Rosemary Garlic Roasted Potatoes Recipe – Perfect Crispy Sides

Last Updated on 2 months by Neha Deshmukh

Rosemary Garlic Roasted Potatoes Recipe – Perfect Crispy Sides

Hey everyone! If you’re anything like me, you’re always on the hunt for the perfect side dish. Something that’s easy, flavorful, and just…hits the spot. Well, look no further! These Rosemary Garlic Roasted Potatoes are seriously addictive. I first made these for a family get-together, and they disappeared within minutes. They’re crispy on the outside, fluffy on the inside, and bursting with that wonderful rosemary-garlic aroma. Let’s get cooking!

Why You’ll Love This Recipe

Honestly, what’s not to love? These potatoes are incredibly simple to make, requiring just a handful of ingredients you probably already have in your pantry. They’re also super versatile – perfect with everything from a simple weeknight chicken dinner to a festive holiday feast. Plus, the combination of rosemary and garlic is just chef’s kiss! You’ll find yourself making these again and again.

Ingredients

Here’s what you’ll need to create these golden beauties:

• 2-3 medium red potatoes (about 600-700g)
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¼ cup extra virgin olive oil (60ml)
• 3-4 garlic cloves
• 1 tablespoon fresh rosemary (about 15ml, chopped)
• ¼ cup fresh cilantro (about 30ml, chopped)
• Black pepper to taste

Ingredient Notes

Let’s talk potatoes! I highly recommend using red potatoes for this recipe. They hold their shape really well during roasting, giving you those lovely crispy edges. Yukon Golds work in a pinch, but red potatoes are my go-to.

Now, about that baking soda… don’t skip it! It might sound strange, but it works wonders. It raises the pH level of the potato surface, which helps them get unbelievably crispy. Trust me on this one.

And finally, fresh rosemary is a must. Dried rosemary just doesn’t have the same vibrant flavor. If you absolutely have to use dried, use about 1 teaspoon, but fresh is best!

Step-By-Step Instructions

Alright, let’s get roasting!

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze.
2. Boil the potatoes: Grab a saucepan and bring water, salt, and baking soda to a boil. Add your potato chunks (I like to cut them into roughly 1-inch pieces) and simmer for 8-9 minutes, until they’re tender but still hold their shape. Drain them well and let them cool slightly. This parboiling step is key for that fluffy interior!
3. Make the infused oil: While the potatoes are cooling, heat the olive oil in a pan over medium heat. Add the minced garlic and rosemary and sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic! Strain the oil, reserving the garlic and rosemary solids – we’ll use those later.
4. Toss and season: In a large bowl, toss the slightly cooled potatoes with the infused oil, salt, and pepper. Now, here’s a little trick I learned from my grandmother: give the bowl a good shake! This roughs up the edges of the potatoes, creating more surface area for maximum crispiness.
5. Roast to perfection: Spread the potatoes in a single layer on the prepared baking sheet. Roast for 50-60 minutes, turning them twice during cooking, until they’re golden brown and beautifully crispy.
6. Finish and serve: Once the potatoes are roasted, toss them with the reserved garlic-rosemary mixture and chopped cilantro. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the baking sheet! Give the potatoes space to breathe so they can get nice and crispy.
• Turning the potatoes halfway through ensures even cooking and browning.
• For extra flavor, add a pinch of red pepper flakes to the oil.

Variations

• Spice Level: If you like a little heat, add a pinch of red pepper flakes to the infused oil. My friend, Priya, loves to add a dash of cayenne pepper too!
• Festival Adaptations: These potatoes are perfect for Christmas or Thanksgiving. They’re a crowd-pleaser, guaranteed.
• Vegan: Great news – this recipe is already vegan!
• Gluten-Free: Yep, these are naturally gluten-free too.

Serving Suggestions

These Rosemary Garlic Roasted Potatoes are amazing with just about anything! They’re fantastic alongside roasted chicken, grilled fish, or a hearty lentil stew. I also love them with a simple green salad for a light and satisfying meal.

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore some of the crispiness.

FAQs

1. Can I use different types of potatoes for this recipe?

You can, but red potatoes are really the best for crispiness. Yukon Golds will work, but Russets tend to fall apart.

2. What does the baking soda do to the potatoes?

The baking soda raises the pH level of the potato surface, which helps them get extra crispy when roasted. It’s a little kitchen magic!

3. Can I make the infused oil ahead of time? How should I store it?

Absolutely! You can make the infused oil a day or two in advance. Store it in an airtight container in the refrigerator.

4. How do I know when the potatoes are perfectly roasted?

They should be golden brown and crispy on the outside, and tender on the inside. A fork should easily pierce a potato.

5. Can I roast the potatoes at a higher temperature to speed up the process?

You can try, but be careful! Roasting at a higher temperature might result in burnt potatoes. Keep a close eye on them and adjust the cooking time accordingly.