Start to Finish: 35 to 45 minutes
Servings: 4 to 6
Difficulty Level: Beginner
A microwave can do many things well, but it can't give potatoes a golden-brown crust. To make roasted rosemary potatoes as quickly as possible, use thin pieces and cook them quickly in boiling water before moving them to the oven. This method, called parboiling, partially cooks the potatoes and cuts down on overall prep time.
- 2 pounds of russet or small red potatoes
- 3 tablespoons olive oil, plus more for the pan
- 2 tablespoons fresh rosemary leaves
- 1 teaspoon salt
- Black pepper
Fresh rosemary is the best choice for this recipe but you can substitute dried rosemary if necessary. Dried herbs are more potent than fresh, so use only 2 teaspoons of dried rosemary.
Heat the oven to 450 degrees Fahrenheit.
Set a pot of water over high heat to boil.
Meanwhile, scrub the potatoes under running water. Cut away any black spots. Leave the skins on as they turn crispy when roasted and doing so saves time.
Slice the potatoes into pieces about 1/2-inch thick. If you're using small red potatoes, you may keep the slices whole. Cut larger slices into bite-size chunks.
Thin pieces cook more quickly than thick ones but they're also more prone to break apart while cooking. You can cut the potatoes into large chunks if you wish, but this adds 5 to 10 minutes of baking time.
Transfer the pieces to the boiling water. Let them cook for 5 minutes, then pour them into a colander to drain.
Finely chop the rosemary. Combine the potatoes, oil, rosemary, salt and pepper in a large bowl. Toss the potatoes with your hands or a large spoon until they're evenly coated with oil.
Brush a baking sheet with olive oil. Spread the potatoes out in an even layer on the sheet. Bake them for 20 to 30 minutes, flipping them after 10 minutes. The potatoes are done when they're golden brown on both sides. Watch them closely as they can burn quickly.
Variations to Try
- Add a few cloves of minced garlic when you combine the potatoes, oil and seasonings.
- Sprinkle the potatoes with grated Parmesan before baking. It will turn crunchy and nutty when roasted.
- Use duck fat instead of oil.
- Make mixed-herb potatoes by adding thyme, marjoram and parsley along with rosemary.
- Sweet potatoes may be substituted for white potatoes.
Roasted rosemary potatoes need nothing more than a little salt and pepper to taste and a side of ketchup if desired, but experiment with more gourmet dips and sauces. Make a lemon-butter sauce to drizzle over them, or dunk the potatoes in a salty soy and mushroom sauce. A dill and sour cream dip is another fitting complement -- the cool creaminess of the sour cream balances the hot, crispy potatoes.
Serve these potatoes as a side for any roasted meat dish or as as part of a savory breakfast with scrambled eggs.