Garlic and Rosemary Roasted Potatoes
User Reviews
4.9
Garlic and Rosemary Roasted Potatoes
Description
Garlic and Rosemary Roasted Potatoes begin with small to medium peeled potatoes cut into one-inch cubes. They are parboiled briefly to start cooking through, then drained and shaken to roughen their surfaces. This roughing step promotes a crispy crust when roasted. Fresh rosemary leaves are finely chopped and combined with crushed garlic, sea salt, black pepper, and olive oil. The oil is first heated in the oven before adding the potatoes and herb mixture to ensure even roasting and flavor infusion.
The potatoes roast at 180°C (350°F) for about 40-45 minutes total, stirring halfway to develop an even golden crispness. The result is a dish with a crispy outside texture that contrasts nicely with a soft and fluffy interior. The strong herbal aroma from rosemary complements the garlic and oil for balanced savory notes.
This potato preparation makes a versatile side dish suitable for pairing with a wide range of main courses. The recipe suggests using floury potatoes for the best texture and mentions options for storing parboiled potatoes ahead, as well as freezing cooked leftovers. Substitutions such as thyme for rosemary and using garlic granules are also noted.
Ingredients
- 8 potato small-medium; peeled and chopped into 1 inch cubes, Maris Piper or King Edwards
- 3 tablespoon olive oil
- 6 garlic crushed, clove
- 4 prig rosemary leaves picked and finely chopped, fresh
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Preheat your oven to 180℃/160°C(fan)/350℉/Gas 4.
- Put 8 Maris Piper/King Edwards potato into a pan of boiling water and par boil for 6-7 minutes. Drain and then put back in the saucepan and shake them to rough the edges up.
- Meanwhile, combine 4 sprig Fresh rosemary, 6 Garlic clove and 1 pinch Sea salt and ground black pepper.
- Pour 3 tablespoon Olive oil into a baking tray and put it in the oven for 2-3 minutes to get hot. Add the potatoes to the pan with the rosemary/garlic and mix well.
- Put in the oven for 20 minutes, stir and then put them back in the oven for another 20-25 minutes until crispy.
Notes
- You can parboil and refrigerate the potatoes before roasting to save time later.
- Substitute fresh rosemary with other woody herbs like thyme for variation.
- Fresh garlic is ideal, but garlic granules can be used if needed.
- Use floury potatoes like Maris Piper or King Edward for a crispier texture.
- After parboiling, rough the potatoes' edges by shaking to enhance crispiness during roasting.
- Cooked potatoes can be frozen individually on a tray, then stored in freezer bags.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 169kcal | 8% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 14mg | 1% |
| Potassium | 826mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 49.5mg | 55% |
| Calcium | 40mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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