These fool-proof crispy rosemary garlic roast potatoes make the perfect side for Sunday roast, Christmas dinner or Thanksgiving. These potatoes are boiled and then roasted with a rosemary garlic-infused olive oil. Make these bad boys and be gifted with ultra-crispy exterior roasties, with fluffy insides.
These Rosemary Garlic Roast Potatoes are..
- Utlra crispy on the outside, fluffy on the inside.
- Easy to make.
- Infused with rosemary garlic olive oil. YUM.
- The perfect vegan side for christmas dinner!
Ingredients for oven roasted Garlic Rosemary Roast Potatoes
- Potatoes: maris piper, yukon golds, or russets would work best in this recipe.
- Olive oil: a good quality olive oil!
- Garlic cloves: minced, so when cooked with the olive oil they release flavour, but don’t burn.
- Rosemary: fresh rosemary leaves, dried should work too, just half or even quater the amonut.
- Spices: just salt and black pepper!
How to make extra oven roasted garlic rosemary cripsy potatoes
Wash, then peel the skin off the potatoes. Then cut them into chunks, I like to cut the potatoes at an angle as this ensures more of a flat surface, which results in extra crispiness!! Next, add the potatoes into a pot filled with cold water and salt. This is the only chance we have to salt the inside of the potatoes so make sure you use the whole 1 tbsp!
Bring the water to a boil, and once it starts boiling start your timer for 7 minutes.
While the potatoes are boiling, make the rosemary garlic-infused olive oil. Add rosemary, garlic cloves, and olive oil into a small saucepan and cook for 3-5 minutes. Set aside until needed.
The potatoes may take 7 minutes, or a little more, just keep an eye on them and once they’re 90% cooked, drain the water. Once the waters drained, give the colander a shake to fluff up the edges.
Transfer potatoes onto a baking sheet and make sure none are overlapping each other. Using a sieve, drain the olive oil over the potatoes. Sprinkle with salt and black pepper. Gently toss together, flip the potatoes faced down on the side with the most surface.
Bake for 20 minutes, flip potatoes and bake for another 30 minutes or until crispy.
Plate roasties, then sprinkle with a little sea salt and freshly chopped rosemary.
Enjoy warm!
5 tricks for crispy roast potatoes
- Cut potatoes at an angle.
- Boiling the potatoes until 90% cooked.
- After draining the water out, give the colander a little shake to fluff up the potatoes edges.
- The side with the most surface area should be placed down on the baking sheet.
- Be patient. For ultra cripy potatoes it can take up to 40 minutes to roast.
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Print Vegan Rosemary Garlic Roast Potatoes
- Total Time: 1 hour 15 minutes
- Yield: 6 people 1x
Description
These fool-proof crispy rosemary garlic roast potatoes make the perfect side for Sunday roast, Christmas dinner or Thanksgiving. These potatoes are boiled and then roasted with a rosemary garlic-infused olive oil. Make these bad boys and be gifted with ultra-crispy exterior roasties, with fluffy insides.
Ingredients
- 1.4 kg potatoes
- 1 tbsp salt
- 1/3 cup olive oil
- 4–5 garlic cloves (minced )
- 1–2 tbsp freshly chopped rosemary
- salt + black pepper (to taste )
Instructions
- pre-heating Pre-heat oven to 220°C/428°F.
- boiling Boiling: Wash, then peel the skin off the potatoes. Then cut them into chunks, I like to cut the potatoes at an angle as this ensures more of a flat surface, which results in extra crispiness!! Next, add the potatoes into a pot filled with cold water and salt. Bring the water to a boil, and once it starts boiling start your timer for 7 minutes.
- cook Rosemary garlic infused oil: While the potatoes are boiling, make the rosemary garlic-infused olive oil. Add rosemary, garlic cloves, and olive oil into a small saucepan and cook for 3-5 minutes over medium heat. Set aside until needed.
- roasting Roasting: The potatoes may take 7 minutes, or a little more, just keep an eye on them and once they’re 90% cooked, drain the water. Once the waters drained, give the colander a shake to fluff up the edges. Transfer potatoes onto a baking sheet and make sure none are overlapping each other. Using a sieve, drain the olive oil over the potatoes. Sprinkle with salt and black pepper. Gently toss together, flip the potatoes faced down on the side with the most surface.
- bake Bake for 20 minutes, flip potatoes and bake for another 30 minutes or until crispy.
- eat Plate roasties, then sprinkle with a little sea salt and freshly chopped rosemary. Enjoy warm.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish, Snack
- Cuisine: American
Nutrition
- Calories: 100
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Sounds perfect for our Christmas lunch , Thank you
You’re welcome. Happy Holidays! Parita x
Made it for Christmas dinner, my family and I loved it! I cooked it for a little longer than 40 minutes because my oven is older and doesn’t get as hot.
These are genuinely the best potatoes i have ever made in my life. Every minute is worth it. An absolute crowd pleaser every single time. So flaky and crispy on the outside, so soft and salty on the inside. Every minute of this recipe is 100% worth it
Hey Bianca! I’m so happy you love this recipe as much as I do! Parita xx