Crispy Roasted Rosemary Potatoes
User Reviews
5
Crispy Roasted Rosemary Potatoes
Description
Crispy Roasted Rosemary Potatoes are prepared by cutting washed and peeled white potatoes into medium-sized pieces, soaking them in cold water to remove excess starch, and drying thoroughly. They are tossed with olive oil and a flavorful mixture including freshly chopped rosemary, minced garlic paste, dried oregano, ground mustard, smoked paprika, kosher salt, and black pepper. Spreading the potatoes in a single layer on a baking sheet allows them to roast rather than steam.
Roasting at 425°F for 45 minutes to an hour, with periodic flipping, encourages a golden, crisp crust with tender insides. The garlic paste minimizes burning while contributing fresh savory notes. The combination of herbs and spices imparts complexity without overwhelming the potatoes' natural flavor.
This dish pairs well as a side for roasted meats or grilled vegetables. Selecting waxy potatoes like white new potatoes helps keep them firm yet creamy inside. Patting dry and spacing the potatoes properly are critical steps to achieve crispness.
For best results, use similarly sized potato pieces to ensure even cooking, and avoid starchy varieties like russets for this recipe.
Ingredients
- 3-4 pounds potatoes white
- 1/4 cup olive oil or more if needed, good
- 2 tablespoons rosemary finely diced, fresh
- 2 tablespoons garlic minced
- 1 tablespoon oregano dried
- 1 tablespoon ground mustard
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper ground
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
- Choose waxy potatoes such as white new potatoes or Yukon golds for best crispness and texture.
- Soak potatoes in cold water for at least an hour to remove surface starch, changing water if cloudy.
- Dry potatoes thoroughly before coating in oil and seasoning to promote crispness.
- Spread potatoes on a baking sheet with enough space to roast rather than steam; avoid overcrowding.
- Flip potatoes once or twice during roasting for even browning.
- Use finely minced garlic paste to prevent burning and maintain fresh flavor; garlic powder can be a substitute but less fresh.
- Cut potatoes into similar-sized pieces to ensure even cooking.
- Avoid starchy potatoes like russets; they do not crisp well in this method.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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