Roasted Potatoes With Garlic And Rosemary(Makes About 3 Cups)
Tender roasted potatoes infused with fragrant garlic and rosemary, perfect as a savory side for family dinners or gatherings, offering rich flavors and crispy texture.
Ingredients
Instructions
- Preheat the oven to 450°F with the rack in the lower third.
- Bring 6 quarts of salted water to a boil in a large saucepan.
- Heat the olive oil, smashed garlic cloves, and chopped rosemary on a large baking sheet with sides over medium-low heat on the stove top.
- Do not allow the garlic to brown during heating.
- Add the potato chunks to the boiling water and cook until just tender, then drain.
- Arrange the cooked potatoes on the prepared baking sheet with the infused oil, turning to coat evenly.
- Roast in the preheated oven for about 30-40 minutes, turning once, until golden and crispy.
- Season with coarse sea salt and freshly ground black pepper to taste before serving.
Tips & Substitutions
To enhance flavor, consider adding a splash of lemon juice or zest before serving. If you want a twist, try using sweet potatoes instead of Yukon gold or red-skinned potatoes. For a spicier kick, add a pinch of red pepper flakes to the oil mixture. Make sure to cut the potatoes into uniform sizes for even cooking.
Serving Suggestions
Serve these roasted potatoes alongside grilled meats or roasted vegetables for a complete meal. They pair beautifully with Mediterranean recipes like Tabooley - Arabic(Wheat Garden Salad) or Roasted Asparagus With Thyme. These potatoes also make a great addition to a brunch spread, served with eggs or a fresh salad.
Storage & Reheating
Leftover roasted potatoes can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm in a 400°F oven for about 15 minutes, or until heated through and crispy again. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Potatoes With Garlic And Rosemary(Makes About 3 Cups) contains roughly 2375 calories, with 9g protein, 45g carbohydrates, and 244g fat. It is an excellent source of iron (30% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1037mg per serving (45% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other herbs instead of rosemary?
Absolutely! Thyme, oregano, or even sage could work well in this recipe. Each herb will impart a different flavor profile, so feel free to experiment based on your preferences or what you have on hand.
What type of potatoes are best for roasting?
Yukon gold and red-skinned potatoes are excellent choices due to their creamy texture and ability to crisp up well. However, you can also use Russet potatoes if you prefer a more starchy option, as they will yield a fluffier interior.
How do I know when the potatoes are done roasting?
The potatoes are ready when they are golden brown and crispy on the outside and tender on the inside. You can test their doneness by piercing them with a fork; it should slide in easily without resistance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).