Delicious crispy roasted potatoes infused with rosemary garlic oil for extra flavor. This side dish pairs well with various proteins and vegetables to complete your meal.
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Oven-roasted potatoes are one of the simplest yet satisfying sides to have on your plate. For this recipe, the flavor comes from frying the garlic in olive oil on the stovetop then tossing it with the potatoes before serving. This process reduces the chances of the delicate allium from burning and infuses the oil with its earthy flavor.
The potatoes are cooked directly on a baking sheet to yield the creamy centers and a golden crispy crust. The hot surface and occasional turning create a pleasant contrast of textures. It’s the perfect side dish to compliment a stunning rib-eye steak, pan-seared salmon, or chicken marsala.
Cook the garlic first
Minced garlic is a favorite choice to add earthy, nutty aromas to potatoes. However, they burn easily, especially if you heat small pieces for a long time. Instead, I cook the garlic gently in olive oil and rosemary on the stovetop. The fried garlic bits become crunchy and enhance the texture of the dish.
Save the oil and garlic
Within 5 minutes of cooking on the stovetop, the oil-soluble organosulfur flavor compounds from the garlic and the fat-soluble flavors in the rosemary intensify and infuse into the oil. Don’t let that go to waste! Strain it to separate the oil from the large garlic pieces and rosemary leaves, but don’t discard anything.
I use baby red potatoes to get a crisp browned crust with a creamy interior. These waxy potatoes are low in starch content and become smooth in the center when cooked. They also don’t fall apart easily like Russets, so they hold their shape well after cooking. Other types of potatoes like white, yellow, or Yukon Gold are other suitable choices.
Prepare the potatoes
Cut the red potatoes into quarters to expose more surface area so the moisture can turn to steam. Toss them with your reserved garlic-infused oil, salt, and pepper for seasoning. The salt helps to draw out more water for quicker cooking while seasoning the spud’s interior. Place the pieces directly on a rimmed baking sheet in a single layer for even cooking.
These garlic roasted potatoes receive a generous heat treatment of 400-degrees. Why so hot? It’s not until the surface temperature reaches 300°F (149°C) that the Maillard reaction occurs, which is responsible for the color change and flavor development.
It takes about an hour or so on a baking sheet to get the potatoes crispy and golden, usually enough time for you to prepare the main dish. Patience is critical. As the browned crust forms, the potatoes become easier to release from the pan and flip to finish cooking the other sides.
To maximize the flavor
Before serving, toss with the reserved fried garlic bits and rosemary, plus some fresh parsley. For a saltier taste, sprinkle parmesan cheese on top. You can even serve a dip on the side like ranch or green goddess dressing if desired.
Need a vegetable side?
No. If properly cut, seasoned, and monitored during the cooking process, you’ll have tender spuds with a crispy exterior. Par-boiling can help speed up the cooking process but makes the potatoes soggier and prevents the crust from becoming as crisp.
Add the minced garlic at the end of cooking to prevent burnt bits. Instead, fry the garlic in oil and use that fragrant fat to roast the potatoes, then toss in the crispy garlic before serving.
Use a waxy potato like red or Yukon Gold. They won’t dry out as much because they are higher in moisture and sugar. The oil coating will also create a lipid barrier to prevent it from tasting too dry on the inside.
The type of potato affects the texture
When roasting potatoes in the oven, the amount of starch directly affects the composition. There are waxy low starch potatoes like Red Bliss and Yukon Gold that have thin skins, firm texture, and a creamy interior when cooked. More starchy potatoes like Russets have flesh that doesn’t hold together well when cooked, but they have a more delicate fluffy texture, ideal for soaking up flavors.
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Crispy Garlic Roasted Potatoes
- Pre-heat the Oven – Set the oven rack to the middle position and the temperature to 400°F (204ºC).
- Fry the Garlic – In a small saucepan or frying pan, add olive oil, minced garlic, and chopped rosemary. Cook over medium heat, constantly stirring, until the garlic starts to turn a light golden color, about 2 to 3 minutes.
- Strain the Oil – Set a fine-mesh strainer over a medium bowl. Immediately strain the garlic oil mixture—Reserve the fried garlic and rosemary bits to add to the potatoes after roasting.
- Season the Potatoes – Add the quartered potatoes to the bowl with the garlic-infused oil. Add salt and pepper, tossing until evenly coated.
- Roast – Spread evenly on a large baking sheet and roast for 20 minutes. Use a spatula to turn over the potatoes and roast for another 20 minutes. Turn and roast until potatoes are crisp and tender, about 10 to 20 minutes more.
- Final Seasoning – Toss the roasted potatoes with the reserved fried garlic and rosemary. Sprinkle with chopped parsley, and serve hot.
- Make it Whole30: Use extra-virgin olive oil or ghee, and use sea salt for kosher salt.
- Storing: Cool completely and store in an airtight container for up to 5 days.
- Reheating: Reheat in the microwave on high in 30-second intervals until hot. For a crispy texture, saute in olive oil over medium-low heat until warmed through and crisp. Alternatively, reheat on a foil-lined sheet pan at 400°F (204ºC) until hot.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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