Rosemary Roasted Potatoes Recipe
Make Rosemary Roasted Potatoes Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Seasoning & Oil
Finishing (optional)
Method
Potatoes
- 1
Preheat and prepare potatoes
Preheat oven to 220°C (430°F). Wash the potatoes thoroughly. If using larger Yukon Golds, cut into 2–3 cm (¾–1 inch) chunks; if using baby potatoes, halve or quarter so pieces are roughly uniform in size for even roasting.
- 2
Parboil (optional but recommended)
Place the cut potatoes in a pot and cover with cold water. Add 1 tsp salt and bring to a boil. Boil gently for 6–8 minutes until the exterior starts to soften but the centers are still firm. Drain in a colander and shake gently to roughen the edges — this helps create crisp edges.
Seasoning & Oil
- 3
Mix seasoning
In a large bowl, combine 3 tablespoons olive oil, chopped rosemary, minced garlic, smoked paprika (if using), 1 tablespoon salt, and 1 teaspoon black pepper. Stir to create an evenly mixed dressing.
- 4
Toss potatoes
Add the drained (and slightly roughened) potatoes to the bowl and toss thoroughly so each piece is coated with the oil-herb mixture. Alternatively, put the potatoes directly on a rimmed baking sheet and drizzle the seasoned oil over them, then toss with a spatula.
- 5
Arrange for roasting
Spread the potatoes in a single layer on a rimmed baking sheet, cut-side down where applicable, leaving a little space between pieces for hot air circulation. Do not overcrowd the pan.
Roasting & Finishing
- 6
Roast
Place the baking sheet in the preheated oven and roast at 220°C (430°F) for 25–35 minutes. After the first 15 minutes, use a spatula to turn the potatoes so they brown evenly. Continue roasting until golden-brown and crisp on the outside and tender inside (a fork should meet little resistance). Total time depends on potato size and whether you parboiled.
- 7
Finish
When potatoes are done, remove from oven and immediately transfer to a serving bowl. While still hot, add lemon zest (if using), chopped parsley and grated Parmesan (if using). Toss gently to distribute. Taste and adjust seasoning with additional salt and pepper if necessary.
- 8
Serve
Serve hot as a contorni (side dish) alongside meats, fish, or vegetables. Leftovers can be reheated in a 200°C (400°F) oven for 8–10 minutes to re-crisp.