Golden Roasted Potatoes with Rosemary and Garlic
Easter Recipes Potatoes Side Dishes
The perfect side dish for roast lamb. Essentially, they are a festive version of golden potatoes - I was more generous with the oil, which is why the crust looks more appetizing. But it's a holiday and everything needs to look perfect! Plus, I added garlic and rosemary at the end, an idea from Thomas Straker that I really liked because the flavors stay fresh. They're so good that the portions will seem small.
Ingredients
8 medium potatoes (1 kg)
7 tablespoons olive oil
3 large garlic cloves
3 rosemary sprigs (about 7 g)
salt
Servings: 4
Calories: 402 / serving
How to prepare golden roasted potatoes with rosemary and garlic
- Peel the potatoes and cut them into quarters. Boil them in salted water until a fork slides in easily (about 12-14 minutes after the water starts boiling; start checking after 10 minutes so they don't overcook and fall apart easily). Drain well and then let them sit for 10 minutes to allow the water to evaporate.
- Meanwhile, preheat the oven to 220°C (425°F).
- Pour the oil into a wide baking pan (where the potatoes won't be crowded) and add enough oil to create a thin layer covering the bottom (I used 5 tablespoons). Place the pan on the stovetop and heat the oil.
- Add the drained potatoes to the hot oil. Sprinkle with salt, add another 2 tablespoons of olive oil, and mix well so the potatoes are coated with oil.
- Transfer the pan to the preheated oven and roast the potatoes for 45-60 minutes. Stir them every 20 minutes. They're ready when they have a golden and crispy crust (taste one) but don't let them get too dark.
- In a mortar, crush the garlic with salt until you have a fine paste, then add the very finely chopped rosemary and pound lightly until well combined.
- Pour the rosemary-garlic paste directly over the potatoes taken out of the oven and mix. The garlic and rosemary will cook gently from the heat of the pan and infuse the potatoes with their aroma.
- Place the hot potatoes on the serving platter and sprinkle with coarse sea salt. If desired, you can grate Parmesan on top or crumble some feta cheese. Serve the potatoes warm. They stay crispy for about 1 hour.
