There’s nothing quite like the scent of rosemary-infused potatoes roasting to golden perfection. This recipe creates wonderfully rustic, hearty potato chunks with a delightfully crisp exterior and a soft, fluffy inside. They’re reminiscent of a classic Sunday dinner, making them the perfect companion to a plant-based roast or as the star of a simple weeknight meal. Get ready for your new favorite side dish!
Ingredients
• 2.2 lbs / 1 kg waxy potatoes, such as Yukon Gold or red potatoes
• 3 tbsp / 45 ml olive oil
• 4 tsp fresh rosemary, finely chopped (or 2 tsp dried)
• 1 tsp sea salt, or to taste
• ½ tsp freshly ground black pepper, or to taste
Instructions
1. Preheat your oven to 400°F / 200°C.2. Peel the potatoes and cut them into large, 1.5 to 2-inch chunks.3. In a large bowl, toss the potato chunks with olive oil, chopped rosemary, salt, and pepper until they are evenly and generously coated.4. Spread the potatoes in a single layer on a large baking sheet or in a roasting pan. Ensure they have space and aren’t overcrowded to promote browning.5. Roast for 40-45 minutes, flipping them halfway through, until they are golden brown, crispy on the edges, and easily pierced with a fork. Serve immediately.
Nutritional Information
• (Estimated)
• Per serving (recipe serves 6):Calories: 280 kcalCarbohydrates: 42gFat: 11gProtein: 5gPlease note this is an estimate and can vary based on exact used.
Pro Tips
• For extra crispy potatoes, soak the cut potatoes in cold water for 30 minutes to remove excess starch. Pat them completely dry before tossing with oil.
• Do not overcrowd the baking pan. Give the potatoes plenty of space to roast rather than steam. Use two pans if necessary.
• For a fluffy interior and super crisp exterior, parboil the potato chunks for 7-10 minutes before roasting. Drain well, shake the colander to rough up the edges, then toss with oil and seasonings.
• Add 3-4 whole, smashed garlic cloves to the pan during the last 15 minutes of roasting for a delicious, mellow garlic flavor.
FAQ
Q: What vegetarian main dish goes well with these rosemary potatoes
A: These potatoes are a perfect side for a plant-based roast, lentil loaf, or grilled portobello mushrooms. For a complete meal, serve them alongside a hearty bean salad or a block of seasoned and baked tofu for a great source of protein.
Q: How can I make these roasted potatoes a complete vegetarian meal
A: To turn this side dish into a one-pan meal, add a can of drained and rinsed chickpeas or white beans to the baking sheet during the last 15-20 minutes of roasting. You can also add other vegetables like broccoli florets or bell pepper chunks for extra nutrients.
Q: Are these rosemary roasted potatoes vegan
A: Yes, this recipe is naturally vegan as it uses only plant-based ingredients: potatoes, olive oil, and seasonings. It’s a great choice for anyone following a vegan or dairy-free diet.
Q: How do I store and reheat leftover roasted potatoes
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat them in a 400°F / 200°C oven or an air fryer for 5-10 minutes until they are hot and crispy again. Avoid using a microwave, as it can make them soggy.
