CRISPY ROASTED ROSEMARY POTATOES

Crispy Roasted Rosemary Potatoes are crispy on the outside and soft on the inside, with a savory flavor that is enhanced by the addition of fresh rosemary. These rosemary garlic potatoes are a delicious and easy side dish that can be enjoyed with a wide variety of meals.

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: American

Keyword: CRISPY POTATOES, Crispy Roasted Rosemary Potatoes

Servings: servings

Calories: 288kcal

Author: Jessica & Nellie

Ingredients

2 lbs russet potatoes
1 rosemary sprig
½ tsp salt
3-4 TBSP olive oil
2 garlic cloves minced
¼ tsp black pepper
2 TBSP all-purpose flour or cornstarch to keep it gluten-free

Instructions

Prep: Preheat the oven to 425°F. Spray a large baking sheet with non-stick cooking spray and set it aside.
Wash and cut your potatoes in wedges. Using a sharp knife, slice the potato in half. Place the cut side down on the cutting board and slice again in half lengthwise. Cut each quarter in half again for 8 wedges. If your potato is supersized, you may want to halve these wedges again.
Seasoning: Pat potatoes dry with a clean tea towel and place them into a large bowl or tray. Add all-purpose flour and use your hands to coat. Tossing the potatoes with flour helps create a thin and crisp outer layer during roasting. For a gluten-free option, you can use cornstarch instead of all-purpose flour.
Arrange potatoes in a single layer in a baking tray. Crowding the tray can lead to uneven cooking and prevent the potatoes from becoming crispy. Then topped with minced garlic and drizzle with olive oil. Add rosemary leave, salt and pepper.
Bake: Bake for 30-35 minutes, flipping potatoes over at halfway the cooking time. This helps all sides become beautifully golden and crispy. Once potatoes are brownish and crispy, remove them from the oven.

Notes

Left over roasted potatoes can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition