These country-style rosemary roasted potatoes are the perfect side to any menu. Quick and easy, the potatoes are pan-roasted and seasoned with fresh rosemary, salt, and pepper.
Weekends are usually for big brunches and lazy afternoon with a movie. My favorite kind of weekend brunch is one that Sikander makes and he loves cooking eggs and plating a feast. This is what our brunch looked like:
The picture is missing the perfectly roasted rosemary potatoes in the plate because they came right off the pan and as soon as they were there, we had to start eating :-). That’s the rule when he cooks! No letting the food go cold to take photographs. I was just barely able to click one when he just brought the pan from the kitchen. Along with the pan, he also came with the wise words on how to get the perfectly crispy roast potatoes!
How to make perfectly crispy roasted potatoes?
The trick to perfectly crispy roasted potatoes is to let them cook at medium-low heat with little stirring. If you turn the potatoes too often, they won’t sear or caramelize and are more likely to disintegrate.
The potatoes are beautifully infused with fresh rosemary flavor. The rosemary aroma is so delicate. It’s all extra special because the rosemary in the dish comes from the plant right inside our home. Did you know the name Rosemary originates from the Latin word rosmarinus which means “mist of the sea”! How beautiful is that 🙂
Ingredients for easy roasted potatoes
- Potato: We use red potatoes But you can use any variety.
- Olive oil
- Herbs and spices: Fresh rosemary sprig, coarse sea-salt, and freshly ground pepper.
Tools you need to make pan roasted potatoes
The roasted potatoes recipe is super simple and easy. You don’t need any special pieces of equipment. Just a stove top and a pan or skillet along with some basic utensils like a chopping board, knife, and a flipper (or turner).
I recommend using a big pan that allows space for potatoes to roast. Overcrowding may result in the potatoes being steamed rather than sautéed or browned. I’ve used a 10” ceramic pan.
How to roast potatoes in a pan or skillet?
- Wash, Peel, and Chop the potatoes to small cubes. You can also keep the skin and just scrub the potatoes well.
- Sauté with a little Olive oil.
- Season with rosemary, salt, and pepper and continue cooking till the potatoes are done. Flip in between to ensure even cooking.
Serve them on the side of this egg casserole or this multigrain savory pancake for breakfast or with a vegetarian moussaka for dinner.
Can I cut potatoes ahead of time for roasting?
Roasted potatoes hardly take any time and the cooking is very passive. As a meal prep, if you want to cut potatoes ahead of time for roasting, then you should put them in a bowl of water enough to cover till the top, cover, and refrigerate. They will keep well for up to 24 hours. Chopped potatoes if left out without being submerged in water, will get dark.
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Rosemary Roasted Potatoes
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 3 medium red potatoes (~250 g)
- 1 tbsp Olive oil
- 1 sprig fresh rosemary
- Salt , to taste
- Freshly ground pepper , to taste
Instructions
- Wash and pat dry the potatoes.
- Peel or scrub them and then chop into bite size pieces.
- Heat oil in a pan on medium-low heat.
- Place the potatoes in the pan and cook for about 5 minutes with occasional stirring.
- Break the fresh rosemary sprig and sprinkle on the potatoes. Add salt and pepper and continue to cook till the potatoes are soft.
- Serve hot.
Notes
- Don’t turn the potatoes too often in the pan. It won’t sear but more likely to break.
- Use a large pan so that potatoes have space to roast. A small pan will result in overcrowding and potatoes will get steamed rather than sautéed.
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Very nice recipe.
Thank you, Pranita! I am glad you find it helpful :-).