Crispy garlic rosemary potatoes
Halved baby potatoes roasted cut side down until golden and crackly, with garlic and rosemary, the side that disappears first.
- 45 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $1.14 a serving
- 210 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 4 servings.
- 1½ lb baby potatoes
- 1 tbsp fresh rosemary, chopped
From your pantry
- 3 tbsp olive oil
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
Each serving has about 210 calories, 3 g protein, 28 g carbs and 10 g fat, and costs about $1.14 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby potatoes? Red potatoes or Yukon Gold potatoes work.
- No fresh rosemary? Fresh thyme works.
Steps
Tap an underlined word for a quick explanation.
Put a large in the oven and it to 425°F.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Dolly’s tip: A hot pan starts the crust the second the potatoes land.the potatoes, or quarter any that are bigger than a golf ball.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
them in a bowl with the oil, salt, pepper, garlic powder and rosemary.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Pull out the hot pan with oven mitts, tip the potatoes on, and turn them cut side down in one layer.
Dolly’s tip: Set the hot pan on the stovetop, not the counter, while you arrange them.25 to 30 minutes without stirring, until the cut sides are deep and a fork slides in easily.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 27 min
Dolly’s tip: Leave them alone so the crust can set. At 375°F they take 35 to 40 minutes.Shake the pan to loosen them and serve hot.
Plan this in Dollop, and get the grocery list
When you host a dinner, Dollop builds the menu around your guests’ allergies, works out a cooking timeline back from when everyone sits down, and puts it all on one grocery list.
