Rosemary roast potatoes are one of those side dish recipes that never gets old. You can just about pair this versatile recipe with any meal. I loved my rosemary roast potatoes with my whole smoked turkey and my smoked chicken. The latter just wouldn’t be complete without this potato side dish. It is a very easy dish to prepare and only uses a few inexpensive ingredients.
The only tedious bit is peeling the potatoes, but if you’ve got kids at home, you can easily pass on the job and make cooking a fun family activity. Use a safe peeler and protection gloves of course when your kids want to help out in the kitchen. Together, you can create a filling side dish that can store for days in the fridge. If you’re using new or baby potatoes, you can skip the peeling altogether and simply scrub the vegetables.
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types of potatoes
One of the first questions that my readers ask me when doing potato recipes is what type of potato should be used Well, I would argue that you can use any type of potato for making these rosemary roast potatoes. However, for optimal results, I highly recommend going for those types of potatoes that are high in starch. Meaning, the more starch the potato contains, the more absorbent it will be, i.e. perfect for roasting. In contrast, the waxy potato types are excellent for making salads or soup because they hold their shape really well. Again, you can use both, but a starchy potato, such as the Russet variety, is more fitting for the rosemary roast potatoes.
Idaho potatoes are fairly medium-sized with a brown skin. Once you roast them, they tend to have a soft texture. As they are absorbent, they’ll be even more enjoyable with a bit of butter. Moreover, if you add the butter, it will infuse with the essential oils of the rosemary. You can also use Katadin potatoes which also have a brown skin and but more yellow inside. Likewise, they react the same when you roast them. Lastly, you can also use the all-purpose potatoes which have medium levels of starch in them. So, which potatoes will you go for when you’ll make the rosemary roast potatoes?
Crisp rosemary leaves are moreish, and it really does make you wonder why you don’t add it more regularly to your meal. Just ask yourself, when was the last time you cooked with rosemary? Indeed, it’s one of the more aromatic herbs, giving off an evergreen essence in any meal. Some people might think that it is too strong and bitter in some cases.
When cooking with rosemary, it is best to add sprigs on top of ingredients. Especially, if you are making an oven dish like these rosemary roast potatoes. After cooking you can simply remove the stems. As the essential oils are quite bitter when released, they can overpower the dish. Don’t add too much rosemary to a dish but don’t be afraid of it either. Experience will teach you how much you prefer.
What I love about these rosemary roast potatoes is that there is so much room for creative flair. You can easily add an extra ingredient or spice up the dish. Ordinarily, I enjoy adding garlic to my side dishes to make things more interesting. Usually I take three large cloves of garlic and chop them up finely. Afterwards, I spread them through the rosemary roast potatoes and add a bit of butter. They’ll cook together in the oven, with those amazing garlic notes. Let’s face it, garlic, butter and rosemary is a classic combination that works well.
Recently, I have started cooking more and more with paprika powder. Equally, I enjoy is sprinkling it over my potatoes. Yes, it does with well with the rosemary roast potatoes, but only if you don’t add too much of the rosemary. The paprika will give the potatoes a certain sweetness. You can also use hot smoked paprika if you like things with a smoky edge.
I always like spicing my recipes up. For example, instead of making the traditional roasted carrots, I made cumin roast carrots. Both were exceptional and paired very well with meats and other main courses.
The preparation process is super easy when it comes to making these rosemary roast potatoes. You can, of course, use the traditional oven method, but I used Tefal Actifry instead. Both instructions are provided. I know that we are prone to crank up the oven as we impatiently wait for the roasting process to finish. However, I recommend using a medium to lower heat setting because otherwise you will burn off the rosemary. Plus, waiting for slow roasted ingredients is always worth the wait.
If you’ve never come across an Actifry, then you might want to check out my harrisa prawns and my curried cauliflower with yoghurt recipes. I go into detail about cooking with the product and explain its main features. Plus, you’ll get to see what other tasty recipes you can make with it.
The best thing about making a vegan side dish is that you can pair it with other vegan side dishes. You can enjoy your meal with a broader selection of side dishes to choose from. For example, you can also try making the pimientos de padrón, which are pan-fried Spanish peppers. Or, you can serve them with roasted vegetables, such as roasted beetroot.
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- 1kg (2lbs) new potatoes, washed and quartered
- 30ml (2 tbsp) rosemary leaves, washed
- 30ml (2 tbsp) oil
- Salt and pepper, to taste
- Preheat the oven to 220°C/425°F/gas mark 7.
- Toss the potatoes in oil until evenly coated then arrange in a roasting tin in one layer.
- Sprinkle with rosemary and roast in the oven for 40 minutes or until crisp and golden brown. Flip the potatoes twice with a spatula during cooking to ensure even browning.
- Remove from the oven, season with salt and pepper, and serve immediately.
- The above recipe is when you use the oven. However, in this case I used my trusty Actifry. Only 15ml (1 tbsp) of oil is needed in this case and cooking time is around 40 minutes. Keep on cooking if you want to potatoes to be even more browned and crisper.
- Serving Size: 1 serving
- Calories: 160
- Sugar: 1.9 g
- Sodium: 11 mg
- Fat: 5 g
- Carbohydrates: 27 g
- Fiber: 4.5 g
- Protein: 2.9 g
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