Before you know it, you might even know this rosemary potatoes recipe by heart! I always have more to say about food then that. 1 bulb garlic, peeled (but not chopped; leave cloves whole) 2 tablespoon good-quality extra-virgin olive oil. I am going to have to try them to see if they taste the same. It’s all about rosemary and its powerful, unique fragrance. I find 2 1/2 pounds of baby potatoes feeds my family of five with a little bit leftover most days. Add potatoes and olive oil and toss to … What?! Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go. No flipping, only 4 ingredients, & oh-so-crispy when baked in a skillet in the oven! These potatoes look fantastic, Stacey! Perfect as an easy weeknight dinner or a Sunday roast . These roasted baby potatoes. Rosemary is strong enough to stand up to the bold flavors from the spices, but not so strong it overpowers. lol. These crispy roasted potatoes with rosemary are the perfect side dish. That’s insanity! Roasted rosemary potatoes are definitely my favourite comfort food! And crispy potato skins definitely increase the yum factor! And the crispy skins – yes, please!! I definitely eat too many of these potatoes when I make them. Roasted Baby Potatoes with Rosemary and Garlic, Twice Baked Potatoes with Cheddar and Broccoli, The Ultimate Potato Recipe Collection – 50+ Recipes | Food Bloggers of Canada, You can skip the garlic if you like, and just toss the baby potatoes with rosemary and coarse salt. But sometimes that’s all I really want to say. Same w/ bread even. Definitely the best potatoes of all time!!! 1/4 cup fresh rosemary leaves. In a large bowl add potatoes, remaining salt, olive oil, garlic powder and rosemary. I’m a sucker for anything miniature. I love potatoes, but I think I like bread just a little more! Preheat oven to 400 degrees Fahrenheit. Can I use dried herbs? So…yes…I am one of those potato people…which means I am loving this recipe! These look amazing – love the rosemary. Baby potatoes will have crispy skins if you roast them at a high temperature with the skins coated in olive oil. I find dried herbs don’t really infuse the potatoes as well in the short amount of time they’re cooking. These look amazing Stacey! But I have forgotten about them and skipped that step and they still turn out great. Baby potatoes take 40-45 minutes to roast when roasted at 425 degrees F. This will give you nice crispy skins and fork tender middles. But I usually add garlic (I love this. Love the crispy, garlicky, salty flavour a little TOO much!!! What a great side dish, Stacey! They pair as perfectly with a festive brunch as they do a hearty steak dinner, too, so you just might find yourself making them over and over again. coarse-grain or Dijon mustard 2 1/2 Tbsp. Roasted Baby Potatoes Ingredients: These garlicky and herb-roasted baby potatoes are made with a combination of mixed baby potatoes, simple herbs, and spices. Awesome recipe indeed. And he loves them. They are incredible. Rosemary: Fresh rosemary is best, but if you don't have it, dried rosemary … chopped fresh Rosemary (be sure and strip the needles from the stem before chopping them) About 5 cloves of garlic, minced or pressed You have a great weekend too! No muffins, pancakes, croissants.- you name it for her! Skillet Roasted Potatoes With Rosemary Recipe - NYT Cooking I am TOTALLY a potato person. Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. And watch videos demonstrating recipe prep and cooking techniques. Toss potatoes and rosemary into a large roasting pan with olive oil. Love the rosemary in here – this is such a great side dish! Hahaha, I love that you were all appalled and then admit you’re not a huge fan either! Usually a good rule for baby potatoes is about 1/2 pound per person, but it obviously depends on the people eating! Bake … I am a huge carb lover and would eat endless amounts if I could get away with it haha. Sounds delicious! As … How do they manage that? Crispy roasted potatoes … looks like a great side dish Stacey! Thanks! Roasted baby potatoes with crispy exterior, soft and fluffy inside is a great side dish that goes well with pretty much any meal. If you love potatoes, you will definitely love these Annie! In a large bowl, toss the potatoes with the salt, olive oil, rosemary and garlic until the potatoes are … I love roasting potatoes with rosemary! 2 pounds baby Yukon gold potatoes, scrubbed well. fingerling or baby potatoes, washed; try and pick the potatoes that are as bite-sized as possible 2 1/2 Tbsp. But these potatoes look amazing! And if you don’t, well, this recipe can be your excuse to plant our favorite fragrant evergreen. They’re also the only way my older son will eat potatoes. I use extra virgin olive oil, and roast them at 425 degrees F for 40-45 minutes, and this gives them nice crispy skins. And roasting them seems to make them into bite-sized balls of perfection! So….I don’t have a whole lot more to say about these roasted baby potatoes with rosemary and garlic. The high heat (475°F) will make the roast up to a beautiful golden crispness. Notify me of follow-up comments by email. Toss the tray to evenly coat the potatoes in the olive oil, then season generously with salt and pepper. Transfer with rosemary sprigs to a platter and season with pepper. This adorable dish would be the perfect side to a Roast Turkey or Stuffed Turkey Breasts with Butternut Squash and Figs main dish and paired with some greens like Roasted Parmesan String Beans or Roasted Broccoli with Smashed Garlic. Return the tin to the oven and roast for 30-40 minutes or until the potatoes … Sprinkle the salt, pepper, minced garlic and rosemary and stir well to ensure that the potatoes are properly coated. 400 degrees F is ideal for almost any roasted … The solution to these very privileged problems is oven roasted rosemary potatoes. Roasted Baby Potatoes with Rosemary. Required fields are marked *. These Rosemary Oven-Roasted Baby Potatoes are perfectly hassle-free. Have a great weekend x, Haha, that’s hilarious, polar opposite of both of us! Add the rosemary to the tray and drizzle over olive oil. My best friend on the other hand is the polar opposite of both you and I…she LOVES carbs, but detests bread…literally…bread in all forms. In a large bowl, toss the potatoes with the salt, olive oil, rosemary and garlic until the potatoes are evenly coated. If it seems not fully done, put them in for another 5 minutes and check again. 1 tablespoon dried oregano. Except that I have been making these roasted baby potatoes for years and years and years, and they’re still my first thought when I want to make potatoes. Let me know if you like them! I think the rosemary is my favourite part! Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Easy as pie… or well roasted fingerling potatoes! Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Begin typing your search above and press return to search. Simple as it is special, this easy recipe for rosemary potatoes is a trusty side dish that works as well on a busy weeknight as on Christmas Day. Bake at a High Temperature. Transfer to a colander and drain for 5 minutes, until slightly drier. Looking for an easy, no-fuss roasted potatoes recipe fit for a crowd? Roasted potatoes are the best comfort food side ever! How to Make Rosemary Roasted Potatoes. Source: Slightly adapted from Mel’s Kitchen Cafe. Haha. Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes. Pingback:The Ultimate Potato Recipe Collection – 50+ Recipes | Food Bloggers of Canada. So if you like roasted baby creamers that are flavorful with a buttery garlic taste, are tender inside and have crispy edges, please read on! Toss the potatoes until they are evenly coated in oil and spices. And you might even have most of them in the pantry already. Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! It’s super easy to cook them in the oven, just spread them on a rimmed baking sheet and throw them in the preheated oven. Hasselback Potatoes with Garlic and Herb Butter, Olive oil (or bacon fat, if you’re feeling indulgent!). These salt crusted, roasted baby potatoes with rosemary and garlic make the perfect side dish, and it takes just a few minutes to get them in the oven! I usually flip them halfway through the baking time so they crisp up evenly. Using the end of a rolling pin, bash the garlic (still in its skin) until crushed. For this recipe the baby potatoes are roasted in fresh rosemary and thyme, then garnished with parsley. First boiled, to get nice and creamy, and then roasted to get that perfect crunchy, brown outer crust. You can replace the dried rosemary with a tablespoon of chopped fresh rosemary if you like. The real key is roasting the potatoes past mere tenderness and all the way until they’ve turned golden and crispy on the outside. Plump baby potatoes roasted with aromatic rosemary and garlic, taste so amazing, they are crisp on the outside and melt in your mouth soft on the inside. Potatoes: I love small red new potatoes because the skins are thin and tender and I like the red color. Scrub the potatoes and scatter across a baking tray. Because maybe that’s all you really need to know sometimes. Although I must say I am quite shocked about your potato confession…I am definitely one of the *can’t stop eating them* type of people!! Add in potatoes and cook for 15 minutes, until just tender. extra-virgin olive oil 2 1/2 Tbsp. These juicy, rosemary roasted potatoes … The baby potatoes are cut into nice bite-sized pieces. Roasted potatoes tossed with rosemary is a classic combination that I will never, ever get tired of eating. Flip or toss the potatoes and sear for another minute. Transfer to a rimmed baking sheet. I like them a lot, but I can live without them. Crispy roasted baby potatoes are seasoned simply with fresh rosemary, salt, and pepper for a super easy side dish that could easily be scaled up for a holiday and will still be tasty at room temperature if need be. it drives me nuts!! I love the crispy edges you get that way! Just “make this, it’s good” and leave it at that. I make roasted potatoes nearly once a week and these rosemary ones might just be my new favorites. They’re incredibly easy, but also delightfully not-boring. Your email address will not be published. They may be soft on the inside a little earlier then that, depending on how small they are, but the crispy skins take that long.