How to roast perfect roasted rosemary potatoes. A recipe featuring Russet potatoes and fresh rosemary.
Roasted rosemary potatoes are simple to make and require the bare minimum when it comes to ingredients. They’re perfect alongside just about any protein, including eggs, making them the ideal dinnertime or brunch companion.
However, a simple side dish like roasted rosemary potatoes still carries with it the potential to go terribly wrong. I don’t know about you, but I’ve got no time for soggy, oven-baked potatoes. No siree. Roasted potatoes should be crispy, and carry with them that signature potato crunch that leaves you yearning for more. If the potatoes are not roasted are properly, you will be left with a lackluster batch. This recipe ensures perfectly roasted potatoes every single time, but first, let’s talk about the how and the why.
HOW TO MAKE PERFECT ROASTED POTATOES
THE SIZE OF THE POTATOES
The first step in making perfect roasted potatoes is to cut them into equally shaped sizes. The more uniform they are in size, the more uniformly they will cook. In other words, they will all cook in the same amount of time.
THE OIL YOU FOR ROASTING POTATOES MATTERS
The oil is also a very important aspect of roasting potatoes. I tend to gravitate more toward canola oil for roasting at high temperatures as it has a higher smoke point, allowing our potatoes more time in the oven before they begin to go from golden-brown to black…cause nobody wants their potatoes that crispy.
THE BEST TEMPERATURE TO ROAST POTATOES
The best temperature to roast potatoes at is 425°. This temperature, in combination with the canola oil, ensures a crispy and golden crust.
HOW LONG DO YOU BAKE ROSEMARY POTATOES
Rosemary potatoes roasted at 425° take about 45-50 minutes in the oven.
THE TRICK TO PERFECTLY ROASTED POTATOES
The trick to getting perfectly roasted potatoes, with crispy-crunchy edges on every side is simple — you must toss them at least once throughout the cooking process. I’ve found the easiest way to toss the potatoes is to first line the baking sheet with nonstick aluminum foil. Even with a coating of oil, the potatoes still have a tendency to stick to the pan. The nonstick foil ensures you will be able to quickly and easily give them a toss, and when tossing, I tend to reach for the largest, widest spatula I can find.
But, they wouldn’t be roasted rosemary potatoes without the rosemary, now would they? For the flavor portion of this recipe, fresh rosemary is best. Fresh herbs add a vivacious kick to just about any dish, and these potatoes are no exception. And, for the seasoning, you need to look no further than Kosher salt and a little black pepper.
Few ingredients are required, only a touch of know-how and technique, and you are guaranteed perfectly roasted rosemary potatoes every time. You can count on this recipe to be a crowd-pleaser across the board: Men, women and children alike could enjoy them with just about any meal, at any given time of day. Please, enjoy.
A simple recipe for perfect rosemary roasted potatoes.
- 2 pounds (about 4) medium-sized Russet potatoes scrubbed and peeled
- 2 tablespoons canola oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh, minced rosemary
Preheat the oven to 425° and have ready a sheet pan (possibly two, see note below), lined with non-stick aluminum foil.
Cut the potatoes into quarters lengthwise. Then, cut into 1/2" pieces. Transfer to a large mixing bowl, drizzle with the canola oil and sprinkle with salt, pepper, and minced rosemary. Toss to combine.
Transfer the potatoes to the sheet pan, taking care to spread the potatoes apart so they are not bunched together or crowded.
Roast for 25 minutes, pull from the oven, toss using a wideset spatula and return to oven to continue cooking for another 20 minutes, or until golden and crispy.
If the potatoes are crowded on the sheet pan, use two. For crispy, golden results, air must be allowed to circulate around the potato. If using two pans sheet pans, and alternate their placement in the oven when you pull them out to toss the potatoes.