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Rosemary and Garlic Roasted Potatoes make an incredible side dish for nearly any meal! They complement anything from steaks to pork chops to chicken. They are also an excellent vegetarian and vegan dish!
I didn’t grow up eating roasted potatoes. Sure, we had baked potatoes and fried potatoes and mashed potatoes and scalloped potatoes – even potato chips! The closest things I remember to roasted potatoes were the foil packets of potatoes, onion, and bell pepper that we roasted over the fire at Girl Scout Camp.
When Craig came home from boot camp, he asked me to make roasted potatoes.
Back then, there was no internet to turn to. I did have quite a collection of cookbooks; but oddly enough, no roasted potato recipe! My mom didn’t have one, my grandmother didn’t have one, Falba (a friend of my grandmother’s who was an excellent cook) didn’t have one. I had exhausted my possibilities!
Then my mom called and suggested I buy a box of Lipton soup mix. She had noticed a recipe for roasted potatoes on it when she was making something else. (Not soup. Southern women used Lipton soup mix for everything but making soup!) We tried it, and it was actually good. So…we stuck with that for a long time. But let’s face it, sometimes you want something besides onion!
I wanted rosemary and garlic roasted potatoes! So, I started experimenting with ideas. None of them were bad, but they just tasted like plain roasted potatoes. Nothing special.
A couple of years ago (That’s right, it took me 25 years to get this right!) I read something – a book? an article? a magazine? – that suggested boiling the potatoes before roasting them to make them crispier. That’s when it all came together! A light bulb lit up. I can honestly tell you that after 25 years in the making, these are amazing roasted potatoes!
How to make rosemary and garlic roasted potatoes
I know it took a lot of effort to get me here. But these are so easy! The solution? Brine! That’s right! What I do is basically brine the potatoes before roasting.
First, peel the potatoes (or leave them with the peel on if you prefer that) and cut them in 1-inch chunks. Put the potatoes in a pot with the rosemary and garlic, cover with water. You can add a little salt too, if you like. Bring the potatoes to a boil and cook for 5 minutes. Turn off the heat and just leave it. Let it sit for at least 5 or 6 hours.
When you’re ready to finish the potatoes, preheat the oven to 425 degrees and spray a casserole with cooking spray. Drain the potatoes and place them in a bowl. Toss them with olive oil, salt, and pepper. Pour the potatoes into your prepared pan and bake for 20-25 minutes, stirring occasionally, until they are golden brown and crisp.
- Rinse cut potatoes in cold water to remove the starch.
- To make the garlic cloves easier to peel, run them under some water, then smash them with the flat part of a knife blade.
- The longer you leave the potatoes in the brine, the more flavor they will have.
- Make sure to stir the potatoes occasionally during roasting to keep them from sticking and ensure that they brown on all sides.
- These are better served hot!
When you make this Rosemary and Garlic Roasted Potatoes recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MSDHospitality.
- 5-6 medium potatoes, peel and chopped
- 4 sprigs of rosemary
- 8 garlic cloves, peeled and smashed
- 1/2 cup olive oil
- Salt and Pepper, to taste
TO PREP POTATOES:
- Peel potatoes (or leave them unpeeled, if you prefer) and cut into 1-inch chunks.
- Rinse potatoes in cold water.
- Place potatoes, rosemary, and garlic in a pot.
- Cover with water.
- Add salt, if desired.
- Bring to a boil over high heat.
- Reduce heat to medium and cook for 5 minutes.
- Shut off heat.
- Let potatoes stand in brine for at least 5-6 hours.
TO ROAST POTATOES:
- When you are ready to finish the potatoes, preheat the oven to 425 degrees and spray a casserole with cooking spray.
- Drain potatoes and pour into a bowl, along with the rosemary and garlic from the brine.
- Add olive oil and salt and pepper.
- Toss potatoes to coat.
- Pour into prepared casserole and roast, stirring occasionally, for 20-25 minutes, until golden brown and crisp.
- Serve immediately.
Rinse cut potatoes in cold water to remove the starch.
To make the garlic cloves easier to peel, run them under some water, then smash them with the flat part of a knife blade.
The longer you leave the potatoes in the brine, the more flavor they will have.
Make sure to stir the potatoes occasionally during roasting to keep them from sticking and ensure that they brown on all sides.
These are better served hot!
Serving Size:1/2 cup
Amount Per Serving:Calories: 493 Total Fat: 28g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 0mg Sodium: 102mg Carbohydrates: 58g Fiber: 6g Sugar: 3g Protein: 7g