Dot the garlic amongst the potatoes on the tray. I use extra virgin olive oil, and roast them at 425 degrees F for 40-45 minutes, and this gives them nice crispy skins. If you love potatoes, you will definitely love these Annie! Fresh herbs are definitely more suited for this recipe than dried herbs. I make roasted potatoes nearly once a week and these rosemary ones might just be my new favorites. . I am going to have to try them to see if they taste the same. These look amazing – love the rosemary. I definitely eat too many of these potatoes when I make them. Bake on center rack for 20 minutes. Yummm, and the rosemary … So…yes…I am one of those potato people…which means I am loving this recipe! And the crispy skins – yes, please!! Transfer to a colander and drain for 5 minutes, until slightly drier. Rosemary takes a tray of perfectly crispy roasted potatoes to the next level. Step 3. I love the crispy edges you get that way! Just “make this, it’s good” and leave it at that. Here’s all you’ll need to make this potato recipe: Like with all the best crispy potato recipes, these rosemary potatoes will get cooked twice. And crispy potato skins definitely increase the yum factor! Hasselback Potatoes with Garlic and Herb Butter, Olive oil (or bacon fat, if you’re feeling indulgent!). What a great side dish, Stacey! To cook baby potatoes in the oven, I like to toss them with olive oil, kosher salt, rosemary, and garlic, and roast them. I love potatoes, but I think I like bread just a little more! Thanks Gayle! I sometimes make them this way and they’re delicious like this too. I usually use dried just because I always have it on hand. Rosemary roasted potatoes are a terrific go-with-everything potato recipe. Begin typing your search above and press return to search. This post contains affiliate links. 1/4 cup fresh rosemary leaves. Simple as it is special, this easy recipe for rosemary potatoes is a trusty side dish that works as well on a busy weeknight as on Christmas Day. And roasting them seems to make them into bite-sized balls of perfection! Coarse sea salt and freshly ground black pepper. Usually a good rule for baby potatoes is about 1/2 pound per person, but it obviously depends on the people eating! I love rosemary too, definitely my favourite herb! That’s insanity! This recipe makes 2 1/2 pounds of roasted baby potatoes. But these potatoes look amazing! Toss the potatoes until they are evenly coated in oil and spices. 2 pounds baby Yukon gold potatoes, scrubbed well. Return the tin to the oven and roast for 30-40 minutes or until the potatoes … Except that I have been making these roasted baby potatoes for years and years and years, and they’re still my first thought when I want to make potatoes. 400 degrees F is ideal for almost any roasted … Combine salt, pepper, thyme and rosemary in a small bowl. No muffins, pancakes, croissants.- you name it for her! I can’t even imagine not liking bread of any kind though! These look amazing Stacey! But I have forgotten about them and skipped that step and they still turn out great. But sometimes that’s all I really want to say. coarse-grain or Dijon mustard 2 1/2 Tbsp. For this recipe, I opted to make the Roasted Potatoes and Carrots with rosemary. Get Roasted Baby Potatoes with Rosemary Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Add a sprinkle of garlic powder—because garlic is always a good idea—and you’ve got potatoes that are more than the sum of their five humble ingredients. Crispy, garlicky, salt crusted roasted baby potatoes with rosemary. Probably good for the diet, but man, missing so many good things! https://www.jamieoliver.com/.../baked-new-potatoes-with-sea-salt-and-rosemary As … Flip or toss the potatoes and sear for another minute. 1 1/2 lb. I am kind of obsessed with potatoes. And he loves them. Love the crispy, garlicky, salty flavour a little TOO much!!! But my carb vice is the sweets! Source: Slightly adapted from Mel’s Kitchen Cafe. Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go. Rosemary is strong enough to stand up to the bold flavors from the spices, but not so strong it overpowers. In a large bowl, toss the potatoes with the salt, olive oil, rosemary and garlic until the potatoes are evenly coated. And if you don’t, well, this recipe can be your excuse to plant our favorite fragrant evergreen. Thanks Rachel! Baby potatoes will have crispy skins if you roast them at a high temperature with the skins coated in olive oil. Roasted Baby Potatoes with Rosemary and Garlic, Twice Baked Potatoes with Cheddar and Broccoli, The Ultimate Potato Recipe Collection – 50+ Recipes | Food Bloggers of Canada, You can skip the garlic if you like, and just toss the baby potatoes with rosemary and coarse salt. Pingback:The Ultimate Potato Recipe Collection – 50+ Recipes | Food Bloggers of Canada. 1 tablespoon dried oregano. Arrange rack in the center of the oven. I am TOTALLY a potato person. Add the potatoes to a large bowl along with 1 Tbsp olive oil, 2 cloves minced garlic, 1 tsp dried rosemary, 1/2 tsp salt, and some freshly cracked pepper (about 15 cranks of a pepper mill). Here’s how easy it is to make rosemary roasted potatoes: Try this easy rosemary potato recipe, and let us know how you like it, OK? Same w/ bread even. They’re also the only way my older son will eat potatoes. Thanks Michele! Perfect as an easy weeknight dinner or a Sunday roast . Here’s how easy it is to make rosemary roasted potatoes: Boil the baby potatoes! Toss the tray to evenly coat the potatoes in the olive oil, then season generously with salt and pepper. I can imagine how delicious these must have tasted and how good your kitchen would have smelt when these were in the oven. They’re incredibly easy, but also delightfully not-boring. Toss the baby potatoes with oil (or bacon fat) and the rest of the seasonings. It’s all about rosemary and its powerful, unique fragrance. Rosemary: Fresh rosemary is best, but if you don't have it, dried rosemary … These crispy roasted potatoes with rosemary are the perfect side dish. I AM a potato person and this looks like a great side dish for sure!! chopped fresh Rosemary (be sure and strip the needles from the stem before chopping them) About 5 cloves of garlic, minced or pressed And you might even have most of them in the pantry already. I love roasting potatoes with rosemary! Transfer to the prepared baking sheet and bake for 45 minutes, flipping them halfway, until they are fork tender. These look so delicious!! Love the rosemary in here – this is such a great side dish! It’s super easy to cook them in the oven, just spread them on a rimmed baking sheet and throw them in the preheated oven. These roasted baby potatoes. That is all. Your email address will not be published. these look great Stacey! Add potatoes and olive oil and toss to … Using the end of a rolling pin, bash the garlic (still in its skin) until crushed. Toss potatoes and rosemary into a large roasting pan with olive oil. No flipping, only 4 ingredients, & oh-so-crispy when baked in a skillet in the oven! This adorable dish would be the perfect side to a Roast Turkey or Stuffed Turkey Breasts with Butternut Squash and Figs main dish and paired with some greens like Roasted Parmesan String Beans or Roasted Broccoli with Smashed Garlic. Add the potatoes and sear for about a minute, until lightly golden brown. I usually flip them halfway through the baking time so they crisp up evenly. Spread the seasoned potatoes … You can replace the dried rosemary with a tablespoon of chopped fresh rosemary if you like. https://salu-salo.com/rosemary-roasted-baby-potatoes-and-asparagus extra-virgin olive oil 2 1/2 Tbsp. Definitely the best potatoes of all time!!! Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Roasted baby potatoes with crispy exterior, soft and fluffy inside is a great side dish that goes well with pretty much any meal. First boiled, to get nice and creamy, and then roasted to get that perfect crunchy, brown outer crust. Sprinkle the salt, pepper, minced garlic and rosemary and stir well to ensure that the potatoes are properly coated. Have a great weekend x, Haha, that’s hilarious, polar opposite of both of us! Bake at a High Temperature. Notify me of follow-up comments by email. There’s something about rosemary and potatoes that is just so perfect. These potatoes look fantastic, Stacey! Spread potatoes out on a rimmed baking sheet in a single layer. For this recipe the baby potatoes are roasted in fresh rosemary and thyme, then garnished with parsley. They may be soft on the inside a little earlier then that, depending on how small they are, but the crispy skins take that long. If it seems not fully done, put them in for another 5 minutes and check again. The solution to these very privileged problems is oven roasted rosemary potatoes. Using a thin metal spatula flip potatoes over and cook for another 15-20 minutes until crispy. Although I must say I am quite shocked about your potato confession…I am definitely one of the *can’t stop eating them* type of people!! They’re easy to make – you can cut them as large or as small as you’d like, but just keep in mind that the size of the potato will affect the roasting time. I think the rosemary is my favourite part! We coat baby potatoes with oil, salt and rosemary and roast them in the oven until the outside is nice and crispy, and the inside is soft and creamy. These Rosemary Oven-Roasted Baby Potatoes are perfectly hassle-free. Add in potatoes and cook for 15 minutes, until just tender. Plump baby potatoes roasted with aromatic rosemary and garlic, taste so amazing, they are crisp on the outside and melt in your mouth soft on the inside. I love these potatoes though… rosemary is one of my favorite herbs. The high heat (475°F) will make the roast up to a beautiful golden crispness. Vegan and gluten free, no peeling, no dicing, no smashing the potatoes required. And if you have rosemary growing in your garden, even that ingredient is easy to track down. . My best friend on the other hand is the polar opposite of both you and I…she LOVES carbs, but detests bread…literally…bread in all forms. Obviously! Happy eating! Make them. Required fields are marked *. You can use white skin potatoes, any kind of baby potatoes, even Russet or baking potatoes--as long as they're cut up into bite-sized pieces. You aren’t a potato person?? Scrub the potatoes and scatter across a baking tray. Roasted rosemary potatoes are definitely my favourite comfort food! I’m not even kidding haha! Sprinkle with salt and roast for 50 minutes, tossing every 15 minutes until golden-crisp and tender. You can easily double it or half it if you need a different amount. Flip twice with a spatula during cooking to ensure even browning. Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes. Roasted Baby Potatoes Ingredients: These garlicky and herb-roasted baby potatoes are made with a combination of mixed baby potatoes, simple herbs, and spices. 1 bulb garlic, peeled (but not chopped; leave cloves whole) 2 tablespoon good-quality extra-virgin olive oil. Transfer to a rimmed baking sheet. How to Make Rosemary Roasted Potatoes. The crispy, salty skins get me every time! Your email address will not be published. Roasted potatoes tossed with rosemary is a classic combination that I will never, ever get tired of eating. Before you know it, you might even know this rosemary potatoes recipe by heart! Love the flavours, classic and so delicious. Preheat oven to 475°F. Well….not really. In a large bowl add potatoes, remaining salt, olive oil, garlic powder and rosemary. Of Canada way my older son will eat potatoes problems is oven roasted rosemary!! Little more turn them around to get nice and creamy, and then roasted to get that crunchy... 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