Roasted Rosemary Potatoes
Roasted Rosemary Potatoes are the perfect crispy side dish or salad topping that will leave you craving for more.
With just a few ingredients, you can make these delicious roasted rosemary potatoes. This is a simple recipe that is a great pairing for your next meal idea.
These roasted rosemary potatoes are naturally gluten-free and vegan. This recipe calls for fresh rosemary, but dried rosemary could work as well.
Rosemary has such a wonderful fragrance and taste that really sets this recipe apart from other roasted potatoes.
What type of potatoes should you use for this recipe?
Baby red-skin potatoes are always my go-to potato, but you can also use yellow potatoes. Both work great for this recipe!
What makes these roasted rosemary potatoes crispy?
Boiling the potatoes first before baking helps add a crispiness to the potatoes that is crave worthy. Additionally, I used a crisper tray to make this batch and it really made a difference. However, if you only having a baking sheet or casserole dish, that would work fine as well.
What ingredients do you need
- Potatoes (red skin or yellow potatoes)
- Minced garlic
- Fresh rosemary
- Sea salt to taste
- Pepper to taste
- Olive oil
What else can you add to the roasted rosemary potatoes?
My first two suggestions are leeks and nutritional yeast. Leeks are in the onion and garlic family. Leeks have a long white cylindrical stalk of layers that goes into green, tightly wrapped leaves. While leeks have a fragrant flavor like onions, they are sweeter and more subtle.
Nutritional yeast is a plant-based protein that can come in the form of yellow flakes, powder, or granules. It is packed with B vitamins protein, and fiber. It has a nutty and cheesy flavor and as a result is commonly used in vegan recipes to make a cheese substitute.
How to make the roasted rosemary potatoes
- Clean and cut potatoes in half.
- In a large pot , add the potatoes, salt, and enough water to cover. Boil the potatoes for 5-7 minutes, just until the potatoes are tender.
- Strain the potatoes and put them back in the pot or in a large bowl.
- Toss the potatoes in olive oil, fresh rosemary, minced garlic, and sea salt.
- Spread potatoes on a foil-lined baking tray or on a crisper tray.
- Bake on 400F for 20 minutes or until the potatoes are crispy.
Serve immediately and enjoy!
Roasted Rosemary Potatoes
Ingredients
- Potatoes (baby red or yellow)
- Minced garlic
- Fresh rosemary
- Sea salt to taste
- Pepper to taste
- Olive oil
Instructions
- Clean and cut potatoes in half.
- In a large pot, add the potatoes, salt, and enough water to cover the potatoes. Boil the potatoes for 5-7 minutes, just until the potatoes are tender.
- Strain the potatoes and put them back in the pot or in a large bowl.
- Toss the potatoes in olive oil, fresh rosemary, minced garlic, and sea salt.
- Spread potatoes on a foil-lined baking tray or on a crisper tray.
- Bake on 400F for 20-25 minutes or until the potatoes are crispy.
- Serve immediately and enjoy!
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