Rosemary Roasted Potatoes

Ingredients

• 900 g (2 pounds)Yukon Gold potatoes, cut into 4 cm (1½-inch) chunks
• a small handful for the water, plus more to tastekosher salt
• 90 ml (6 tablespoons), dividedolive oil
• 3 large clovesgarlic, minced
• 15 ml (1 tablespoon), plus more for optional garnishfresh rosemary, chopped
• to tastefreshly ground black pepper
• to taste, optionalfresh parsley, minced, for garnish

Instructions

1. 1

   Preheat the oven

   Heat the oven to 218°C (425°F).

2. 2

   Parboil the potatoes

   Put the raw potato chunks in a large saucepan and add enough water to just cover them. Add a small handful of kosher salt and bring to the boil over medium-high heat. Lower the heat slightly and simmer for 8–10 minutes, until the outsides are tender but the centres remain firm.

3. 3

   Rough up the potatoes

   Using oven mitts on both hands, hold the lid in place and drain away the water. Secure the lid, grip the sides of the saucepan and shake it firmly several times. Check whether the potatoes look fuzzy; if they do not, shake them again.

4. 4

   Coat with oil

   Add 60 ml (4 tablespoons) of the olive oil and gently stir to coat the potatoes. Tip them onto a rimmed baking tray and spread them out in one layer, leaving some space around each piece.

5. 5

   Roast until crisp

   Bake for 35–45 minutes, stirring once about halfway through, until the potatoes are golden and crisp outside and creamy in the middle. Transfer them to a large bowl.

6. 6

   Add garlic and rosemary

   When the potatoes are nearly ready, heat the remaining 30 ml (2 tablespoons) of olive oil in a small saucepan until shimmering. Add the garlic and rosemary and cook, stirring, for 2–3 minutes, until the garlic is lightly toasted. Pour the mixture over the potatoes and gently toss to coat. Season to taste with salt and pepper, toss again, then transfer to a serving platter or bowl and garnish with parsley and extra rosemary if desired. Serve hot.

What are rosemary roasted potatoes?

Roasted potatoes are a familiar American-style side dish: chunks of potato are cooked in a hot oven until their surfaces turn crisp and their centres soften. Rosemary and garlic give this version a savoury, aromatic finish.

Yukon Gold potatoes suit the method because they stay creamy inside while their starch-coated edges brown. Parboiling and roughing up the pieces before roasting help create that contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 364 calories, 5g protein, 40g carbs, 21g fat.

The potatoes provide most of the carbohydrates, while the olive oil supplies most of the fat. The potatoes contribute some protein, but this side is not a substantial protein source; serve it with fish, chicken, beans or another protein-rich main and add vegetables to round out the plate.

Why parboil the potatoes?

Tender outside: simmer the chunks for 8–10 minutes, stopping while the centres are still firm. This gives the potatoes a head start without making them fall apart on the tray.

Rough edges: shaking the drained potatoes scuffs their surfaces. Those fuzzy edges catch oil and roast into a crisp coating.

Give the potatoes room

Single layer: spread the pieces across a rimmed baking tray with space between them. Crowded potatoes release moisture into the pan and are more likely to soften than brown.

Midway turn: stir once during roasting so the pieces brown on more than one side. If they are not golden and crisp after 35 minutes, continue roasting and check them regularly.

Add the aromatics at the end

Gentle garlic: cook the minced garlic and rosemary in the reserved oil for just 2–3 minutes, until the garlic is lightly toasted. Adding them near the end helps keep the garlic from scorching during the longer oven roasting.

Fresh finish: toss the hot potatoes with the aromatic oil so it coats their surfaces. Season with salt and pepper after tossing, then taste and adjust.

Choose a main to serve alongside

These potatoes pair well with roast chicken, grilled fish or a simple vegetable main. Their crisp edges and herby flavour also fit comfortably alongside a green salad or steamed greens.

Serve them soon after tossing, while the surfaces are at their crispest. Parsley and extra rosemary are optional garnishes for a fresh, aromatic finish.

Timing and doneness

The recipe takes 55 minutes in total, including the oven time. Begin checking at 35 minutes, since the tray, oven and size of the chunks can affect how quickly they brown.

Look for a golden, crisp outside and a creamy centre. The parboiled potatoes should be firm in the middle before roasting, then tender when they come out of the oven.

Recipe notes & tips

• Cut the potatoes into evenly sized chunks so they cook at a similar pace.
• Stop simmering when the outsides are tender but the centres are still firm.
• Shake the drained potatoes until their surfaces look rough and fuzzy.
• Leave room between the potato pieces on the baking tray.
• Add the garlic and rosemary to the oil only when the potatoes are nearly done.
• Serve soon after tossing to enjoy the crispest texture.

Variations

• Add lemon: Finish with a little lemon zest for a bright note.
• Try thyme: Use chopped fresh thyme in place of the rosemary.
• Add chilli: Stir chilli flakes into the garlic and rosemary oil.
• Use another potato: Choose another waxy or all-purpose potato and cut it into similar-sized chunks.
• Finish with Parmesan: Sprinkle finely grated Parmesan over the hot potatoes just before serving.

Common mistakes to avoid

• Overcooking during parboiling: The chunks can break apart when shaken; stop while their centres are still firm.
• Skipping the rough-up: Smooth surfaces brown less; shake the drained potatoes until their edges look fuzzy.
• Crowding the tray: The potatoes can steam rather than crisp; spread them out with space between pieces.
• Burning the garlic: It turns bitter if cooked too long; stir it with the rosemary for just 2–3 minutes.
• Serving them much later: The crisp coating softens as the potatoes stand; serve hot after tossing.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a baking tray in a hot oven until warmed through and crisp again; the microwave will soften the exterior.

Frequently asked questions