Rosemary Garlic Potatoes Recipe

Prepare potatoes

Wash the potatoes thoroughly. If using larger baby potatoes or Yukon Gold, halve or quarter them so pieces are roughly 2–3 cm (¾–1 in). Pat dry with a towel—dry surfaces brown better.

Parboil (recommended)

Place the cut potatoes in a small pot and cover with cold water by about 1 inch (2.5 cm). Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook 6–8 minutes until the edges are just tender but the centers still firm. Drain well and let steam-dry in the colander for 1–2 minutes.

Heat pan

While potatoes steam-dry, heat a 10–12 inch (25–30 cm) skillet over medium-high heat. Add the olive oil and butter and let the butter melt and begin to foam but not brown, about 30–45 seconds.

Sear potatoes

Add the potatoes to the hot skillet in a single layer, cut-side down where possible. Let them cook undisturbed for 4–6 minutes until deep golden and crisp on the contact surface. Shake the pan occasionally to reposition pieces and prevent sticking.

Add aromatics

Reduce heat to medium. Push potatoes to the perimeter or make a small well and add the minced garlic and chopped rosemary to the pan. Sauté briefly, about 30–60 seconds, stirring so garlic and rosemary coat the potatoes and become fragrant but do not burn.

Finish cooking & season

Toss the potatoes to combine with the garlic and rosemary. Cook 2–3 more minutes until potatoes are tender when pierced with a fork. Season with the measured salt and freshly ground black pepper. If using, stir in the lemon zest for brightness.

Serve

Transfer the potatoes to a plate. Sprinkle the chopped fresh parsley over the top if using. Serve immediately while hot.