Rosemary roasted potatoes, skin on, tossed in olive oil, seasoned, roasted till golden brown with veggies. This is an easy recipe that gives you crusty, crispy on the outside and fluffy on the inside type of potato. The type we love so I am hoping that you will love it too.
I decided to roast a small batch of potatoes because my last roast potato recipe that I posted was this Crunchy Sweet Potato and whenever I make regular roast potato I don’t seem to ever post it so here we go.
As a congenital anosmic I am always aware of flavor and taste, with this recipe I went with quite a bit of rosemary even though I know that rosemary can be a bit overpowering it didn’t seem to be the case here. Should you decide to make this recipe you can definitely use less fresh rosemary however, the non-congenital anosmics in this household loved every piece of this rosemary roast potato so you might like it too.
- the size of the potato will affect the cooking time
- cut lengthwise or cubed that’s to your liking
- peels on or off is also your choice but that crunchy baked skin is everything!
WHY MAKE ROSEMARY ROASTED POTATOES?
- Perfect side dish to roast meat
- Crispy, crunchy and fluffy potato
- Roast potato left over for breakfast or brunch
- Eat with a dollop of sour cream or Greek yogurt
- Potatoes can be cleaned in advance, left in the fridge covered in water for later
- One of the most affordable vegetables
- Extremely versatile and easy to cook
What makes cooking potato easy is that it can be a very friendly vegetable. It’s a little hard to mess cooking potatoes up.
The only things to remember when making roast and you are par boiling the potatoes first is to make sure that the the edges are fluffed up before roasting. When roasting as in this recipe without par boiling they just have to be well oiled, spiced and on high heat. If you happen to making mashed potato – again fluffiness and butter is everything.
In all of the above if you can get crunchy, fluffy or both you have a winning potato recipe.
Sometimes you need to take a simple roast just up a notch and this rosemary roasted potatoes recipe went up a couple of notches with some caramelized veggies. I added some simple vegetables into this potato roast because I just couldn’t resist. If you have read this recipe of mine of how to roast beetroot or watched the video, you will notice that I added red onion and garlic to the roasted beets. When the oven is on, I cannot resist the opportunity to roast some vegetables.
REMOVING THE VEGGIES
I baked the potatoes for the first half, took them out, turned them over, and added the veggies only halfway through, put them back in the oven to roast the rest of the time.
If you find that you would like the veggies a bit more baked, almost caramilized then remove the potatoes to a plate and cover with foil to keep them warm while you return the tray with just the veggies for another 5 minutes or so. Toss them into the potato plate for serving and don’t forget all those bits and pieces of veg and rosemary that look half burnt, they are the best part!
DID YOU LIKE THIS ROSEMARY ROASTED POTATOES? THEN YOU WILL ALSO LOVE THESE OTHER RECIPES!
- Crunchy Roast Sweet Potato
- Balsamic Garlic Pork Roast
- Porchetta Italian Stuffed and Roasted Pork Belly
- Roasted Balsamic Eggplant
- Balsamic Garlic Pork Roast
- Eggplant and Potato Roast
If you decide to make this recipe tag #anosmickitchen or @anosmickitchen on Instagram to share your images.
ROSEMARY ROASTED POTATOES
- 6 medium size potatoes
- 2 tbsps olive oil
- 2 tbsps unsalted butter
- fresh rosemary
- 1/2 tsp paprika
- sprinkle of black pepper
- pink Himalayan coarse salt
- 1 red onion
- 1 red pepper
- 1 fresh lemon (juiced)
- Preheat the oven to 220 °C
- Wash and cut the potatoes in preparation for roasting
- Dry them off with a clean kitchen towel or kitchen tissue paper just as long as they are dry before dressing and roasting
- In a large enough bowl, add the seasonings and oil and using your clean hands rub it all into the potatoes making sure that they are all well coated. Keep that bowl don’t wash it!
- Spread them out in a single layer on a baking paper lined oven tray bake for 20 minutes
- Meanwhile, clean and slice the veggies and add them into that same bowl. Give them a good toss with your clean fingers and a squeeze of fresh lemon.
- Remove the potatoes from the oven after the first 15 to 20 minutes and turn them over.
- This time add the prepared onions and peppers, a tiny drizzle of olive oil and pour the melted butter over and continue baking for another 15 minutes.
- Best served hot but they stay well in the fridge and can be served with a dollop of sour cream, yogurt or mustard as a snack or sides. Delicious!
- Use your hands to get a nice well-seasoned roast potato.
- Dry them before roasting if too wet
- Don’t cut them too small they may cook too quick and not have enough time to crisp up
- If you have extra fresh rosemary, toss it around on the baking sheet before adding the potatoes (optional)
- Make sure your oven is heating while you are preparing, you want to blast on high when you get them in the oven and when you add the veggies you can drop a notch down not more.
- Slice and clean the onions & peppers while the potatoes are roasting for the first half of the time.