Classic Rosemary Roasted Potatoes

These Mediterranean-style roasted potatoes are perfectly golden and crispy on the outside, tender on the inside, and fragrant with fresh rosemary and garlic.

Ingredients

• 600 g potatoes
• 5 sprigs fresh rosemary
• 4 cloves garlic
• 4 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp Parmesan cheese

Instructions

1. 1Prepare the rosemary

   

   Take 5 sprigs of fresh rosemary and carefully pick the leaves off the stems. Set the leaves aside to use later for seasoning the potatoes.

   Tip: Run your fingers down the stem in the opposite direction of the leaf growth to strip them off quickly.
2. 2Crush the garlic

   

   Take 4 cloves of garlic and place them on your cutting board. Using the flat side of a large heavy knife, press down firmly on each clove to crush them, which helps release their aromatic oils.

   Tip: Crushing the garlic instead of mincing it keeps it from burning during the long roasting process.
3. 3Cut the potatoes

   

   Peel 600g of potatoes and cut them into even, rolling chunks. These irregular shapes provide more surface area to become crispy while roasting.

   Tip: Try to keep the chunks a similar size so they roast evenly in the oven.
4. 4Soak the potatoes

   

   Place the cut potato chunks into a large bowl filled with cold water. Allow them to soak to remove excess surface starch, which ensures the potatoes will turn out crispy rather than gummy when baked.

   Tip: Soaking for at least 15-20 minutes is ideal for the best texture.
5. 5Drain the potatoes

   

   Once the potatoes have finished soaking, transfer them to a metal colander to drain thoroughly. Pat them dry with a clean kitchen towel to ensure they crisp up well in the oven.

   Tip: Moisture is the enemy of crispiness; make sure they are well-drained and dry before adding oil.
6. 6Prepare the baking tray

   

   Pour a generous amount of olive oil onto a baking tray. Place the tray in an oven preheated to 220 degrees Celsius to heat the oil before adding the potatoes.

   Tip: Heating the oil on the tray beforehand gives the potatoes a head start on crisping the moment they touch the pan.
7. 7Add potatoes to the hot tray

   

   Carefully place the prepared potato chunks onto the preheated baking tray containing the hot olive oil. The heat from the oil helps initiate the crisping process immediately upon contact.

   Tip: Be careful when adding potatoes to the hot oil to avoid any splattering.
8. 8Season the potatoes

   

   Evenly sprinkle salt and freshly ground black pepper over the potatoes in the baking tray. Proper seasoning at this stage ensures the flavors penetrate the potatoes while they roast.

   Tip: Adjust the amount of salt and pepper according to your personal taste preference.
9. 9Add aromatics

   

   Scatter the crushed garlic cloves and fresh rosemary leaves over the potatoes. These aromatics will infuse the potatoes with a deep, savory fragrance during the roasting process.

   Tip: Crushing the garlic cloves helps release more of their natural oils and flavor.
10. 10Coat with oil and aromatics

    

    Use a wooden spoon to gently stir the potatoes, garlic, and rosemary, ensuring every piece is well-coated in the olive oil and evenly mixed with the seasoning.

    Tip: Gently tossing the mixture prevents the potato chunks from breaking while ensuring uniform coating.
11. 11Turn the potatoes

    

    After 25 minutes of roasting, remove the tray and use a wooden spoon to carefully turn the potatoes over. This ensures even browning and crispiness on all sides.

    Tip: Be gentle when turning to keep the potato chunks intact and well-shaped.
12. 12Loosen the potatoes

    

    Use a scraper or spatula to gently loosen any potatoes that may have stuck to the baking tray after the final roasting period. Take care to keep the crispy exterior intact.

    Tip: A metal or sturdy plastic scraper works best to lift the potatoes without damaging the crispy skin.

Storage & Reheating

Burn It Off

Frequently Asked Questions