Roasted Rosemary Potatoes Recipe
Make Roasted Rosemary 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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The Premium - Potatoes & Seasoning
Method
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it to prevent sticking. Position a rack in the middle of the oven.
Scrub the potatoes well. If using baby potatoes, halve or quarter them so pieces are roughly 1 to 1 1/2 inches each; if using larger Yukon Golds, cut into 1-inch cubes. Aim for uniform pieces so they roast evenly.
Optional step: place cut potatoes in a pot of cold, lightly salted water. Bring to a gentle boil and simmer 5 minutes until just starting to become tender but still firm. Drain thoroughly and let steam-dry in the colander for 2–3 minutes to remove surface moisture. This yields creamier interiors and crispier exteriors.
Place the drained (or raw, if you skipped parboil) potatoes in a large mixing bowl. Add the olive oil, minced garlic, chopped rosemary, kosher salt, black pepper, and smoked paprika if using. Toss thoroughly but gently so each piece is evenly coated. Spread the potatoes in a single layer on the prepared baking sheet, cut-side down when applicable, leaving space between pieces for air circulation—crowding will steam them instead of roast.
Roast in the preheated oven for 25–35 minutes, turning once halfway through (around 12–18 minutes) so all sides brown evenly. Roast until potatoes are deep golden and edges are crisp and a knife slides into the center easily. Exact time depends on potato size and whether you parboiled.
Remove the baking sheet from the oven. While still hot, taste and adjust seasoning with flaky sea salt if using. Sprinkle lemon zest over the potatoes and toss gently to distribute (lemon is optional but brightens the flavor). Scatter chopped parsley for color and freshness.
Transfer to a warmed serving dish and serve immediately while crisp. These roasted rosemary potatoes pair well with roasted meats, grilled fish, or as a premium side for a holiday or weeknight meal.