Rosemary and Garlic Roasted Potatoes
These Rosemary and Garlic Roasted Potatoes are full of flavor, crispy, golden brown, and delicious! The perfect compliment to any meal. SO. GOOD.
Servings: 4
Calories: 386kcal
Ingredients
- 1½ pounds small Yukon gold potatoes
- 4 3"-4" sprigs of rosemary
- 8 garlic cloves peeled and smashed
- 1 Tablespoon black peppercorns
- 1½ Tablespoons kosher salt
- 2 quarts water
- ½ cup olive oil
Instructions
- Slice potatoes in half.
- Place potatoes, rosemary, garlic, and peppercorns in a large saucepan.
- Cover with water.
- Add salt.
- Bring to a boil over high heat.
- Reduce heat to medium and cook for 5 minutes.
- Turn off heat.
- Let potatoes stand in brine for at least 5-6 hours.
- When ready to cook, heat the oven to 425 °F.
- Spray a sheet pan with cooking spray. Set aside.
- Drain potatoes.
- Remove rosemary, garlic, and peppercorns.
- Place potatoes in a bowl.
- Add olive oil.
- Toss potatoes to coat.
- Pour onto prepared sheet pan.
- Roast, stirring occasionally, for 20-25 minutes, until golden brown and crisp.
- Serve immediately.
Notes
- To make the garlic cloves easier to peel, run them under some water, then smash them with the flat part of a knife blade.
- The longer you leave the potatoes in the brine, the more flavor they will have.
- Make sure to stir the potatoes occasionally during roasting to keep them from sticking and ensure that they brown on all sides.
- These are better served hot!
Nutrition
Serving: 1cup | Calories: 386kcal | Carbohydrates: 34g | Protein: 4g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 2652mg | Potassium: 781mg | Fiber: 5g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 36mg | Calcium: 62mg | Iron: 2mg