Crispy Roasted Red Potatoes with Garlic & Rosemary

Crispy roasted red potatoes with garlic and rosemary are the perfect pairing with red meat or grilled chicken. What sets these red potatoes apart is the ultra-tender inside and the perfectly crisp exterior. there’s a secret to the method.

The simplest roasted potato recipe calls for coating raw potatoes with oil and seasonings, spreading them on a baking sheet, and roasting them in the oven. The problem with this method is the mismatched time it takes to crisp the exterior and fully cook the inside. Tender potatoes are usually burnt or overcooked on the outside.

These roasted red potatoes are parboiled prior to baking, rendering a fluffy texture and an unmatched crispy exterior from roasting in oil. Finally, the potatoes are basted in garlic and rosemary butter for a buttery and garlicky finish. It’s one of the most delicious potatoes all around. While this method may seem like extra hassle, it’s one that shouldn’t be skipped.

Parboil Roasted Potatoes

Parboiling potatoes is the process of partially boiling potatoes in salted water. This process adds flavor and will result in roasted potatoes with a creamier finished texture. The flavor is better because the potatoes will absorb the salty water.

According to J. Kenji López-Alt, parboiling the potatoes with a hint of vinegar builds strong pectin bonds and a starchy outer layer of potato. He also mentions that the acid acts as insurance against over-boiling the potatoes. The pectin that holds potato cells together is strong in slightly acidic environments.

For the crispiest results, quarter the potatoes to increase the exposed starchy surface area. The skin on the potatoes will not form the same golden crust.

Roasting Red Potatoes

Roast potatoes coated in plenty of olive oil at 450°F for 30-35 minutes or until potatoes are deep golden in color and crispy on the outside. Always flip/rotate the potatoes halfway through to ensure the cut/exposed edges each have at least 15 minutes facing down flat on the pan. The hot pan and olive oil are what deliver the beautiful golden crust.

Garlic Butter Sauce

The final step of this recipe consists of basting the potatoes in melted butter infused with sliced garlic and a sprig of rosemary. Gently melt the butter in a small saucepan and bring to a very low simmer. The key is to not burn or brown the butter. Heat for 5 minutes and turn the heat very low to keep warm and let the flavors incorporate. It’s a fantastic final touch and prevents burning the garlic in the oven.

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Crispy Roasted Red Potatoes with Garlic and Rosemary Recipe

• Author: Shawn Williams
• Prep Time: 15 mins
• Cook Time: 35 mins
• Total Time: 45 mins
• Yield: 4-6
• Category: Side
• Cuisine: American

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Description

Perfectly roasted red potatoes with an ultra-tender inside and golden crisp exterior. Brushed with garlic butter for the ultimate finish.

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Ingredients

• 1 pound small red potatoes, quartered
• 1/4 cup olive oil
• 1–2 tablespoons fresh rosemary, removed from sprig and finely chopped
• 1 tablespoon distilled white vinegar
• sea salt and ground pepper to taste

Garlic butter

• 3 tablespoons butter
• 2 garlic cloves, thinly sliced
• 1–2 sprigs fresh rosemary

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Instructions

1. Preheat oven to 450°F.
2. Rinse the potatoes and cut them into halves or quarters depending on the size. The more exposed starchy surface area (non-skin side), the crispier potatoes will be.
3. In a large pot, bring water to a boil over high heat. Add a big pinch of salt, vinegar, and red potatoes. Cover and return to a boil, then reduce heat to a simmer and cook until potatoes are barely tender, about 5 minutes. Potatoes should be met with some resistance when pierced with a paring knife.
4. Strain all water and return the potatoes to the pot. Add olive oil, rosemary, salt, and pepper. Stir with a metal spoon to fully coat potatoes in oil and spices.
5. Distribute potatoes evenly on a greased rimmed baking sheet. Ensure exposed potato flesh is facing down on the pan.
6. Bake for 15 minutes and then rotate/flip potatoes to ensure additional sides are facing down. Bake another 15-20 minutes until potatoes are deep golden brown and thoroughly crisped.
7. In the last 15 minutes of cooking, melt butter in a small saucepan over low heat with rosemary and garlic. Bring to a light simmer and turn the heat down low to prevent burning or browning. Keep on low for about 5 minutes, stirring occasionally.
8. Baste potatoes all over with garlic butter as soon as they come out of the oven and serve. 

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Notes

Parboiling potatoes is the process of partially boiling potatoes in salted water. This process adds flavor and will result in roasted potatoes with a creamier finished texture. The flavor is better because the potatoes will absorb the salty water.

For the crispiest results, quarter the potatoes to increase the exposed starchy surface area. The skin on the potatoes will not form the same golden crust.

These can also be roasted in a cast iron skillet!

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Nutrition

• Serving Size: 1 cup
• Calories: 196
• Sugar: 1.5g
• Sodium: 30mg
• Fat: 9.9g
• Saturated Fat: 1.5g
• Carbohydrates: 21.1g
• Fiber: 3.6g
• Protein: 3.1g
• Cholesterol: 0mg

Keywords: roasted red potatoes, how to cook red potatoes, crispy roasted potatoes

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