ROSEMARY AND GARLIC ROASTED POTATOES
Rosemary and Garlic Roasted Potatoes is a quintessential side dish that comes with strong, comforting flavours. Fresh rosemary and softened garlic really play off of the earthy sweetness that awaits in roasted potatoes. This recipe is speedy and easy; it’s great for a hectic weeknight dinner, but the presentation will be far from what one might envision when using frozen dinner rolls or jarred sauce. It’s actually a very simple recipe-potatoes, fresh herbs, and olive oil-so it is in itself naturally vegan, gluten-free, and healthy. Roasting the potatoes yields a beautiful crispiness on the outside with a soft, tender inside for a really pleasing contrast in texture.
RECIPE CATEGORY
Side, Dinner, Lunch
SERVING SIZE
1
CUISINE
Mediterranean, European
PREPARATION / TECHNIQUES
Roast, One-Pot Wonders
OCCASION / HOLIDAY
Thanksgiving, Christmas, Family Dinner, Fall, Potluck, Picnic, New Year’s Eve, Summer BBQ, Super Bowl
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Gluten-Free, Low Fat, Low Sodium, Kosher, Kid Friendly, Healthy, Organic, Quick & Easy
DISH TYPE
Side
INGREDIENTS FOR ROSEMARY AND GARLIC ROASTED POTATOES
- 1 medium potato, diced
- 1 sprig fresh rosemary
- 1 clove garlic, minced
- 1 tsp olive oil
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 120
- Carbohydrates: 21g
- Protein: 3g
- Fat: 4g
- Fibre: 3g
- Sodium: 20mg
PREPARATION OF ROSEMARY AND GARLIC ROASTED POTATOES
- Preheat the oven: Preheat the oven by setting it to a temperature of 200°C (400°F).
- Prepare the potatoes: Wash and chop the potatoes into portions of similar size so that they can be cooked uniformly.
- Season the potatoes: Marinate the potatoes by mixing chopped potatoes, olive oil, minced garlic, fresh rosemary leaves torn off from the sprig, salt and pepper in a bowl. Spread potatoes in one layer over a baking sheet.
- Roast: Roast them in a preheated oven, and turn them at halftime over about 25-30 minutes so that the potatoes turn golden outside and soft inside.
- Serve: Take it out of the oven once cooked and serve it straight as a hot, tasty accompaniment.
PREP TIME
5 minutes
COOKING TIME
25-30 minutes
TIPS
- Do not overcrowd the baking sheet for crispy potatoes; spread them on a single layer.
- First, let’s parboil them for 5 minutes to make them extra crispy before roasting.
- Use a combination of smaller, waxy potatoes, such as Yukon Golds, for the best flavour with butter.
- Alternatively, you could use fresh rosemary by substituting the same amount of dried herb with 1/4 teaspoon of the fresh one.
VARIATIONS
- Replace thyme and oregano with rosemary to give a strong herbal flavour.
- Drizzle lemon juice over the roasted potatoes for that strong citrus flavour.
- You can also add baby carrots or parsnips to make a vibrant combination of root vegetables.
- Add red pepper flakes for a spicy kick.
PREPPING AND STORAGE
- Fridge: Leftovers can be put in a container and refrigerated for 3 days or up to that period. Then, they could be reheated again in the oven for 10 minutes to crisp them back again.
- Freezing: Freezing will not help preserve the flavour, but potatoes will get soggy when reheated.
