Description
These Crispy Rosemary Potatoes are a perfect side dish featuring baby Yukon Gold potatoes microwaved for tenderness, then roasted to golden perfection. Infused with flavorful garlic, fresh rosemary, and melted butter, these potatoes develop a wonderfully crispy exterior and a tender interior, making them an irresistible addition to any meal.
Ingredients
Scale
Potatoes
- 3 lb baby Yukon Gold potatoes, quartered
- 1 tbsp kosher salt
- 1 tsp Flavor God Garlic Lover’s Seasoning
Infused Oil and Butter
- 1 1/2 tbsp olive oil (1 fl oz)
- 2 tbsp unsalted butter
- 6 cloves garlic, minced (24 grams)
- 1/2 tbsp fresh rosemary, chopped
Garnish (optional)
- Fresh chopped parsley
- Flaky sea salt
Instructions
- Microwave the potatoes: Place the quartered Yukon Gold potatoes in a large, microwave-safe bowl. Cover with a plate or microwave-safe hard plastic lid to trap steam, then microwave for 10 minutes, stirring halfway through to ensure even cooking.
- Dry and season the potatoes: After microwaving, pat the potatoes dry thoroughly with a clean towel. Add kosher salt to the bowl and stir vigorously for 2-4 minutes to rough up the potato edges, which will help create a crispier texture when roasted.
- Preheat the oven: Set your oven to 425°F (or 400°F if using a convection oven) to prepare for roasting the potatoes.
- Infuse olive oil and butter with flavors: In a small saucepan over medium-high heat, warm the olive oil until shimmery. Add the minced garlic and chopped rosemary, sautéing for 2-3 minutes until the garlic softens and turns golden brown. Add the butter to melt it completely. Strain the mixture to separate the infused oil from the garlic and rosemary bits, reserving the solids for later use.
- Coat the potatoes: Toss the microwaved and dried potatoes with the infused olive oil mixture until evenly coated. Sprinkle the potatoes with Flavor God Garlic Lover’s Seasoning and mix well. Spread the potatoes in an even layer on a large baking sheet ready for roasting.
- Roast the potatoes: Place the baking sheet in the preheated oven and roast the potatoes for 20 minutes. Toss them with a spatula to ensure even cooking, then roast for an additional 20 minutes. Add the reserved garlic and rosemary mixture to the potatoes, toss to coat thoroughly, and roast for a final 20 minutes until crispy and golden brown.
- Serve and garnish: Remove the potatoes from the oven and, if desired, sprinkle with fresh chopped parsley and flaky sea salt to enhance texture and flavor. Serve hot as a delicious side.
Notes
- Microwaving the potatoes before roasting helps speed up the cooking process and ensures a tender interior.
- Patting potatoes dry after steaming is crucial for achieving maximum crispiness.
- Adjust the oven temperature if using convection to avoid overcooking.
- Straining the infused oil preserves a smooth coating, while adding back the garlic and rosemary later maximizes flavor and texture.
- This recipe can be customized with other herbs such as thyme or oregano.
