it's seasoned to your liking.
Nutrition
Nutrition Facts
Rosemary Roasted Potatoes: Classic Thanksgiving Side
Amount per Serving
Calories
189
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Sodium
689
mg
30
%
Potassium
976
mg
28
%
Carbohydrates
41
g
14
%
Fiber
5
g
21
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin A
59
IU
1
%
Vitamin C
46
mg
56
%
Calcium
39
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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