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Golden brown and crispy – these oven roasted potatoes with fresh rosemary taste incredibly delicious. This Mediterranean classic is quick to prepare without boiling and can be served in a variety of ways. You can find a detailed rosemary roasted potatoes recipe with the exact quantities and step-by-step instructions below.
Which type of potato for rosemary potatoes?
Waxy potatoes are best for the rosemary potatoes recipe, just like for the potato fries recipe. They don’t fall apart so quickly during cooking and therefore keep their shape in the oven.
Also, use first early potatoes if possible. They have a thin skin that you can eat without any problems. They also have a delicate taste and are not too big.
The potatoes should also be fresh and well stored. Then you don’t have to peel them.
Preparing the tubers
You should first wash the potatoes thoroughly and then pat them dry. They must not remain wet so that they become crispy in the oven.
If your potatoes are not bruised or damaged and look fresh, you can use them with their skin on. Green, sprouted or damaged tubers should be peeled.
Cut small potatoes into halves. Medium-sized potatoes should be cut into quarters. You can cut large potatoes into about six wedges.
It is important that all the potato pieces are roughly the same size. This allows them to roast evenly in the oven.
How to serve rosemary roasted potatoes?
You can serve the oven roasted potatoes with fresh rosemary in a variety of ways.
With a vegetable salad, they make a perfect main meal. The Russian carrot salad, coleslaw with sour cream, Russian beet salad, stewed cabbage or beet pkhali also go well with them.
The rosemary roasted potatoes are no less delicious with a dip. I served them with guacamole. A cucumber yoghurt dip, which I made for my zucchini fritters, for example, is also ideal.
You can also serve the rosemary potatoes as a side dish with falafel or vegan patties, such as the carrot fritters, lentil patties or oatmeal patties. They are also delicious with the lentil loaf or the bean roast.
These potatoes are
- crispy on the outside,
- tender and soft on the inside,
- spicy,
- heavenly delicious,
- with a Mediterranean flavor,
- golden brown,
- aromatic,
- vegan,
- quick and easy to prepare without boiling,
- from the oven,
- versatile to serve.
Rosemary roasted potatoes recipe without boiling
The rosemary roasted potatoes recipe, which you can find here at the end of the post in the recipe box, is very simple. You only need a few ingredients.
Roast the rosemary potatoes on a baking sheet in the oven without boiling. In the same way, the potatoes for my potatoes au gratin recipe do not need to be pre-cooked.
How to make rosemary potatoes: tips and tricks
- Waxy first early potatoes are best suited for the rosemary potatoes recipe.
- Only use fresh, unpeeled potatoes without bruises or damage. Green, sprouted or damaged tubers should be peeled.
- You can adjust the amount of garlic to taste. You can also omit the garlic completely.
- The baking time given in the recipe may vary. It mainly depends on the size of your potato wedges.
Have you made rosemary roasted potatoes using this recipe? I look forward to your results, your star rating and your comments below on how they turned out and how they tasted.
Try these potato recipes too:
- Vegan potato dumplings recipe – from cooked potatoes
- Potato zrazy with mushrooms – vegan recipe for stuffed kartoflaniki
- Potato piroshki: vegan buns with savory filling
Rosemary roasted potatoes
Ingredients
- 1 kg waxy potatoes fresh and well stored
- 5 sprigs of rosemary fresh
- 1 clove of garlic
- 4 tbsp vegetable oil
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1 tsp coarse sea salt
Instructions
- Wash unpeeled potatoes thoroughly and pat them dry.
- Cut the potatoes lengthwise into wedges and place them in a large mixing bowl.
- Pluck rosemary needles, chop them roughly and add them to the potatoes.
- Peel garlic and press it into the potatoes too.
- Add vegetable oil, salt and black pepper to the potatoes and mix everything together.
- Spread the potato wedges one by one on a baking sheet lined with baking paper and bake in a preheated oven at 392 °F (200 °C) for approx. 35 minutes until cooked and golden brown.
- Sprinkle the hot rosemary potatoes on the baking sheet with coarse sea salt and serve.
Notes
- Waxy first early potatoes are best suited for the recipe.
- Only use fresh, unpeeled potatoes without bruises or damage. Green, sprouted or damaged tubers should be peeled.
- You can adjust the amount of garlic to taste. You can also omit the garlic completely.
- The baking time given may vary. It mainly depends on the size of your potato wedges.
- See the detailed tips and tricks for preparing the rosemary roasted potatoes at the top of the article.
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