How to make garlic and rosemary potatoes

how to make garlic and rosemary potatoes

Easy Garlic And Rosemary Roasted Potatoes

Place the potatoes, garlic and 1 teaspoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for minutes or until potatoes are tender. Meanwhile, in a small Servings: Sep 18,  · Preheat the oven to degrees F. Line a half-sheet pan with parchment paper and set aside. In a large bowl, combine the potatoes, garlic, rosemary, salt, pepper, and olive oil. Toss 5/5.

These potatoes are one of my classic side dishes to make for our family! The recipe came out of necessity, to make delicious potatoes to go with many different main dishes. We make them ALL the time! The potatoes are fresh tasting, with garlic and rosemary flavors. They also turn out really crispy on one side and soft and creamy in the middle!

They are perfect dipped in ketchup or alone. Just as easy side to through together no matter the main course. This recipe works for any large potato, red, yukon gold or russet. Then chop into a medium sized dice.

Toss with olive oil. Then sprinkle on salt, pepper, garlic powder, season salt, and rosemary. Toss again to full combine. Then spread the potatoes out in an even layer. Make sure they are mostly not touching so that they can get crispy! Tip: You can make a large batch and eat it over a few days! Your email address will not be published. April 23, A perfectly versatile side dish, for the every day meal or special occasions! Course Breakfast, Brunch, dinner, lunch, Side Dish. Prep Time 8 minutes.

Cook Time 32 minutes. Total Time 40 minutes. Servings 4 people. Equipment What channels are available on freesat from sky board.

Instructions Wash and dry the potatoes. Chop into medium sized dice. Place potatoes on a sheet pan, toss with olive oil. Season with salt, pepper, garlic powder, season salt and rosemary. Toss again. Author: tthomas3. Filed Under: Recipes. Tags: bakeddicedeasyextra crispygarlicgarlic roasted potatoesherbherb and garlicHow long to roast potatoes?

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Sep 29,  · Cut potatoes into wedges and place in a large bowl. In a small saucepan melt butter with olive oil and minced garlic. Cook over low heat for about 2- 3 minutes until garlic becomes fragrant. Remove from heat and mix in rosemary, Servings: 6. These potatoes are one of my classic side dishes to make for our family! The recipe came out of necessity, to make delicious potatoes to go with many different main dishes. We make them ALL the time! The potatoes are fresh tasting, with garlic and rosemary flavors. They also turn out really crispy on one side and soft and creamy in the middle! Oct 16,  · Save this recipe for Rosemary Garlic Roasted Potatoes to Pinterest! If you do use dried herbs, you’ll need to use a lot less than you would fresh herbs, so keep that in mind. Tips for Making The Best Roasted Potatoes. Make sure the potatoes Cuisine: American.

By: Author Erin D. These Rosemary and Garlic Roasted Potatoes are the perfect potato side dish for any fall or winter meal! Come learn how to make the perfect crispy roasted potatoes with lots of flavor and how to reheat leftover roasted potatoes. As another plus, these roasted potatoes are so much healthier than French fries.

The one downfall of roasted potatoes, and in my opinion of potatoes in general, is that roasted potatoes can be tricky to reheat. Be sure to check out all of my tips for the best way to reheat roasted potatoes if you want to maintain their crispiness. These are also a great party dish!

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card. You can roast any potato variety, but our favorites for the perfect roasted potatoes are Russet, Red Potatoes, and Yukon Gold Potatoes.

This recipe for rosemary and garlic roasted potatoes uses russet potatoes because they are the perfect size for cutting into wedges for roasting. Ideally, look for potatoes that have thinner skins. The heat can get inside potatoes with thinner skins quicker than potatoes with thick skins, leaving you with a shorter cooking time.

For roasted potatoes, fall and winter herbs like rosemary, thyme, and sage pair best. You can use fresh or dried herbs for roasted potatoes, but I really prefer fresh potatoes in this recipe. Make sure the potatoes have been fully dried after washing and scrubbing. Any residual water on the potatoes will result in less crispy potatoes. This will help the potatoes crisp up faster and shorten the cooking time. The baking time for these rosemary and garlic roasted potatoes will vary depending on how big your wedges are.

I usually bake mine for 20 minutes, take them out of the oven to flip them, and bake for another 10 — 15 minutes. If you want them crispier, just bake them for a few minutes longer. Boiling potatoes in salted water for about 5 minutes prior to roasting them helps achieve super creamy interiors and extra crispy exteriors, and it also cuts down on the roasting time. Just make sure you dry the potatoes before roasting. I only ever boil potatoes before roasting in this recipe for Smashed Potatoes with Parmesan Gremolata , but some people do like to boil potatoes first before making roasted potatoes.

Roasted Potatoes will brown and crisp better in a pan that holds and distributes heat well. I often take my cast iron skillets from stove to oven and directly to table with a hot pad under it. Cast iron skillets also maintain temperatures well, which helps keep your food warm if you serve it in the skillet. Make sure your cast iron is properly seasoned by reading all about Caring for Cast Iron. Store leftover rosemary and garlic roasted potatoes in a lidded plastic storage food container or a zip top plastic bag.

First, cool them completely before packaging up the leftovers to minimize condensation. Yes, you can freeze roasted potatoes. Cool them completely, then place them on a parchment paper lined baking sheet. Freeze until firm, then transfer to a freezer safe storage container or a freezer zip top storage bag. Squeeze out as much air as possible to prevent freezer burn.

Label with contents and date, and store in the freezer for up to 6 months. There are a few different ways to reheat leftover roasted potatoes, and some work better than others.

Check out the pros and cons of these methods:. Microwaved roasted potatoes will lose their crispiness and will end up soggy. Instead, try the oven, toaster over, or air fryer for a better reheating options. Preheat the oven to degrees F. Transfer the leftover roasted potatoes to a baking sheet.

Reheat them by roasting again for minutes, checking every 5 minutes and tenting loosely with foil if they begin to brown too much. Use a small tray that will fit inside, or make a tray out of heavy duty foil. We usually set it for about 10 minutes and check every minutes. Looking for some more roasted potato recipes to try?

Here are a few favorite. You can also browse the recipe index for even more ideas! Roasted Sweet Potatoes with Garlic and Sage make a great side for your evening meal. Cubed sweet potatoes tossed in olive oil, salt, and pepper are roasted and then tossed generously with fresh garlic and sage. Check out this recipe for Oven Baked Seasoned Fries. Flavored with garlic and onion powder, paprika, and Italian seasoning, these oven fries are impossible to resist!

In this recipe for Roasted Smashed Potatoes with Parmesan Gremolata , boiled potatoes transformed into something extremely flavorful with roasting and a parmesan-parsley gremolata. These Maple Chipotle Roasted Sweet Potatoes and Brussels Sprouts are the kind of vegetable side dish that has everyone asking for seconds! To make these roasted veggies stand out, I coated them in a blend of butter, maple syrup and ground chipotle pepper.

Did you love this post? Sign up for Good Life Eats email updates and never miss another update! This recipe uses russet potatoes because they are the perfect size for cutting into wedges for roasting.

The baking time will vary depending on how big your wedges are. Store leftover roasted potatoes in a lidded plastic storage food container or a zip top plastic bag. Recipe by: Erin of Texanerin Baking. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This information comes from online calculators. Although GoodLifeEats. Original post was published on October 9, by former contributor Erin of Texanerin Baking.

This post has been updated by Good Life Eats to include new photos and tons of new information for the very best Rosemary and Garlic Roasted Potatoes.

Just found your blog, and I'm loving it! Keep up the great work I found it through pinterest, I'll be making your popcorn trailmix for the holidays, sounds nice and light! My mom used to roast potatoes this way. They always smelled so good fresh out of the oven. Now I've got to make a batch. Thanks for this. These do look scrumptious. These look fantastic Erin!

I'm always looking for different ways to use up my rosemary. I'm Katie, author of GoodLife Eats. Great recipes, family memories, adventures, good reads, and anything else I love is what you will discover here. More About Me ». Pour the olive oil onto a rimmed baking sheet. Add the remaining ingredients, except for the potatoes, and mix well with the olive oil. Scrub the potatoes and slice the potatoes into wedges. Place the potatoes on the baking sheet and use your hands to coat the potatoes in the olive oil mixture.

Baking times varies depending on the size of the wedges. I bake mine for 20 minutes and then flip the potatoes over, and then bake for another 10 - 15 minutes. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Did you make this recipe? Pumpkin Seed Brittle. Click here to cancel reply. Sandy Coughlin Friday 11th of October Love adding rosemary for extra flavor!

These look delicious. The Ninja Baker Thursday 10th of October Looking for Something? Search for:. As Seen On.

How to make garlic and rosemary potatoes: 5 comments

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