Rosemary and Garlic Roasted Potatoes Recipe
Email
Roasted potatoes are a no-brainer and always a crowd-pleaser. Here we roast them at a higher temperature than normal for a crispy crust and dark golden exterior. This preparation, a take on the roasted potatoes that traditionally accompany a Bistecca Fiorentina, pairs well with just about any fish or meat dish.
Game plan: If you’re making these potatoes to serve with our bistecca, start heating the oil a few minutes after you put the steak in the oven. Once the oil heats, add the potatoes and proceed with the bistecca recipe. By the time your steak is done, the potatoes will be beautifully crisped and ready to eat.
This recipe was featured as part of our Family-Friendly Party Done Right photo gallery.
- 1 pound Red Bliss, round white, or new potatoes
- 4 tablespoons olive oil
- 2 (5-inch) rosemary sprigs
- 5 medium garlic cloves, lightly smashed
- Heat the oven to 500°F. Clean the potatoes, dry them well, and quarter them.
- When the oven is heated, add the oil to a 3-quart baking dish and place it on the bottom rack of the oven to heat. Once the oil is hot and shimmering (about 3 minutes), carefully remove the dish from the oven and add the dry potatoes, rosemary, and garlic. Carefully stir to coat in oil, and season generously with salt and freshly ground black pepper.
- Return the dish to the oven, placing it on the bottom rack, and roast the potatoes, checking occasionally so that they don’t burn, until a nice crust has developed and they are dark golden brown, about 35 minutes. Remove the rosemary, stir to coat the potatoes with oil and break up the garlic cloves, season as necessary, and serve.
Beverage pairing: A red wine from Tuscany would be the perfect match for this hearty dish. A Chianti would do the trick, but for something a bit more unusual, try a Rosso di Montalcino (made from Sangiovese), like the 2004 Casisano Colombaio Rosso di Montalcino.
I am one who usually turns the oven on throws them in, with other roots, onions and garlic but decided to try this. For comparison, I tried par-boiling ala teezeeto. I used 5 types of homegrown pototatoes, reds, yukon gold, a russet type, german butterball, and a blue type. Keep in mind I cooked them side by side so the temperature was the same, but even set at 500 because of checking, the average temp was around 450-475. I checked after 35 min, and decided they needed a tad more. I didn't really notice a difference in 'crisp' between the par-boileds, but the par-boileds were overall definitely drier on the inside. So perhaps over cooked at too high temp. (thus perhaps follow teezeeto's 450 rec.) Of all the types of potatoes the butterballs blew out, and the reds nearly so. The starchier Yukons, blues, and russets were the better with my preference on the blues. Which was great, because they tend to be starchy/mealy cooked any other way.
My only real complaint and what I think is a recipe flaw is that there was no edible garlic left, even the whole unpeeled cloves were cooked out. The ones that were peeled or slightly crushed (peel broken were black and beyoned edible. S
o next time I'd watch them closer and pull out early if needed. I never have this problem when cooking at lower temps (350-400). But the higher temperature, and somewhat liberal use of oil really added some nice crisp, overall pretty darn good. I cooked a fillet of sockeye salmon spiced with salt, smoked paprika, onion power, rosemary, and olive oil at the same temp after the potatoes were done. Nice. Paired wtih a Cab franc that was already open, a little much wine for the meal but hey, what the heck, wonder what Occupiers were having for dinner.
I've done a similar recipe with oil, water, lemon juice, dried basil and oregano mixed in a bowl. Put the cut up potatoes in, coat with mixture then cook in a 500 degree oven for about a half hour. crispy on the outside, soft on the inside. It's a classic recipe, I personally wouldn't consider a lower temperature, but whatever works for you, works for you. Also wondering what a "floury" potato is. There are basically 2 types of potatoes. Starchy like russets that are good for baking, or waxy like yukon or red potatoes that are best for boiling/mashed. These are not hard and fast rules though, roasted waxy potatoes are also wonderful.
This is a whole lot of hooplah about roasted potatoes. Turn the oven on and put them in!!! They will roast and for the record I like the high heat. How does everything cook at 350??
500 degree oven - way to high. 400 degree will do.
Also by putting oil in pan in a 500 degree oven will smoke and there is a risk that you can burn.
Mix all your ingredients in the pan and put in oven, occassionally turning. To get them crisp, I place them the last few minutes of cooking under the broiler.
I agree with teezeetoo about the par-boiling aspect to roasted potatoes. However, I would recommend salting the boiling water as it creates a better crust on the potato when done as opposed to unsalted water. No idea why, but it just seems to work way better.
Ooooh...must try the cornstarch route. I like the difference in texture that would bring to the soft spuds. I will also use pre-infused oil; I have a window full of rosemary, basil, thyme, oregano, lavender, peppermint and cumin just waiting for an opportunity to show off on Christmas Eve. You just gave me an idea for the perfect neighbor Christmas gift package to accompany the homemade bread I send. Cheers!
i also like to parboil first (start them in cold water, bring to a simmer for 5 minutes). after i drain them i also toss them back in the pot, over a low flame, cover and shake them till they are dry (about 60 - 90 seconds). I add coarse salt and smoked spanish paprika to the hot oil and i prefer to use a mix of grapeseed oil and chicken fat. toss the potatoes in the hot oil, place in preheated 450 oven, shake and turn after 20 minutes, cook for another 20. fool proof and crusty always.
The garlic will burn if you cook it at 500 for 35 minutes. I prefer to add pre roasted or fresh crushed garlic in the last five minutes of the cooking process.
we found one recipe last year that recommends adding cornstarch to the roasting potato oil mix that we have made up in a jar that has a plethora of spices and herbs, manly garlic, paprika, black pepper, salt, crushed rosemary, and a zillion other things that we change each batch....... have found that this addition of the cornstarch creates a crunchy coating on our red skinned and sweet potatoes, whilst leaving the insides moist and creamy............ unfortunately extremely addicting..... we also heat the pans before throwing in the coated potatoes, and remove them with slotted spoon to drain on paper towels.......... the remaining oil we reharvest for next time......... roasting at high temps in searingly hot pans avoids alot of oil absorption..... since not much oil is used and absorbed, the flavours, texture and colours are scrumptious........ we don't measure, just wing it.....
Personally, I think you get a better result if you par boil the potatoes first. Much crispier in the end. Also, I add coarse salt to the par boiled potatoes after I have drained them in the pot and toss them around to rough them up a bit. Then coat in oil and then toss around again to well coat the potatoes. I also like to leave the garlic in the skins and maybe cut in half or just toss in whole.
I like Yukon Gold potatoes. Will they work as well?
help, dinner for 12 at the end of August. Too hot to turn on oven.
Dessert and Appetizers, too
Just made these for dinner, and am now convinced that the higher temp is the wau to go. Used rosemary from my garden and a little more garlic than called for. Oh, and I used russets, cuz that's what I had. Worked great.
I have also tried this out. Thank you. Nancee J. Swartz
An excellent side dish for a winter's dinner! Like some of the other comments have said, the high temperature gave me some doubts. After last night, I will use 500F whenever I want that crispy exterior because it all came out so good.
I added some fennel that had started to wilt on a whim, and it came out perfectly with the russet potatoes I had on hand. The garlic cloves caramelized a bit more than I desire, so next time I might use whole cloves in their paper skin to peel quickly before serving.
This is one of my favorite ways to prepare red potatoes. Try a little fresh lemon jusice squezed over the potatoes.
Made this last night in my toaster oven. Came out great, although I crushed the garlic too much which resulted in burnt garlic chunks. I'm guessing that leaving them more whole would have yielded edible cloves.
Thanks for the recipe.
You know I had a Lady Friend some years back that had spent some time in France and she came back with this same Center of the Milky Way Temperature approach to roasting Red Potato's, and I have never had a more wonderfully rustic, flavorful accompaniment to a Hearty Two/Four legged main course. You may say,"No Brainer" Aida, but...
Simplicity can be Exquisite !!!
Guess what I am having tonite.....You are so smart !
I love this recipe. Instead of using olive oil, I used grape seed oil. I find the grape seed oil not as heavy as the olive oil. Peanut oil works well with this recipe also. The sea salt was a great added touch!! Thanks.
Potatoes, garlic, rosemary and olive oil. Mmm, I'm going to make this recipe. Thanks!
I like to roast mine in foil on the grill. Sea salt,cracked black pepper,dried onion flakes(I'm serious. I tried this when I had no fresh onion and it adds wonderfully to the crust. Onion just makes them soggy.)olive oil,peanut or coconut oil,Louisiana hot sauce(dash) and some balsamic vinegar. It has a resemblance to salt and vinegar potato chips. Wonderful.
Made those for dinner!!! Lovely!
I love roasted sweet potatoes. Cut into long wedges, douse w/ olive oil and roast at a high temp. w/ S&P.
Near end I add chopped chipolte peppers for a zing.
I think it's the nature of sweet potatoes though (starch, starchless?) that they won't be as crispy outside as regular potatoes. but they'll be yummy.
I love anything potatoes! And this! Wow! Great recipe definitely added to my collection! And who doesn't love rosemary?
I've been making roasted potatoes for years, and recently tried it with sweet potatoes... and was disapointed with the results. The sweet potatoes were browned on the inside, but Instead of the crunchy exterior I love the entire thing was mushy. Did I do something wrong... or should I just give up on getting crispy roasted sweet potatoes?
Phillyjazz- Thanks for the comment. Mealy/floury potatoes do indeed roast well (whereas waxy potatoes are ideal for boiling) though all-purpose potatoes will do the trick too. In this recipe, try using red potatoes, bintje, yellow finn, yukon gold, new potatoes, or even russets.
The recipe calls for Red Bliss, which are waxy (like Yukon Gold) but someone on the board said they had better luck with "floury" potatoes (which are called "mealy" in the potato biz) such as russets.
Any comments ???
I want to serve these at a wake buffet, and wonder if they can be prepared ahead of time. If so, should they be served reheated or just at room temp?
I realize they are best fresh out of the oven, but don't know how to swing it if I'm at the cemetary until right before people come to the house.
I cookmine at a much lower temperature, too (although hey, there's a lot of numbers that are lower than 500 degrees!). But far from using a certain recipe, I just use good ingredients (as mentioned above) and slam them in with whatever else is cooking, and let the other recipe determine the oven temperature. Part of the beauty of roasted potatoes is that they're not picky.
This is one of my favorite stand-by recipes... with prime rib, roast chicken or steaks. I have rosemary growing year round on my deck and garlic and onions (which I also throw) growing in the garden... the only two vegetables the deer won't eat...
I make these several times a week for clients. What works best for me is to cook the potatoes in cold water just until it boils. Let them sit in the hot water for a while, then rinse in cold water. Chill over night. Cut the next day, toss with EVOO, salt, pepper, rosemary, garlic. Roast at around 350, tossing occasionally until brown and crusty. They are always very soft and squishy inside from the boiling. Delish!
After roasting lots of potatoes, I think they come out better if you start with a floury variety, cut them up, then boil them in salted water for a while until they start to get soft (if anything, err on the side of boiling them for too long). Drain them, put them back in the pan and give the pan a good shake so they start to crumble. At this point, put them in the baking pan (which ideally you would have already put in the oven to heat up, with a bit of oil on the bottom) and bake at high heat, stirring occasionally, until they are a nice golden brown.
August West
I've had great luck with a version that blends stone-ground mustard with olive oil and tossing the potatoes in that before roasting.
You know, I still find I get far superiour results when I use a very low temperature (like 300F) and roast for at least an hour. It somehow ends up with the perfect potato....higher temperatures yield pasty insides for me.
This is my wife's classic 'tater dish. New potatoes, sea salt, pepper, EVOO, and rosemary from the herb garden. I smell them already. Love that woman!