Why make this recipe
Crispy Rosemary Butter Roasted Potatoes are a delightful side dish that can elevate any meal. The combination of crispy edges and tender centers, along with the fragrant aroma of fresh rosemary, makes them a foolproof favorite for families and gatherings. They are easy to prepare and require minimal ingredients, making them perfect for both busy weeknights and special occasions.
How to make Crispy Rosemary Butter Roasted Potatoes
Ingredients:
- 2 lbs Yukon Gold potatoes, cut into 1-inch chunks
- 4 tbsp unsalted butter, melted
- 2 tbsp fresh rosemary, chopped
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Directions:
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or spray lightly with nonstick cooking spray.
- In a large bowl, toss the potatoes with melted butter, rosemary, garlic powder, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes until golden brown and crispy, flipping halfway through.
- Serve warm, garnished with extra rosemary if desired.
How to serve Crispy Rosemary Butter Roasted Potatoes
Crispy Rosemary Butter Roasted Potatoes pair well with many main dishes. Serve them alongside grilled meats, baked chicken, or a hearty vegetarian meal. They can also be a tasty addition to brunch alongside eggs or as part of a salad.
How to store Crispy Rosemary Butter Roasted Potatoes
To store any leftover potatoes, let them cool completely. Then, place them in an airtight container and refrigerate for up to 3 days. Reheat them in the oven for a few minutes to regain their crispy texture.
Tips to make Crispy Rosemary Butter Roasted Potatoes
- Make sure to cut the potatoes into even-sized chunks for uniform cooking.
- For extra crispiness, try soaking the potato pieces in cold water for 30 minutes before drying and roasting.
- Use fresh rosemary for the best flavor, but dried rosemary can work if fresh isn’t available. Use about half the amount.
Variation
You can add other herbs and spices to customize the flavor. Try using thyme or parsley, or add a pinch of paprika for a smoky touch. Feel free to mix in other vegetables, such as carrots or bell peppers, for a colorful medley.
FAQs
1. Can I use other types of potatoes?
Yes, other types of potatoes, such as Russet or red potatoes, can also work well. Just adjust the cooking time if needed.
2. Can I make this recipe ahead of time?
Yes, you can prepare the potatoes and toss them with the seasonings ahead of time. Store them in the refrigerator and roast them the next day.
3. How can I ensure the potatoes get crispy?
Cut the potatoes evenly and don’t overcrowd the baking sheet. Spacing them out allows hot air to circulate and creates a crispier texture.
Crispy Rosemary Butter Roasted Potatoes
Delightful side dish with crispy edges and tender centers, featuring fresh rosemary.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 lbs Yukon Gold potatoes, cut into 1-inch chunks
- 4 tbsp unsalted butter, melted
- 2 tbsp fresh rosemary, chopped
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or spray lightly with nonstick cooking spray.
- In a large bowl, toss the potatoes with melted butter, rosemary, garlic powder, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes until golden brown and crispy, flipping halfway through.
- Serve warm, garnished with extra rosemary if desired.
Notes
For extra crispiness, soak potato pieces in cold water for 30 minutes before drying and roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg