Description
Garlic & Rosemary Roasted Potatoes are a deliciously crispy and flavorful side dish featuring new potatoes tossed in a blend of olive oil, cornstarch, and aromatic spices, then roasted to perfection. Finished with grated Parmesan and fresh parsley, this recipe offers a perfect balance of a crispy exterior and creamy interior, making it a versatile and crowd-pleasing accompaniment for any meal.
Ingredients
Scale
Potatoes and Oil
- 3 lb new potatoes, quartered
- ¼ cup olive oil
Seasonings and Coatings
- 2 tbsp cornstarch
- 1 tsp freshly ground black pepper
- 2 tsp kosher salt
- 1 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp minced fresh rosemary
Finishing Ingredients
- ½ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C), using the convection setting if available to ensure even roasting and extra crispiness.
- Prepare the Potatoes: Wash and cut the new potatoes into quarters for uniform cooking and crisp edges.
- Toss the Potatoes: In a large bowl, combine the quartered potatoes with olive oil, cornstarch, black pepper, kosher salt, paprika, garlic powder, onion powder, and minced fresh rosemary. Mix thoroughly to evenly coat each potato piece with the spiced oil and cornstarch mixture.
- Arrange for Roasting: Spread the coated potatoes in a single layer on a parchment-lined baking sheet to prevent sticking and promote even browning.
- Roast the Potatoes: Place the baking sheet in the preheated oven and roast for 25-30 minutes until the potatoes develop a crispy exterior while remaining soft and creamy inside. Stir halfway through if desired for even crispiness.
- Finish and Serve: Remove the potatoes from the oven and transfer to a serving dish. Immediately sprinkle with grated Parmesan cheese and optional chopped fresh parsley for added flavor and color. Serve hot for the best taste and texture.
Notes
- The use of cornstarch in the coating is key to achieving a sensationally crispy crust on the potatoes.
- Feel free to swap the fresh rosemary with dried if fresh is unavailable, but fresh herbs will maximize aroma and flavor.
- These roasted potatoes pair wonderfully with grilled meats, roasted chicken, or as a hearty vegetarian side.
- To add a little heat, sprinkle some cayenne pepper or chili flakes along with the paprika before roasting.
- Leftovers can be reheated in a toaster oven or conventional oven to retain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 282 kcal
- Sugar: 2 g
- Sodium: 510 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 7 mg
