Crispy rosemary garlic potatoes are crispy crunchy on the outside and tender on the inside. First, the baby potatoes are boiled until al dente, then fried in oil and butter until crispy golden brown. Fragrant rosemary, salt and pepper are mixed in for delicious flavor.
Potatoes are a great side dish served with baked chicken legs, a Sunday roast, marinated pork chops, roast chicken or our easy honey garlic salmon recipe.
Favorite Way To Make Potatoes
- This is an easy healthy side dish that will suit a variety of main recipes.
- Potatoes are budget-friendly and affordable using a few simple ingredients from the grocery store.
- Fresh rosemary adds a lovely fragrance and taste to the crispy potatoes.
- Potatoes are boiled and then fried. This creates a crispy exterior with a tender inside.
- Top them with sour cream, hot sauce, salsa, or grated parmesan cheese if desired.
- For more easy baby potato ideas try our easy microwave potatoes recipe that takes only 10 minutes or our crispy air fryer potatoes recipe.
Recipe Ingredients
POTATOES: A small bag of baby potatoes is all you need to make this delicious recipe. You can use any thin skin potatoes like fingerling potatoes, white baby potatoes or red potatoes. Regular size yukon gold potatoes can also be sued and chopped into smaller pieces. Russet potatoes have too thick of skin and will need to be peeled.
FLAVOR: Fresh rosemary, minced fresh garlic, olive oil, butter, salt and pepper add simple but incredible flavor. Feel free to swap with other fresh herbs like thyme and fresh parsley.
VARIATIONS: Use sweet potatoes instead of regular waxy potatoes. Add garlic powder and onion powder for more flavor while the potatoes are cooking in the skillet. Serve with your favorite dipping sauce for an easy appetizer on game night. This method can also be used to make french fries by slicing larger potatoes into thin strips.
How To Make Crispy Rosemary Garlic Potatoes
- Slice and boil the potatoes until al dente, then strain the water.
- Heat oil and butter in a skillet. Add boiled potatoes and minced garlic according to the full instructions in the recipe card below.
- Cook until crispy, adding rosemary, salt and pepper in the last minute.
- Scoop into a serving dish, scraping the bottom to add crunchy bits and oil over top.
- Serve and enjoy!
Leftovers can be stored in an airtight container in the fridge for 3-4 days and reheated in the microwave, in the oven, or on the stove.
Recipe Tips
- Boil potatoes al dente. The potatoes should be soft when poked with a fork, but still slightly firm. If they’re too soft, they will break apart easily while frying them.
- Cook over medium-high heat. The oil and pan need to be hot so that the potatoes get that extra crispiness on the edges.
- Use a cast iron skillet. It’s not required, but cast iron helps to caramelize and produce a delicious crispy coating.
- Use kitchen scissors to cut rosemary. It’s so much easier to cut down the side of the rosemary using scissors! The pieces should be cut small.
- Mix gently. The potatoes will be a little soft and can break down while stirring in the skillet.
- Scoop up the burnt bits and oil into the serving dish. All those leftover bits in the pan are delicious! Be sure to scoop them up with the potatoes.
More Potato Recipes
- Potatoes Au Gratin is tender slices of potato in a cheesy sauce.
- Air Fryer Potatoes are so crispy and made using less oil.
- Tex Mex Potato Wedges are made with taco seasoning and baked in the oven.
- Crispy Parmesan Potato Wedges are the perfect side dish.
- Microwave Baby Potatoes take only 10 minutes and also crispy on the outside.
Crispy Rosemary Garlic Potatoes
Ingredients
- 1 ½ lbs baby potatoes
- 2 tablespoon salted butter
- 2 tablespoon olive oil - or other cooking oil
- 2 garlic cloves - minced
- 1 tablespoon fresh rosemary - use the chopped needles
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Slice the potatoes in half. Add to a pot and cover with water.
- Bring to a boil, then reduce to let simmer. Cook until potatoes are al dente. Soft enough when poked with a fork but still firm (not too soft).Drain the cooked potatoes in a strainer.
- Add olive oil and butter to a frying pan over medium high heat. Cook until butter and oil creates foaming bubbles. Add the potatoes and garlic. Cook for 5-8 minutes, until the edges turn crispy and golden brown. Stir potatoes occasionally (and gently) during the process.
- Once potatoes are crispy, stir in chopped rosemary, salt and pepper. Cook 1 more minute.
- Scoop potatoes into a serving dish. Scrape the bottom of the pan and add the crispy bits and oil over top. Serve and enjoy!
Recipe Notes:
- Boil potatoes al dente. The potatoes should be soft when poked with a fork, but still slightly firm. If they’re too soft, they will break apart easily while frying them.
- Cook over medium-high heat. The oil and pan need to be hot so that the potatoes turn crispy.
- Use a cast iron skillet. It’s not required, but cast iron helps to caramelize and produce a delicious crispy coating.
- Use kitchen scissors to cut rosemary. It’s so much easier to cut down the side of the rosemary using scissors! The pieces should be cut small.
- Mix gently. The potatoes will be a little soft and can break down while stirring in the skillet.
- Scoop up the burnt bits and oil into the serving dish. All those leftover bits in the pan are delicious! Be sure to scoop them up with the potatoes.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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