Crispy Roasted Rosemary Potatoes
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5.0
27 reviews
Excellent
Crispy Roasted Rosemary Potatoes
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Roasted Rosemary Potatoes are seasoned with herbs, smoked paprika and garlic. Roasted to perfection, crispy on the outside and tender inside.
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Ingredients
- 3-4 pounds white potatoes
- 1/4 cup good olive oil or more if needed
- 2 tablespoons fresh Rosemary finely diced
- 2 tablespoons minced garlic
- 1 tablespoon dried oregano
- 1 tablespoon ground mustard
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Instructions
- Wash and clean the potatoes. If they are not organic, peel them.
- Cut the potatoes into wedges, chunks or quarters.
- Soak potatoes in a bowl of cold water for at least one hour and change the water if it looks cloudy or whitish.
- Preheat oven to 425 degrees Fahrenheit. Arrange an oven rack in the middle of the oven.
- Drain potatoes and rinse under cold water to remove the remaining starch.
- Using paper towels or a kitchen towel, pat dry the potatoes, remove as much moisture as possible. Transfer to a clean and dry, large bowl.
- Add olive oil, fresh rosemary, garlic, paprika, oregano, mustard, salt and pepper to a small bowl and stir to combine.
- Add the oil mixture to the potatoes and toss until well coated.
- Transfer the potatoes to a sheet pan and spread out into 1 layer with enough room between each one, the potatoes should not over-lap, do not overcrowd the pan.
- Roast in the oven for 45 minutes to 1 hour or until browned and crisp.
- Flip twice during cooking in order to ensure even browning.
- Serve hot.
Notes
- First, choose the right potatoes. The best ones are the ones with the least starch. Waxy potatoes like small fingerlings, Yukon golds, red bliss, and white new potatoes are good choices. I use white new potatoes for this recipe because they have a lot of water between cells to prevent them from absorbing too much water. Next, cut the potatoes into even-sized pieces. They have to be relatively small so that they will get crisp.
- Then, soak the potatoes for at least an hour, changing the water if it gets cloudy. The cloudiness is the starch being removed. Now, pat them dry. This is very important. Ensure they are completely dry before tossing them in oil, or they will not get crispy. After oiling them, place them on a pan with plenty of room in between. They need room to roast, or they will steam instead of roast.
- Do not use too much oil, and be careful not to pierce the skin so the potatoes do not absorb the oil.
- Be sure to flip them once or twice for even browning, or they may end up too brown on one side. I flip mine after 15 and 30 minutes.
- Mince the garlic extra fine to keep it from burning. I make mine like a paste. Garlic powder will also work, but it won’t taste as fresh.
- Try to cut all the potato pieces the same size so they cook evenly.
- Make sure all of the potatoes are covered in the oil mixture.
- Do not use soft starchy potatoes like russets for this recipe for the best results.
Nutrition Information
Show Details
Calories
166kcal
(8%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
0mg
(0%)
Sodium
454mg
(19%)
Potassium
738mg
(21%)
Fiber
5g
(20%)
Sugar
0g
(0%)
Vitamin A
455IU
(9%)
Vitamin C
20.1mg
(22%)
Calcium
68mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 454mg | 19% |
| Potassium | 738mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 0g | 0% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 20.1mg | 22% |
| Calcium | 68mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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