Herb-Infused Rosemary Roast Potatoes Recipe

There’s just something magical about crispy roasted potatoes, isn’t there? They’re warm, comforting, and have that perfect balance of crunch on the outside and fluffy tenderness on the inside. The first time I made these Herb-Infused Rosemary Roast Potatoes for my family, they were gone in minutes, and I knew this recipe would be a staple in our house. The rosemary gives them a wonderfully earthy aroma, while the garlic adds a depth of flavor that’s hard to resist. Whether it’s a Sunday dinner or a casual weeknight meal, these potatoes always bring everyone to the table with big smiles and eager forks.

Ingredients

• 2 lbs (900 g) Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
• 3 tablespoons olive oil
• 2 sprigs fresh rosemary (or 1 tablespoon dried rosemary)
• 3 cloves garlic, crushed
• Salt and black pepper to taste
• 1 tablespoon fresh parsley, chopped (optional, for garnish)
• 1 teaspoon lemon zest (optional, for a fresh, citrusy kick)

Instructions

1. Preheat and Prep: Preheat your oven to 425°F (220°C). While that’s happening, line a baking sheet with parchment paper or aluminum foil. This is one of those steps that makes cleanup so much easier—especially when you’re making crispy roast potatoes.
2. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the potato chunks and cook for 7-10 minutes. You want them to start getting soft on the outside but still firm in the middle. Trust me, this par-boiling step is a game-changer for that crispy-on-the-outside, soft-on-the-inside texture.
3. Infuse the Oil: While the potatoes are boiling, grab a small saucepan and heat the olive oil on low. Toss in the rosemary sprigs and crushed garlic and let them sizzle gently for about 5 minutes. This process infuses the oil with the incredible aroma of the herbs and garlic without burning them. Remove the garlic and rosemary once they’ve done their job.
4. Toss and Season: Drain the potatoes and let them sit for a minute to dry out. Then transfer them to a large bowl. Pour your herb-infused oil over the potatoes, season generously with salt and pepper, and toss to coat. Every piece should be glistening in that fragrant oil.
5. Roast to Perfection: Spread the potatoes in a single layer on your baking sheet—don’t overcrowd them, or they’ll steam instead of roast. Pop them in the oven for 35-40 minutes, flipping them halfway through. When they’re done, they should be gorgeously golden with irresistibly crispy edges.
6. Garnish and Serve: Pull the potatoes out of the oven and sprinkle with fresh parsley and a bit of lemon zest if you’re feeling fancy. Serve immediately and watch them disappear!

Nutrition Facts

• Servings: 4
• Calories per serving: 230
• Total fat: 12g
• Saturated fat: 2g
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 1g
• Protein: 3g

Preparation Time

• Active time: 15 minutes
• Total time: 50 minutes (includes boiling and roasting time)

How to Serve
Here are some ways you can serve these rosemary roast potatoes for maximum deliciousness:

• With roasted meats: Pair them with roast chicken, beef, or lamb for a classic combo.
• As a holiday side dish: These potatoes will steal the show next to your holiday turkey or ham.
• With a dip: Serve with garlic aioli, ranch, or sour cream for dipping.
• In a salad: Toss them into a warm salad with arugula and a balsamic dressing.
• As a breakfast side: These are amazing with scrambled eggs and bacon!

Additional Tips

1. Choose the right potatoes: Yukon Golds are perfect for a creamy inside and crispy outside, but Russets also work great if you want a more rustic texture.
2. Don’t skip par-boiling: This step ensures the potatoes are cooked through while getting that perfect crisp when roasted.
3. Infuse the oil gently: You don’t want to burn the garlic or rosemary. Keep the heat low and let them slowly release their flavors into the oil.
4. Flip halfway through: For even roasting, flip the potatoes halfway through cooking to get all sides crispy.
5. Let them steam-dry: After boiling, let the potatoes sit for a couple of minutes to steam-dry. This helps them crisp up better in the oven.

Recipe Variations
Feeling like switching things up? Here are a few fun ways to adapt this recipe:

• Garlic Parmesan Roast Potatoes: Toss the roasted potatoes with grated Parmesan and extra garlic for a cheesy, flavorful twist.
• Spicy Roast Potatoes: Add a pinch of red pepper flakes or cayenne pepper to the oil for a little heat.
• Lemon Rosemary Potatoes: Add lemon juice along with the zest for a fresh and zesty flavor.
• Balsamic Glazed Potatoes: Drizzle balsamic reduction over the potatoes right before serving for a sweet and tangy finish.
• Rosemary Thyme Roast Potatoes: Mix in fresh thyme with the rosemary for a blend of earthy, aromatic herbs.

Serving Suggestions
Wondering what to serve these crispy rosemary potatoes with? Here are a few delicious ideas:

• Serve alongside roast chicken or grilled steak for a hearty meal.
• Pair with a vegetarian grain bowl for some extra crunch.
• Serve with a light fish dish like grilled salmon for a balanced dinner.
• Enjoy with sautéed greens like spinach or kale to keep it fresh and healthy.
• Try them with eggs and toast for a breakfast or brunch option that’s sure to satisfy.

Freezing and Storage

• Freezing: Honestly, these don’t freeze super well because they lose their crispiness. I recommend enjoying them fresh, but if you must, freeze them in an airtight container after roasting. Reheat in the oven to restore some of the crunch.
• Refrigeration: Store leftover potatoes in an airtight container in the fridge for up to 3 days.
• Reheating: To get that crispy texture back, spread the potatoes on a baking sheet and warm them in a 400°F (200°C) oven for about 10 minutes.

Special Equipment

• Baking sheet: A sturdy one is key for even roasting.
• Small saucepan: For infusing the oil with rosemary and garlic.
• Colander: For draining the potatoes after boiling.
• Paring knife: For peeling and cutting the potatoes into perfect chunks.
• Tongs or spatula: To flip the potatoes halfway through roasting.

FAQ
1. Can I use dried rosemary instead of fresh?
Absolutely! Dried rosemary works just fine. If you go this route, crush the dried rosemary between your fingers before adding it to the oil to release its oils and enhance the flavor.

2. Why should I par-boil the potatoes before roasting?
Par-boiling helps soften the potatoes’ edges, which allows them to get extra crispy when they roast. It also ensures the insides stay tender and fluffy while the outsides crisp up.

3. Can I make these potatoes ahead of time?
You sure can! Boil the potatoes and infuse the oil ahead of time. Store the boiled potatoes in the fridge, and when you’re ready to eat, toss them in the oil and roast them fresh.

4. How do I make sure my potatoes get crispy?
Make sure to space them out on the baking sheet—if they’re too close together, they’ll steam instead of roast. Also, be generous with the olive oil and roast at a high temperature for that crispy finish.

5. Can I use other herbs besides rosemary?
Absolutely! Thyme, sage, or oregano would all be fantastic in this recipe. You can mix and match to suit your taste and the dish you’re serving these with.

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Closing Note
These Herb-Infused Rosemary Roast Potatoes are the kind of side dish that goes with just about anything. They’re crispy, flavorful, and so easy to make, yet they feel special enough for company. Whether you’re making these for a holiday feast or just a regular weeknight dinner, they’ll elevate any meal. Plus, they’re so versatile that you can easily adapt them to your own preferences. I hope you give these a try and that they become a family favorite in your home, just like they did in mine!