Crispy Roasted Potatoes with Garlic and Rosemary
These crispy roasted potatoes with garlic and rosemary are a simple, aromatic and delicious recipe to serve as a side dish or snack. The potatoes are cut in half, parboiled with salt, rosemary and garlic, then coated in melted butter and roasted. To finish, they receive a flavorful mixture of olive oil, chopped garlic, rosemary and fresh herbs, becoming golden on the outside, soft inside and full of flavor.
Equipment
- knife For cutting the potatoes in half.
- cutting board For supporting the potatoes while cutting.
- pot For parboiling the potatoes with the seasonings.
- colander For draining the potatoes.
- baking pan For roasting the potatoes with butter.
- Small bowl For mixing the olive oil, garlic and herbs.
- spoon For mixing and spreading the seasonings.
- oven For browning and crisping the potatoes.
- Serving dish For serving the finished potatoes.
Ingredients
- 1 kg potatoes cut in half
- water to cover the potatoes
- 1 teaspoon salt
- rosemary to taste for cooking
- 3 cloves garlic for cooking
- melted butter to taste
- olive oil to taste
- 4 cloves chopped garlic
- rosemary to taste for finishing
- fresh herbs to taste
Instructions
- Cut the potatoes in half.
- Transfer the potatoes to a pot and add enough water to cover.
- Season with salt, rosemary and whole garlic cloves.
- Cook for about 10 minutes, until the potatoes are lightly tender.
- Drain all the water from the potatoes.
- Place the melted butter in a baking pan.
- Add the potatoes to the pan and mix well to coat them in the butter.
- Bake in a preheated oven at 200 degrees for 15 minutes.
- Meanwhile, mix the olive oil, chopped garlic, rosemary and fresh herbs in a small bowl.
- Remove the potatoes from the oven and spread the olive oil, garlic and herb mixture over them.
- Turn all the potatoes so they brown on the other side as well.
- Return to the oven for another 15 minutes, until golden and crispy.
- Transfer to a bowl or serving dish and serve hot.
Video
Notes
Parboil the potatoes only until lightly tender, without letting them fall apart, so they can finish roasting in the oven. Drain the water well before mixing with butter to help them brown better. Turn the potatoes halfway through baking so they become crispy on both sides. The chopped garlic finishing mixture should be spread over the potatoes to add aroma and flavor. Serve right after removing from the oven to keep the crispy texture.
Nutrition
Calories: 230kcalCarbohydrates: 34gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 390mgPotassium: 780mgFiber: 4gSugar: 2gVitamin A: 250IUVitamin C: 32mgCalcium: 35mgIron: 2mg
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