Crispy Rosemary Roasted Potatoes
This is a classic recipe that can be made quickly has minimal preparation and roasted in the oven giving you the time to bring together your main dish whether it be steak, pork chops, chicken, meatloaf or even burgers. Roasted potatoes go with even Roasted potatoes.
These Crispy Roasted Potatoes are the definition of pure comfort food. By tossing bite-sized small potatoes in a blend of rosemary, salt and black pepper and roasted you get a side dish that warms your house. The aroma alone will bring the family to the kitchen.
This recipe is especially magical during the holidays. The scent of the rosemary will give the kitchen that holiday scent while roasting.
This recipe involves four simple ingredients three of which you likely already have in your Pantry. With a prep and total cook time of under forty minutes, this fits in perfectly when preparing that weeknight meal or after that busy workday and gives you time, while roasting, to complete your main dish. They will be a weekly staple to make alongside your main dishes. Crispy Rosemary roasted potatoes go with everything!
Crispy Rosemary Roasted Potatoes
Estimated cook time:
Prep time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
About the Ingredients
Potatoes: Baby Yukon Gold or red-skinned potatoes work best and can be halved. Their thin skins crisp up beautifully without peeling, and their starchy interior stays buttery and soft. Full size Yukon gold or Red-skinned potatoes must be quartered to about 1 to 1 1/2” bite size pieces to ensure they cook evenly.
Rosemary: Rosemary, either dried crushed or fresh and chopped will work with this dish. Using fresh rosemary will bring more flavor but you need to remove leaves from stem and chop as as they roast they will dry and harden and you don’t want the sharp leaves making the potatoes a difficult bite. Chopping them will also help release their natural oils to give it the flavor boost we are looking for.
Olive Oil: Oil is the vehicle that conducts the heat, holds the spices in place and helps fry the skin of the potato. I use Classic Olive oil due to its higher smoke point to get that perfect golden brown color and rich flavor. Avoid extra virgin olive oil due to its low smoke point.
Salt and Pepper: Essential seasonings that awaken the natural sugars in the potatoes. Don't be shy with the salt as potatoes absorb a lot of seasoning. For cooking, I always use Kosher Salt. Kosher Salt grain is larger and can be easily pinched to control your seasoning. Pepper is best through a pepper mill giving you that fresh pepper flavor to elevate the dish. You can sample a potato at the end and add seasoning to taste as well.
Frequently Asked Questions
Do I need to peel the potatoes?
No! Keeping the skins on is what give it texture. Just give them a good wash and scrub before halving or quartering.
Do I have to use the rosemary?
No, you do not. For a typical weeknight dinner you can replace the rosemary using either paprika or I like smoked paprika to add flavor and color that is left blank by leaving out the rosemary. The rosemary does make the dish more elegant and flavorful. I always use the rosemary for special occasions and especially during the holidays for that holiday scent it gives off while roasting in the oven.
Why are my roasted potatoes not crispy?
Uncrisp potatoes happen for two reasons. overcrowding the baking pan or using too much oil. If the potatoes are piled on top of each other, they will steam instead of roast. Give them plenty of breathing room. If they are not crispy you can try to crisp them by setting the oven to broil and broil the potatoes for 1-3 min observing them so they do not burn.
How do I keep the potatoes warm if I am not ready to serve?
Set your oven to 200°. Place your baking sheet on the top rack of the oven as your heat source is the bottom element. Try not to leave it in the oven too long as they will dry out.
Tips for Success
The Crowding Rule: Remember space equals crispness. Spread the potatoes leaving space for the heat to get to all sides of the potato and remember to stir and flip the potatoes on the baking sheet.
Cook until golden and crisp: The cooked potatoes should have a nice crisp and be golden brown on the edges. This is the look and texture you want. This indicates the outside is crisp and the center is soft and delicious. The best part of being the cook is you get to taste one!
Storage tip
Allow the potatoes to cool to room temp before storing.
Place the potatoes in an airtight container and store in fridge for 2-4 days.
Reheating
Oven reheat (preferred)
Preheat the oven to 400°.
Drizzle the potatoes with olive oil and toss.
Place on baking sheet and bake 10-15 minutes or until hot.
Microwave reheat (Potatoes may not crisp)
Place potatoes on a microwave safe dish.
place a damp paper towel of the potatoes.
microwave on high for 1-2 minutes.
Crispy Rosemary Roasted Potatoes
Ingredients:
1 ½ - 2 lbs Yukon gold or Red skin Potatoes (3 lbs baby potatoes)
1 ½ Tbsp Classic olive oil
1 Tbsp Crushed dry or chopped fresh Rosemary (adjust to taste)
1 Tsp salt (Kosher preferred and adjusted to taste)
1 Tsp Ground black pepper (adjust to taste)
Optional ingredient change:
1 Tsp Plain or smoked paprika (omit the rosemary and adjust to taste)
Recipe
Preheat your oven to 425°F (218°C)
Dry your potatoes In a large mixing bowl, toss the quartered potatoes with olive oil, rosemary, salt and pepper until every piece is evenly coated.
Using a baking sheet, line the sheet with parchment paper. Arrange the potatoes in a single layer. Do not crowd the pan to allow the hot air to circulate around the potatoes.
Roast for 25 to 30 minutes, tossing them halfway through, roast until the edges are golden brown and blistered. Enjoy!
Note: If the potatoes do not have that golden brown blistered look you may put the oven to broil and broil them 1-3 minutes. Make sure you stay by the oven and observe the potatoes so they do not burn. And remember cooking times may vary based on individual ovens.
Please enjoy my Roasted potatoes recipe and one final note from experience: Keep the spouse and kids out of the kitchen your roasted potatoes will slowly disappear from the stove top!
Approx. Nutritional Facts (Per Serving)
Calories: 165 kcal
Carbohydrates: 26g
Protein: 3g
Fat: 5.5g
Saturated Fat: 0.8g
Sodium: 290mg