These mouthwatering Golden Roast Potatoes with Rosemary and Garlic make for a delicious breakfast, lunch, or dinner. You can serve them as a side dish or on their own, and they are perfect for any occasion.
Today I’m sharing my bulletproof recipe for Golden Roast Potatoes with Rosemary and Garlic that has never failed me. This is a delicious side dish for any meal, whether a simple weeknight dinner or a special holiday gathering. These crispy, aromatic potatoes are guaranteed to please your whole family: kids, adults or any fussy eaters. And the best part? They’re ridiculously easy to make and you won’t even break a sweat!
So if you’ve got 30 minutes to spare, you’re about to turn some humble potatoes into the most amazing nuggets of crunchy goodness!
Roast Potatoes with Rosemary and Garlic – Perfect Side Dish or Star of the Meal!
I love the aroma of rosemary potatoes roasting away in the oven, and filling the entire home with this magical scent that makes everything feel so cozy! Now, I have to admit, I’ve been caught more than once hovering near the oven door, waiting for those golden crunchy nuggets to be ready. Yes, guilty as charged!
These crispy roasted potatoes are such a treat, and for good reason!
They are the perfect quick snack, especially with a side of mayo, ketchup, sour cream, Ranch or aioli dip. But they can also be the most delicious side dish for practically any meal, from casual weeknight dinners to a a special occasion, or a dinner party. You can serve them alongside a juicy Sunday roast or with any roasted or grilled meats like chicken, pork, steak, or lamb. They are also amazing with fish dishes, like salmon and white fish (hello, Fish & Chips!). And next to a fresh salad or green beans, they make for a proper vegetarian meal.
And let’s not forget breakfast or brunch! These crispy roasted potatoes are a match made in heaven for eggs (fried, poached, boiled, scrambled), crispy sausages or smoky bacon for a rich and filling morning plate.
Believe me when I say that these rosemary roast potatoes work wonders at any time of day and in any combination!
Health Benefits of Roast Potatoes with Rosemary and Garlic
I know, you didn’t see this one coming, did you? But here it is! Contrary to popular belief, you might be surprised to find out that Roast Potatoes with Rosemary and Garlic are actually good for your health! Yes, it’s true!
Potatoes are actually a great source of potassium (good for blood pressure), vitamin C (antioxidant), and fiber (great for gut health), while rosemary and garlic come with plenty of antioxidant and prebiotic properties (help grow good bacteria in the gut, lower blood pressure and cholesterol). And let’s not forget the olive oil, which everyone knows, has healthy fats that support heart and brain health.
Also, roasting is much healthier than frying, as the potatoes absorb much less oil and more of the nutrients are preserved during roasting.
So, if you control the portions, this dish can be – contrary to popular belief – a great addition to a healthy, nutritious and delicious diet!
Which Potatoes Are Best for Roast Potatoes with Rosemary and Garlic
Depending on where you live, here are a few varieties that would work great for achieving perfect roast potatoes.
If you live in the US, some of your best choices would be Yukon Gold and Russet potatoes.
In the UK, you have Maris Pipers, King Edwards, Rooster and Desirée.
And in Australia, the best varieties for a crispy outside and fluffy inside would be Sebago, which is the most common, Desirée, Coliban, Dutch Cream, Pontiac, Red Rascal, King Edwards and Kennebec.
New potatoes are also a great choice as they are very young and have a high content of sugar, which caramelizes beautifully while roasting. New potatoes don’t need peeling as their skin is very thin and crisps up perfectly during roasting.
Best Tips for the Perfect Golden Roast Potatoes with Rosemary and Garlic
To achieve those perfectly golden, crispy roasted potatoes, here are my best tips:
Cut the potatoes into equal sizes – this way they cook evenly and crisp up at the same time.
Parboil the potatoes – this will help create those rough edges
Rough them up – that mashed up layer covering the potatoes is the one that crisps up beautifully in the oven
Add the parboiled potatoes in the preheated pan with hot oil, this is key! This will instantly seal the outside of the potatoes as soon as they hit the hot oil, and turn them into crisp exteriors.
Use enough oil – crispiness cannot be achieved without enough oil, so be generous with it.
Do not overcrowd the pan – make sure you use a large enough pan and spread the potatoes in a single layer, with space between each piece. Otherwise the potatoes will steam, not roast.
Preparing Roast Potatoes with Rosemary and Garlic Ahead
If you are tight on time and want to prepare some of the steps of this recipe in advance, here are a few tips. Peel and cut the potatoes one day in advance, and place in a bowl with water in the fridge. Peel the garlic and place in a zip lock bag in the fridge. Also, chop the rosemary. The following day, simply rinse the potatoes, boil and continue with the rest of the recipe.
Storing Leftover Roast Potatoes with Rosemary and Garlic
If you have any leftover potatoes, place the completely cooled potatoes in an airtight container in the refrigerator for 3 to 5 days. When you want to reheat them, place on a baking sheet, drizzle with some oil, and bake at 375°F (190°C) in the preheated oven for approximately 10-15 minutes until heated through.
You can also reheat the potatoes in an air fryer. Preheat the air fryer to 350°F (175°C) and add the potatoes to the air fryer basket in a single layer. Reheat for 3-5 minutes, until nice and crispy (you might need to adjust the time depending on the amount).
A great way to use leftover roasted potatoes is to incorporate them over the following mornings in other dishes, such as an omelet, a frittata, a morning pizza, or even my delicious Quick and Healthy Breakfast Quiche with Spinach.
What You’ll Need for this Golden Roast Potatoes with Rosemary and Garlic Recipe
Key Ingredients:
– potatoes
– fresh rosemary (or dry rosemary)
– fresh garlic cloves (or garlic powder)
– olive oil
– smoked paprika
– salt
– freshly ground black pepper
– Parmesan cheese or fresh parsley for serving (optional)
Equipment:
– large bowl
– baking sheet
– chopping board
– Chef’s knife
– colander
Golden Roast Potatoes with Rosemary and Garlic Recipe at a Glance
(for the exact measurements, please see the recipe card below)
Step-by-Step Guide to Perfect Golden Roast Potatoes with Rosemary and Garlic
Step 1: Prepare the ingredients
Preheat the oven to 425°F (220°C). Place a rack on the bottom shelf of the oven. Add olive oil to a baking sheet and place on the bottom rack in the oven while preparing the potatoes. Peel and cut the potatoes into large chunks, around 1 inch (3 cm). Peel and smash the garlic and chop the rosemary.
Step 2: Boil the potatoes
Place the potatoes in a pot with cold water and some salt. Bring to a boil and simmer for 10 minutes, until soft on the outside and a bit hard on the inside, when poked with a knife.
Step 3: Drain and fluff the potatoes
Drain the potatoes in a colander, then rough them up by shaking the colander, until you almost have a layer of mashed potatoes on the outside.
Step 4: Add potatoes to the preheated pan
Take the sheet pan with hot oil out of the oven (use an oven mitt!). Add the potatoes to the hot oil. Sprinkle with salt, pepper, and paprika. I like to add the whole, smashed garlic cloves and the well oiled rosemary at this point. But if you are worried about burning, you can add the garlic and rosemary after the first 20 minutes of roasting. Coat everything well with the oil, and spread out in a single layer, with space in between to ensure crispiness.
Step 5: Roast the potatoes
Place the baking sheet back on the bottom rack of the oven and roast for 20 minutes without touching. Then add the garlic and rosemary if you didn’t add them from the beginning and turn the potatoes. Spread them around. Cook for another 10-20 minutes. Check after the first 10 minutes. The end result should be nice golden brown and crispy potatoes.
Step 6: Finish and enjoy
Once the potatoes are perfectly golden and crispy, transfer to a serving plate and season with more salt and pepper (if needed). To finish, sprinkle with some Parmesan cheese or fresh parsley, and serve while still hot. Enjoy!
Frequently Asked Questions
Is It Necessary to Boil Potatoes Before Roasting?
It is not strictly necessary to boil potatoes before roasting, but it is the best way to achieve that crispy exterior and fluffy interior you are looking for. It allows the potatoes to form that ‘mashed potato’ layer on the outside, which will beautifully crisp up when the potatoes hit the hot oil.
Why My Roast Potatoes Don’t Go Crispy?
There are a few reasons that could prevent your potatoes from going crispy. Your oven temperature might be too low. Potatoes need a very high temperature for roasting to begin, which means between a minimum of 400°F (200°C) and a maximum of 445°F (230°C), the ideal temperature being 425°F (220°C). Another mistake is overcrowding the potatoes on the baking sheet; this leads to steaming instead of roasting. To get crunchy potatoes, you also need plenty of oil, so the potatoes can crisp up and not actually dry out. Also, avoid opening the oven door every 5 minutes. Just let the high temperature do its thing and be patient; don’t disturb the potatoes while cooking.
Should Potatoes Be Dry Before Roasting?
Yes, potatoes should be dry before roasting, otherwise the excess moisture creates steam, which prevents the potatoes going crispy. After parboiling the potatoes and roughing them up in the colander, let the steam evaporate for 5 minutes before popping them in the oven.
Can I Use Dried Rosemary Instead of Fresh Rosemary for Roasted Potatoes?
Yes, you can use dried rosemary instead of fresh. Just keep in mind that dried herbs are more concentrated than fresh ones. So reduce the amount to half of the fresh amount. Thus, instead of 1 tablespoon of fresh rosemary, use 1/2 tablespoon of dry rosemary.
How Do You Keep Rosemary from Burning in the Oven?
The most important thing in order to prevent rosemary from burning is to make sure it is well coated with oil. Place the rosemary in a small bowl and drizzle with oil. Coat each piece of rosemary with oil, then add to the potatoes and mix well.
Are Roast Potatoes with Rosemary and Garlic Vegan-Friendly and Dairy-Free?
Yes, these potatoes are vegan-friendly, as long as you use olive oil or a vegetable oil for roasting. And they are also dairy-free. For serving, for both the vegan and the dairy-free diet, simply substitute the Parmesan cheese (if using) with a vegan option.
Are Roast Potatoes with Rosemary and Garlic Gluten-Free?
Yes, these potatoes are gluten-free. Parmesan cheese is also gluten-free; just make sure to read the label for other added additives that might contain gluten.
These Golden Roast Potatoes with Rosemary and Garlic are my favorite way of preparing potatoes. They are so easy to make with just a few simple ingredients and minutes of prep time. With their yummy crispy edges and fluffy centers, they make for the perfect meal during busy weeknights, and are always a crowd-pleaser!
And if these golden rosemary potatoes end up on your table (and I really hope they do!), drop a comment below. I’d love to know your special trick for getting them extra crispy, or the delicious dipping sauces you created in your own kitchen!
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Golden Roast Potatoes with Rosemary and Garlic
Ingredients
- 2 pounds (1 kg) potatoes (around 6-7 medium potatoes)
- ¼ cup olive oil (or goose/duck fat, pork lard, or vegetable oil)
- 7-8 garlic cloves, whole, smashed (or 2 tsp garlic powder)
- 2 sprigs of rosemary (or 1 tsp of dry rosemary)
- 2 tsp smoked paprika
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven at 425°F (220°C). Place the rack on the bottom shelf of the oven. The potatoes will get more golden and crispy here, faster.
- Take a large baking sheet (it is important that there's enough room to spread the potatoes around and not cram them, otherwise they will steam and not become crunchy). Add the olive oil and place the tray on the bottom rack in the oven while you prepare the potatoes.
- Peel and wash the potatoes. Cut into equal pieces, around 1 inch (3 cm) chunks.
- Fill a pot with 2 liters of cold water, add 1 1/2 tablespoons of salt, and add the potatoes. When the water starts to boil, turn the heat down to a simmer. Cook for 10 minutes. The potatoes should be soft with just a bit of a hard center, when poked with a knife.
- Meanwhile peel and smash the garlic. Holding the rosemary sprigs at the top, pull down to remove all the rosemary leaves. Then chop and add to a small bowl. Drizzle with oil and make sure each rosemary piece is well coated, so it won't burn in the oven. Set aside. (or you can use dry rosemary)
- When the potatoes are done, drain in a colander. Shake the colander to fluff the potatoes. You want to rough them up and mash the outside layer. This will ensure that perfect crispiness we are looking for. Let sit for another 4-5 minutes until the steam has evaporated, so there won't be too much moisture left. This is key for the end result.
- Using an oven mitt, take the tray out of the oven. Add the potatoes in the hot oil in the tray (be careful not to splash yourself). Add the salt, pepper, and paprika. I like to add the whole, smashed garlic cloves and the rosemary at this point, because I like a stronger aromatic flavor (even if some bits will get a bit burnt, they will remain in the tray and the potatoes won't get affected). But if you are worried about it, you can add your garlic and rosemary after the first 20-25 minutes of roasting, when you turn the potatoes. Coat all the potatoes and garlic cloves well with the oil, then spread everything out in a single layer, and individual pieces, as much as possible.
- Place the baking sheet back on the bottom rack of the oven. Roast for 20-25 minutes without touching them. After the first 20-25 minutes, add the garlic and rosemary if you didn't add them from the beginning, turn the potatoes and try to spread them around so they are individually scattered. Cook for another 10-20 minutes. Check after the first 10 minutes. If you are happy with the result, take the potatoes out. If you want them more golden and crispy, roast them a bit longer. There isn't an exact roasting time for all potatoes, as this depends on the starch and sugar content of each potato type. Older potatoes take longer to cook as they have less sugar and more starch. So you will have to adjust as you go. But the end result should be nice golden brown and crispy potatoes all over.
- Once the potatoes are perfectly roasted, transfer to a serving plate. Season with more salt and pepper to taste (if needed), sprinkle some Parmesan cheese or fresh parsley, and enjoy while still hot.
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