If you have been searching for the perfect side dish to elevate your meals, look no further than this Homemade Roast Potatoes with Garlic and Rosemary Recipe. These roast potatoes come out irresistibly crispy on the outside, fluffy and tender on the inside, and bursting with savory notes of garlic and the unmistakable fragrance of fresh rosemary. Every bite offers a harmonious balance of textures and flavors that will have you reaching for seconds, whether it’s a comforting family dinner or a festive gathering. Trust me, once you try this recipe, these roast potatoes will become your go-to every time you want something warm, satisfying, and utterly delicious.
Ingredients You’ll Need
Gathering the right ingredients is half the magic behind unforgettable roast potatoes. Fortunately, this recipe calls for simple essentials that work together beautifully to create that perfect golden crust, depth of flavor, and vibrant aroma.
- Russet or Yukon Gold potatoes (4 lb): These varieties provide the ideal starchiness and creaminess for balancing crispiness and fluffiness.
- Kosher salt (2 tbsp, plus more): Essential for seasoning and enhancing the natural potato flavor during boiling and roasting.
- Baking soda (1/2 tsp): Adds a little alkaline boost to help break down the potato surfaces, making them irresistibly crisp.
- Extra-virgin olive oil or animal fat (5 tbsp): The fat you use adds richness and helps achieve that golden crust; each type imparts its own subtle flavor twist.
- Fresh rosemary leaves (small bunch, finely chopped): The aromatic herb infuses the potatoes with its piney, savory notes that brighten the whole dish.
- Garlic cloves (3 medium, minced): Provides that fragrant, slightly sweet pungency that complements rosemary perfectly.
- Fresh parsley leaves (small handful, chopped): Adds a fresh, vibrant finish and a pop of color to the final dish.
- Freshly ground black pepper: To taste, for that final peppery kick boosting the overall seasoning.
How to Make Homemade Roast Potatoes with Garlic and Rosemary Recipe
Step 1: Preheat Your Oven and Parboil the Potatoes
Begin by positioning your oven rack in the center and preheating your oven to 450°F (or 400°F if you have convection settings). Next, bring a large pot of salted water to a boil, adding kosher salt and baking soda. The baking soda is a clever ingredient that helps create a delightfully textured crust once roasted. Toss in your peeled and chunked potatoes, allowing them to parboil—a light simmer that softens the interiors just enough while keeping them firm for roasting. This stage takes about 10 minutes after the water returns to a boil. The parboiling is key to having those fluffy insides and crunchy exteriors.
Step 2: Infuse the Oil with Garlic and Rosemary
While the potatoes cook, you’ll create a flavorful infused oil that complements the brand-new texture of your spuds. Warm your chosen oil or animal fat gently in a small saucepan over medium heat. Then add minced garlic and finely chopped rosemary along with some freshly ground pepper. Allow the garlic to golden just slightly for about three minutes—this step pulls out a sweet, aromatic essence without burning the garlic. For the smoothest taste, strain the oil through a fine sieve to remove solids and avoid bitterness, reserving them to add back later for a punch of herbaceous garlicky flavor.
Step 3: Drain and Rough Up the Potatoes
Once tender, carefully drain your potatoes and return them to the dry pot to evaporate any lingering moisture for about 30 seconds. This drying process helps the outer layer crisp up perfectly. Transfer the potatoes to your bowl with the infused oil, then season generously with salt and pepper. Now, here’s the fun part—you don’t just toss gently, you shake and roughen up the potatoes so their surfaces become beautifully disrupted and sticky. This roughing-up motion creates the secret to the unbeatable crunchy crust that everyone will be raving about.
Step 4: Roast Until Crispy and Golden
Spread the potatoes out in a single layer on a large, rimmed baking sheet to avoid crowding them. This ensures they roast evenly and get that sought-after golden crust. Pop them in your preheated oven and roast undisturbed for 20 minutes, letting them form an initial crust. Then, with care, loosen any potatoes stuck to the pan and give the tray a good shake to turn them. Continue roasting for an additional 30 to 40 minutes, turning and shaking a few times throughout to achieve an all-around crispiness. If you have a convection oven, use it to take the crunch to the next level!
Step 5: Finish and Serve
Transfer your shining golden roast potatoes into a large bowl. Now, add back the reserved garlic and rosemary solids you strained earlier—this step infuses the potatoes with extra bursts of herbal and garlicky flavor. Top them with freshly chopped parsley for a vibrant color contrast and a hint of fresh brightness. Give everything one last gentle toss, then season to taste with more salt and pepper if needed. Serve immediately while these beauties are still gloriously hot and crisp, ready to steal the show on your dinner table.
How to Serve Homemade Roast Potatoes with Garlic and Rosemary Recipe
Garnishes
To make your roast potatoes both beautiful and even more flavorful, garnish them with a sprinkle of freshly chopped parsley or thyme for a pop of color and freshness. A light drizzle of good-quality extra virgin olive oil right before serving can add a nice sheen and subtle richness. For a little zing, you might even scatter some flaky sea salt or a few thin lemon zest strips, which make the flavors really dance.
Side Dishes
These roast potatoes are the perfect partner for a wide range of dishes. Try them alongside a roast chicken or beef for a classic Sunday dinner. They also make a fantastic foil for vegetarian mains like mushroom wellington or roasted vegetable gratin. Pair them with a crisp green salad and some tangy homemade chutney to create balance and layers of texture. Their versatility makes them a winner no matter what main course you’re serving.
Creative Ways to Present
Want to jazz up your presentation? Serve your Homemade Roast Potatoes with Garlic and Rosemary Recipe in rustic bowls lined with parchment paper for a casual vibe, or on elegant platters garnished with extra rosemary sprigs and whole roasted garlic cloves. You can even skewer them with rosemary stems for fun handheld bites at a party. The crispy, golden exterior and simple fresh herbs always make these potatoes crowd-pleasers, no matter how you present them.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container once cooled completely. Keep them in the refrigerator where they’ll stay good for up to 3 days. The key is to keep them dry to maintain as much crispness as possible.
Freezing
While roast potatoes are best enjoyed fresh, you can freeze them if needed. Flash freeze the roasted potatoes on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw in the refrigerator before reheating for best texture.
Reheating
To restore the crispiness, reheat your Homemade Roast Potatoes with Garlic and Rosemary Recipe in a hot oven at 400°F until heated through and crispy again, usually about 10-15 minutes. Avoid microwaving as that tends to make them soggy.
FAQs
Can I use different types of potatoes?
Absolutely! Russet potatoes are classic for their starchy interiors, but Yukon Gold potatoes also work beautifully for a creamier texture and slightly buttery flavor. Avoid waxy potatoes as they don’t crisp as well.
What is the purpose of baking soda in this recipe?
Baking soda raises the pH of the boiling water, which weakens the potato surface and helps create those crispy, rough edges when roasted. It’s a little trick used by chefs to achieve perfect roast potatoes every time.
Can I prepare this recipe without animal fats?
Yes! Using extra virgin olive oil is a delicious and straightforward option that still produces tasty, crispy potatoes with the aromatic garlic and rosemary. However, traditional fats like duck or goose fat add a rich depth if you want an indulgent twist.
How do I prevent the garlic from burning in the infused oil?
Keep the heat on medium and watch the garlic closely. You want it to turn just golden, not brown or black. Once it reaches that perfect color, remove the pan from heat and strain to prevent any bitterness.
Can I make this recipe gluten-free?
Definitely! All the ingredients are naturally gluten-free, making this Homemade Roast Potatoes with Garlic and Rosemary Recipe perfect for anyone avoiding gluten.
Final Thoughts
I hope you’re as excited as I am for you to try this Homemade Roast Potatoes with Garlic and Rosemary Recipe. It’s one of those comforting dishes that feels both classic and special at the same time. The crispy crust, fragrant herbs, and tender insides come together in a way that’s simply irresistible. Once you taste these, you’ll understand why they’re a beloved favorite around my kitchen table. So, roll up your sleeves and get roasting—your next great side dish awaits!
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Homemade Roast Potatoes with Garlic and Rosemary Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Homemade Roast Potatoes recipe delivers perfectly crispy and golden brown potatoes with a fragrant garlic and rosemary infused oil. Parboiling the potatoes before roasting softens them for a fluffy interior, while roughing up the surface creates a crackly, crunchy crust. Finished with fresh parsley and seasoned to taste, these roast potatoes are an irresistible side dish ideal for any dinner.
Ingredients
Potatoes
- 4 lb russet or Yukon Gold potatoes, peeled and cut into large chunks
- 2 tbsp kosher salt, plus more to taste
- 1/2 tsp baking soda
- Freshly ground black pepper, to taste
Infused Oil
- 5 tbsp extra-virgin olive oil, duck fat, goose fat, or beef fat
- 1 small bunch rosemary leaves, finely chopped
- 3 medium garlic cloves, minced
Finishing
- 1 small handful fresh parsley leaves, chopped
Instructions
- Preheat Oven and Parboil Potatoes: Adjust your oven rack to the center position and preheat the oven to 450°F (230°C) or 400°F (200°C) if using convection setting. In a large pot, bring 2 quarts of water to boil. Add 2 tablespoons of kosher salt and 1/2 teaspoon baking soda, then add the peeled and chunked potatoes. Stir well, bring back to a boil, then lower heat to simmer and cook the potatoes until tender when pierced by a knife, about 10 minutes after boiling resumes.
- Prepare the Infused Oil: While potatoes cook, combine the olive oil (or chosen fat), chopped rosemary, minced garlic, and freshly ground black pepper in a small saucepan. Warm over medium heat, stirring occasionally, for about 3 minutes until garlic just turns golden. Strain the infused oil through a fine mesh strainer into a large bowl, reserving the solid herbs and garlic separately to prevent bitterness later.
- Drain and Rough Up Potatoes: Carefully drain the cooked potatoes and let them rest uncovered in the dry pot for 30 seconds to evaporate excess moisture. Transfer them to the bowl with the infused oil. Season with additional salt and pepper, then toss and shake the bowl vigorously to coat the potatoes with a thick paste. This roughing up creates texture that crisps beautifully when roasted.
- Roast the Potatoes: Spread the potatoes out evenly in a single layer on a large rimmed baking sheet, ensuring they are not crowded. Roast in the preheated oven undisturbed for 20 minutes. Use a thin spatula to loosen any stuck pieces and shake the pan to turn the potatoes. Continue roasting, turning and shaking a few times until the potatoes are deep golden brown and crispy all over, about 30 to 40 more minutes. Use convection mode if available for extra crispiness.
- Finish and Serve: Transfer the roasted potatoes to a large bowl. Add back the reserved garlic and rosemary mixture from the infused oil. Sprinkle with fresh chopped parsley and toss well to coat. Adjust seasoning with salt and freshly ground pepper as needed. Serve immediately to enjoy hot, crispy roast potatoes.
Notes
- Parboiling with baking soda softens the potatoes rapidly and helps create a rough surface for crispiness.
- Using fat like duck, goose, or beef fat in place of olive oil intensifies flavor and adds richness.
- Do not overcrowd potatoes on the baking sheet to ensure even roasting and crisp texture.
- Reserve and add back the garlic and rosemary solids at the end to avoid bitterness from overcooked herbs.
- Use convection setting if your oven has it to achieve maximum crispness more quickly.
