Rosemary Roasted Potatoes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Dried rosemary is more convenient and thyme is often cheaper.

Peel the Yukon Gold potatoes.

Soak the peeled potatoes in water for 20-25 minutes to remove excess starch.

Rinse, drain, and dry the potatoes with a kitchen cloth to ensure they roast rather than steam.

Remove the leaves from a couple sprigs of fresh rosemary and give them a rough chop.

Smash a couple cloves of garlic with the side of a knife, leaving the papery skin on to protect them while roasting.

In a large bowl, add the potatoes, chopped rosemary, smashed garlic, drizzle with extra virgin olive oil, and season with salt and freshly cracked black pepper.

Mix everything in the bowl to ensure the potatoes are well coated and seasoned.

Spread the potatoes out on a baking sheet, ensuring they are spaced nicely. Optionally, use parchment paper for easy cleanup.

Place the baking sheet in the oven preheated to 375°F (190°C) for about 1 hour and 15-20 minutes, depending on your oven.

After about 30-40 minutes, remove the potatoes, flip and toss them around, then return to the oven to finish roasting.

The potatoes are done when you can easily pierce them with a knife and they are nicely browned, with some crispy and some soft.

Plate the potatoes and open up the roasted garlic, garnishing with more rosemary if desired.

Cooking Techniques

Equipment Needed

Spice Level: