Garlic & Rosemary Pommes Recipe

Preheat and wash

Preheat oven to 425°F (220°C). Wash potatoes thoroughly. If using larger potatoes, cut into 1-inch cubes; if small/new potatoes, halve or quarter so pieces are roughly uniform (about 1 inch). Pat dry with a clean towel.

Parboil (optional for extra tender interior)

Place cut potatoes in a pot and cover with cold salted water. Bring to a boil and simmer 6–8 minutes until just beginning to be tender but not falling apart. Drain well and return to the pot; give the pot a shake over low heat for 30–60 seconds to roughen the edges (this helps them crisp). If you skip parboiling, proceed to toss raw potatoes with oil and roast a bit longer.

In a small bowl, combine minced garlic, chopped rosemary, thyme (if using), olive oil, melted butter, smoked paprika, salt, and pepper. Mix well so garlic and herbs are evenly distributed in the oil-butter mixture.

Spread the prepared potatoes on a rimmed baking sheet in a single layer. Pour the garlic-rosemary mixture over the potatoes and toss with a spatula or your hands until every piece is lightly and evenly coated. Arrange cut sides down where possible for better browning.

Roast in the preheated oven for 25–35 minutes, turning once or twice during cooking, until potatoes are deep golden and crisp on the outside and tender inside. If you did not parboil, they may take 35–45 minutes. Use a spatula to flip pieces halfway through to brown evenly.

When potatoes are done, remove from oven. While still hot, sprinkle with grated Parmesan (if using) and lemon zest for brightness, and toss gently to coat. Taste and adjust seasoning with additional salt and pepper if needed.

Transfer to a serving dish and garnish with chopped parsley. Serve immediately.