Garlic Rosemary Roasted Potatoes Recipe (2024)

FAQs

How do you roast potatoes with garlic and rosemary Jamie O? ›

Bash up rosemary leaves with pestle and mortar (or back of knife). Step 2In roasting pan, heat about 1/4 cup olive oil; add garlic, potatoes, and rosemary. Season and toss together until well-coated. Place pan in oven, shaking it every so often, until potatoes are golden and crispy — about 30 to 35 minutes.

How do you not burn garlic when roasting potatoes? By leaving garlic cloves in their skin they don't burn but instead roast and become super soft and buttery.

Yes! Soak the potatoes in cold water to remove the excess starch from the outside of the potato. There are a few reasons why you want to remove that starch (it makes the potatoes burn, it keeps them from crisping up, it turns to sugar) but all you really need to remember is to soak them at least one hour.

If roasted potatoes lack their crunchy sheen, overcrowding is usually the culprit. Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast.

Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get very hot to achieve maximum crispiness.

Keep potatoes crisp in a warm oven if you're serving them in 1-2 hours. If there is a slight wait before everyone eats, don't cover the crispy potatoes—this traps steam which will make the potatoes soggy. Just keep them in the oven, but turn the temperature to the lowest setting.

Don't worry. Garlic that turns green is completely safe. The colour is probably the result of a reaction between sulphur compounds and amino acids (building blocks of protein) that are naturally present in garlic.

Garlic can sometimes burn when cooked due to the presence of sulfur-containing compounds in it.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

What happens if you don't soak potatoes in water? ›

First let's talk about why cut potatoes need to be immersed in water to begin with. The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.

Why use salt water for soaking potatoes? There's moisture naturally found in potatoes, and moisture is drawn to higher concentrations of salt. (This is a process called osmosis.) So, if you put the potatoes in a salt water bath, that will help draw out some of their moisture, resulting in crispier fries.

Here's a few tricks to try to make them even more delicious. Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch. A tablespoon is all you need!

To have a truly marvellous roast potato, one must simply let the potato dry completely after parboiling, before roasting in extremely hot fat.

Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so.

Preheat the oven to 180°C/350°F/gas 4.

Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and steam dry. Tip into a large roasting tray and drizzle with 2 tablespoons of oil, then add a good pinch of sea salt and black pepper. Bash and add the unpeeled garlic cloves to the tray, then roast for 20 minutes.

You'll chop the potatoes up, soak them in cold water, drain and dry them, and then coat them with the olive oil, garlic, and seasonings. Once that's done, bake them for 35 minutes while you get the rest of dinner together.