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italian roasted potatoes with rosemary recipe

Italian Roasted Potatoes with Rosemary

This recipe offers perfectly roasted potatoes with a crisp, golden exterior and a fluffy, tender center. The combination of garlic, rosemary, and olive oil adds a rich, aromatic flavor, making it a great side dish for any meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 lbs 900g Russet or Maris Piper potatoes
  • 4 cloves garlic crushed, unpeeled
  • 4-5 fresh rosemary sprigs
  • 3-4 tbsp olive oil or duck fat for a richer finish
  • 1 tsp salt for parboiling + finishing
  • 1 tsp paprika or onion powder optional, for added warmth
  • 2 tbsp grated Parmesan cheese optional, for extra flavor

Method
 

Parboil the Potatoes:
  1. Preheat the oven to 425°F (220°C).
  2. Peel and cut the potatoes into roughly 2-inch pieces.
  3. Bring a large pot of salted water to a boil, add the potatoes, and simmer for 6-8 minutes until just tender.
  4. Drain the potatoes thoroughly, let them steam-dry for a few minutes, then shake them in a colander to rough up the edges.
Prepare the Oil Infusion:
  1. Gently heat olive oil (or duck fat) in a pan over medium-low heat.
  2. Add crushed garlic cloves and fresh rosemary sprigs. Let the oil infuse for 5-10 minutes, making sure the garlic doesn’t brown.
  3. Strain the infused oil into a large metal baking pan and heat the pan in the preheated oven for a few minutes until hot.
Roast the Potatoes:
  1. Carefully add the parboiled potatoes to the hot pan and toss them to coat in the oil.
  2. Sprinkle with a teaspoon of salt.
  3. Roast for 30 minutes, then flip the potatoes with a spatula.
  4. Add the reserved garlic cloves and rosemary sprigs to the pan, then continue roasting for another 10-20 minutes until the potatoes are deep gold and crispy on the edges.
  5. Optional: Sprinkle Parmesan cheese on the potatoes for a savory crust in the final minutes of roasting.
Serve:
  1. Once the potatoes are crisp and golden, remove them from the oven.
  2. Serve immediately, finishing with a pinch of salt and pepper.

Notes

  • You can use Yukon Gold potatoes for a softer, buttery texture if you prefer less crunch.
  • For a richer flavor, try substituting olive oil with rendered duck fat.
  • These potatoes make a great side dish for roasted meats, chicken, or as part of a hearty brunch.