Crispy Garlic Rosemary Roast Potatoes
Unlock the flavorful potential of fresh potatoes with this crispy garlic rosemary roast potato recipe. Perfectly tender on the inside and delightfully crispy on the outside, these potatoes are not only a delicious side dish but can also star at breakfast. Infused with aromatic garlic and fragrant rosemary, each bite is a blend of savory goodness that elevates any meal. Whether served alongside eggs at breakfast or grilled veggies at dinner, these potatoes will surely become a household favorite. Simple to prepare and incredibly satisfying, this recipe is a must-try for any potato lover!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Yukon Gold, Yellow Finn, or new potatoes
1 lb (Scrubbed and halved)
Olive oil
2 tablespoons (Used for frying)
Garlic clove
1 (Minced)
Fresh rosemary or dried rosemary
1/2 teaspoon (Chopped if fresh)
Salt
1/2 teaspoon (For seasoning)
Fresh ground black pepper
To taste (For seasoning)
Instructions
1
In a large pot, bring salted water to a rolling boil.
2
While waiting for the water, scrub the potatoes thoroughly and cut them in half, leaving the skins on.
3
Carefully place the halved potatoes into the boiling water and simmer for 10-15 minutes until they are just fork-tender. Check frequently to avoid overcooking.
4
Once tender, drain the potatoes immediately and transfer them to a large bowl filled with ice water. Let them cool for at least 5 minutes to stop the cooking process.
5
After cooling, drain again and cut the potatoes into large 1/2-inch thick crosswise slices. Allow the slices to rest on a clean kitchen towel to absorb excess moisture.
6
Heat a heavy skillet over medium-high heat and add the olive oil, ensuring it's evenly coated.
7
Add the potato slices in a single layer. Generously season with salt and freshly ground black pepper to taste.
8
Cook the potatoes undisturbed for about 5 minutes until they turn a deep golden brown on the bottom side.
9
Gently flip the potatoes using a spatula or by shaking the pan to avoid breaking them. Cook for an additional 5 minutes.
10
Sprinkle minced garlic and rosemary over the potatoes, flipping them again to distribute the flavors evenly.
11
Continue cooking for another 2 minutes or until the potatoes are crispy and aromatic.
12
Serve immediately while hot, garnished with additional rosemary if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What types of potatoes are best for this recipe?
You should use Yukon Gold, Yellow Finn, or new potatoes for the best results.
Do I need to peel the potatoes?
No, you should leave the skins on; just ensure they are scrubbed thoroughly before cooking.
Why do the potatoes need to be boiled first?
Boiling the potatoes ensures the inside is tender and soft while allowing the outside to become crispy in the skillet.
How long should I boil the potatoes?
Simmer the potatoes for 10-15 minutes until they are just fork-tender.
How do I prevent the potatoes from overcooking during the boil?
Check them frequently with a fork and immediately move them to an ice bath once they are tender.
What is the purpose of the ice bath?
The ice bath stops the cooking process immediately, which prevents the potatoes from becoming too mushy to slice.
How long should the potatoes stay in the ice bath?
Let them cool in the ice water for at least 5 minutes.
How thick should I slice the potatoes?
Cut the potatoes into large 1/2-inch thick crosswise slices.
Why should I let the potatoes rest on a kitchen towel?
The towel absorbs excess moisture, which is essential for achieving a crispy exterior when frying.
What kind of skillet should I use?
A heavy skillet is recommended for even heat distribution and better browning.
How much olive oil is required?
You will need 2 tablespoons of olive oil to coat the skillet.
How long do I cook the first side of the potatoes?
Cook the slices undisturbed for about 5 minutes until they are deep golden brown.
Why shouldn't I move the potatoes while they fry?
Leaving them undisturbed allows a solid crust to form for maximum crispiness.
How long do I cook the second side?
After flipping, cook for an additional 5 minutes.
Can I use dried rosemary instead of fresh?
Yes, you can use 1/2 teaspoon of either fresh chopped rosemary or dried rosemary.
When should I add the garlic and rosemary?
Add the minced garlic and rosemary during the last 2 minutes of cooking.
Why is the garlic added at the very end?
Garlic burns quickly; adding it at the end ensures it becomes aromatic without becoming bitter.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian and vegan-friendly.
Can these potatoes be served for breakfast?
Absolutely, they pair perfectly with eggs and are a great breakfast side dish.
How do I season the potatoes?
Use salt and freshly ground black pepper to taste while they are in the skillet.
Can I use other types of oil?
Yes, other high-smoke point oils like avocado oil or vegetable oil can be used.
How many potatoes do I need for this recipe?
The recipe calls for 1 lb of potatoes.
What if I don't have a heavy skillet?
You can use a regular non-stick pan, but you may need to monitor the heat more closely to prevent sticking or uneven browning.
Can I add other spices to this recipe?
Yes, you can add paprika, onion powder, or red pepper flakes for extra flavor.
How do I serve these roast potatoes?
Serve them immediately while hot, garnished with extra rosemary if you like.
How many garlic cloves are needed?
This recipe uses 1 minced garlic clove.
What is the best way to flip the potatoes?
Use a spatula to gently flip them or shake the pan carefully to avoid breaking the slices.
Are these potatoes gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free.
Can I make a larger batch?
Yes, but avoid crowding the pan; cook in batches if necessary to maintain crispiness.
How do I know the potatoes are done?
They are finished when they are deep golden brown, crispy on the outside, and aromatic from the herbs.