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Crispy Rosemary Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 38 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Description

Crispy Rosemary Potatoes are a perfect side dish combining tender Yukon Gold potatoes with a golden, crispy exterior infused with garlic and fresh rosemary. This recipe uses a microwave to par-cook the potatoes followed by oven roasting to achieve the ideal crispy texture. Enhanced with garlic-infused olive oil and butter, these potatoes are deliciously aromatic and flavorful, making them a fantastic accompaniment to any meal.

Ingredients

Potatoes

  • 3 lb baby Yukon Gold potatoes, quartered
  • 1 tbsp kosher salt

Garlic & Herb Infusion

  • 6 cloves garlic, minced (24 grams)
  • 1 1/2 tbsp olive oil (1 fl oz)
  • 2 tbsp unsalted butter
  • 1/2 tbsp fresh rosemary, chopped

Seasonings

  • 1 tsp Flavor God Garlic Lover’s Seasoning
  • Fresh chopped parsley (optional garnish)
  • Flaky sea salt (optional garnish)

Instructions

  1. Microwave the potatoes: Place the quartered Yukon Gold potatoes in a large microwave-safe bowl. Cover with a plate or microwave-safe lid to trap steam. Microwave on high for 10 minutes, stirring halfway through to ensure even cooking.
  2. Dry and season the potatoes: After microwaving, pat the potatoes as dry as possible with a clean kitchen towel. Add kosher salt to the bowl and stir vigorously for 2-4 minutes to rough up the potato edges, which helps create a crispier texture during roasting.
  3. Preheat the oven: Preheat your oven to 425°F (220°C), or 400°F (204°C) if using a convection oven, to prepare for roasting.
  4. Infuse olive oil and butter with flavors: In a small saucepan over medium-high heat, warm the olive oil until shimmering. Add the minced garlic and chopped rosemary and sauté for 2-3 minutes until the garlic softens and turns golden brown. Add the unsalted butter and let it melt. Strain the mixture to separate the infused oil from the solids, reserving the garlic and rosemary for later use.
  5. Coat the potatoes: Toss the potatoes in the infused olive oil mixture to coat them evenly. Sprinkle with Flavor God Garlic Lover’s Seasoning and mix well. Arrange the potatoes in a single layer on a large baking sheet for roasting.
  6. Roast the potatoes: Roast the potatoes in the preheated oven for 20 minutes. Remove and toss them with a spatula to ensure even cooking. Return to the oven and roast for another 20 minutes. Then add the reserved garlic and rosemary mixture, toss again thoroughly, and roast for a final 20 minutes or until the potatoes are golden brown and crispy.
  7. Serve and garnish: Remove the potatoes from the oven and transfer to a serving dish. Garnish with fresh chopped parsley and flaky sea salt if desired before serving.

Notes

  • Microwaving the potatoes before roasting helps reduce cooking time while keeping the interior soft.
  • Roughing up the potatoes before roasting creates extra crispy edges.
  • Use fresh rosemary for the best flavor infusion.
  • The garlic and rosemary left after straining can be added back to the potatoes for extra texture and flavor.
  • Adjust the seasoning to taste, and feel free to substitute other herbs like thyme if preferred.
  • Use a large baking sheet to avoid overcrowding potatoes, which ensures even crisping.
  • Convection oven temperature is slightly lower due to the fan circulating hot air.

Find it online: https://slsrecipes.com/crispy-rosemary-potatoes-recipe/