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Crispy Rosemary Potatoes Recipe

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  • Author: Emily
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings 1x
  • Category: Side-dishes
  • Method: Roasting
  • Cuisine: American

Description

Crispy, golden, and flavorful, these crispy rosemary potatoes are seasoned with garlic and rosemary. They’re roasted to perfection, offering a crunchy exterior and fluffy interior. This simple yet delectable side dish pairs beautifully with any meal, whether it’s a holiday feast or a casual weeknight dinner.

Ingredients

Scale

Potatoes

  • 3 lb baby Yukon Gold potatoes, quartered

Seasoning & Flavoring

  • 6 cloves garlic, minced (24 grams)
  • 2 tbsp unsalted butter
  • 1 1/2 tbsp olive oil (1 fl oz)
  • 1 tbsp kosher salt
  • 1/2 tbsp fresh rosemary, chopped
  • 1 tsp Flavor God Garlic Lover’s Seasoning

Instructions

  1. Microwave the potatoes
    Add the quartered Yukon Gold potatoes to a large, microwave-safe bowl. Cover with a plate or microwave-safe hard plastic lid to trap the steam in the bowl. Microwave for 10 minutes, stirring halfway through.
  2. Dry and season the potatoes
    Once microwaved, pat the potatoes as dry as possible with a clean towel. Add kosher salt to the bowl with the potatoes. Stir vigorously for 2-4 minutes to rough up the edges of the potatoes, which helps develop a crispier exterior during roasting.
  3. Preheat the oven
    Preheat your oven to 425°F (or 400°F if using a convection oven) to prepare for roasting.
  4. Infuse olive oil and butter with flavors
    In a small saucepan, add olive oil and heat over medium-high heat until it becomes shimmery. Add minced garlic and chopped rosemary; sauté for 2-3 minutes, or until the garlic softens and turns golden brown. Then, add the butter to melt it. Strain the mixture to separate the infused oil from the garlic and rosemary. Reserve the strained garlic and rosemary for later.
  5. Coat the potatoes
    Toss the potatoes with the infused olive oil mixture until they’re evenly coated. Sprinkle the potatoes with Flavor God Garlic Lover’s Seasoning and ensure an even coating. Spread the potatoes on a large baking sheet in an even layer for roasting.
  6. Roast the potatoes
    Place the baking sheet in the oven and roast the potatoes for 20 minutes. Use a spatula to toss them, ensuring even cooking, and roast for another 20 minutes. Add the reserved garlic and rosemary mixture to the potatoes, tossing them thoroughly, and roast for an additional 20 minutes until crispy and golden brown.
  7. Serve and garnish
    Before serving, top the potatoes with fresh chopped parsley and flaky sea salt for added texture and flavor, if desired.

Notes

  • Reheating: For the best texture, reheat leftovers in an air fryer, toaster oven, or skillet to restore crispiness.
  • Pairings: These potatoes complement a variety of main dishes, such as roasted chicken, steak, or grilled vegetables.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250 kcal
  • Sugar: 1 g
  • Sodium: 500mg
  • Fat: 13g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 10mg

Find it online: https://emilyquickdinners.com/crispy-rosemary-potatoes-recipe/