Roasted Rosemary Potatoes

These Roasted Rosemary Potatoes are perfect as a side dish or a hearty snack and you can make them with only 5 main ingredients. Crispy on the outside, tender on the inside, and infused with the earthy fragrance of rosemary, these potatoes are a delightful accompaniment to any meal.

Main Ingredients

1 kg (about 2.2 lbs) potatoes – see Notes section for the type of potatoes to use
2 Tbsp fresh rosemary
3 cloves garlic
1/2 tsp red pepper flakes (optional for a spicy kick)
1 lemon, zest only

Basic Pantry Ingredients

3 Tbsp olive oil
1.5 tsp salt & 1/2 tsp pepper, or more to taste

Directions

Preheat oven to 200°C (400°F).

Peel and cut potatoes into cubes.

Finely chop the fresh rosemary and mince the garlic.

In a large bowl, toss the potato cubes with olive oil, chopped rosemary, minced garlic, lemon zest, red pepper flakes (if using), salt, and pepper.

Spread the potatoes in a single layer on a baking sheet.

Roast in the preheated oven for 35-40 minutes, or until they are golden and crispy, stirring occasionally.

Notes:

The best types of potatoes are those that hold their shape well when roasted and have a good surface for crisping up. Ideal choices include:

Yukon Gold Potatoes: Their medium starch content and naturally buttery flavour make them excellent for roasting. They have a good balance of being firm enough to hold their shape and tender when cooked.
Red Potatoes: Known for their waxy texture, red potatoes are great for roasting as they maintain their shape and have a creamy interior when cooked.
Russet Potatoes: While they are more commonly used for baking and mashing, Russets can also be used for roasting. They have a high starch content which helps in forming a crispy exterior.
New Potatoes or Baby Potatoes: These are small, waxy, and have a sweet flavour. They roast beautifully and are easy to prepare as they don’t require peeling.

Each of these types will absorb the flavours of the rosemary, garlic, and other seasonings well, and develop a deliciously crispy exterior while remaining tender inside when roasted.