Rosemary Roasted Potatoes: An Easy and Flavourful Side Dish
These Crispy Garlic Rosemary Potatoes are the perfect side dish for any occasion, combining the humble potato with aromatic garlic and fragrant rosemary. The dish serves six and is all about achieving that delightful crunch on the outside while keeping the insides fluffy and tender.
Starting with fresh potatoes, they are parboiled and then tossed in flour, which is key to achieving the ultimate crispy texture. The magic happens in the oven, where the potatoes roast in hot vegetable oil infused with minced garlic and fresh rosemary. This method not only enhances the flavour but also creates a golden-brown crust that’s hard to resist.
Whether served alongside a succulent roast or as a hearty addition to a vegetarian meal, these potatoes are sure to impress. Their irresistible aroma and satisfying crunch make them a family favourite, perfect for gatherings or simply elevating your weeknight dinner. Enjoy these crispy delights hot out of the oven for the best experience!

Basic Ingredients Used For Rosemary Roasted Potatoes
Roasted Potatoes:
Potatoes: The star of the dish, potatoes provide the base and bulk. Varieties like Russet are preferred for their starchy content, which leads to a fluffy interior once cooked.
Vegetable Oil: Used for roasting, vegetable oil helps achieve that crispy texture. It has a high smoke point, making it suitable for roasting at high temperatures.
Minced Garlic: Adds a robust flavour that pairs beautifully with the earthy notes of potatoes. Garlic also caramelizes during roasting, contributing to the dish’s overall aroma and taste.
Rosemary: This aromatic herb infuses the potatoes with a fragrant, earthy flavour. Its pine-like notes complement the richness of the roasted potatoes and garlic.
All-Purpose Flour: A light coating of flour before roasting is key to creating a crispy exterior. It absorbs moisture and aids in the browning process, resulting in a crunchy texture.
Salt and Pepper: Essential seasonings that enhance the natural flavours of the potatoes. Salt draws out moisture and amplifies taste, while pepper adds a subtle kick.

Alternative Ingredients
Potatoes: Sweet potatoes or parsnips can be used for a different flavour profile. For a lower-carb option, try cauliflower florets.
Vegetable Oil: Olive oil or avocado oil can be used for a more robust flavour or healthier fat option. For a buttery flavour, melted butter or ghee is also a great choice.
Garlic: For a milder taste, use roasted garlic instead of minced. Garlic powder is an alternative, though fresh garlic provides a more vibrant flavour.
Rosemary: Other herbs like thyme, sage, or oregano can be substituted based on personal preference or availability.
Flour: For a gluten-free option, use cornstarch or a gluten-free flour blend.
Preparation Tips For Rosemary Roasted Potatoes
- Cutting Potatoes: Cut potatoes into uniform pieces to ensure even cooking. Larger cubes will yield a fluffier interior, while smaller cubes will become crispier.
- Parboiling: Don’t skip the parboiling step; it softens the potatoes and helps them achieve the right texture when roasted.
- Coating: Make sure to toss the parboiled potatoes in flour thoroughly but gently to avoid breaking them apart.
- Heating the Oil: Ensure the oil is hot before adding the potatoes. This initial sizzle helps create a crispy crust.
Serving Tips For Rosemary Roasted Potatoes
- Garnishing: Serve the potatoes hot, garnished with additional fresh rosemary or a sprinkle of grated Parmesan cheese for added flavour.
- Dipping Sauce: Consider serving with a dipping sauce like garlic aioli or a herbed yoghurt sauce for extra flavour.
- Accompaniments: These potatoes pair well with roasted meats, grilled vegetables, or a fresh salad.
Storage Tips
Leftovers: Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating: To retain their crispiness, reheat in the oven at 200°C for about 10-15 minutes until heated through.
Freezing: While not ideal, you can freeze leftover cooked potatoes. Place them in a single layer on a baking sheet until frozen, then transfer to an airtight container. They can be reheated from frozen but may lose some of their crispiness.
Rosemary Roasted Potatoes
Ingredients
- 2 kg potatoes
- ⅓ cup vegetable oil
- 4 tsp garlic, minced
- 1-2 sprigs rosemary, roughly chopped
- 4 tbsp all-purpose flour
- salt
- black pepper, freshly ground
Instructions
- Peel and cut potatoes into large cubes. Add the potatoes into a large pot and fill with cold water. Place the pot on high heat and bring the water to a boil. Once the water has boiled, cook the potatoes for an additional 6 minutes until they are parboiled.
- Drain the parboiled potatoes into a colander; season with salt and pepper, and toss in flour so that all the potato cubes are lightly coated and fluffed. This is how the potatoes get their crispy texture.
- Preheat oven at 220°C. Pour oil into a baking sheet and place in the oven to heat until it is very hot. (The baking pan needs to be large enough so that all the potatoes are in a single layer.) Remove the baking sheet from the oven, and add chopped garlic and rosemary to the heated oil. Mix together for the flavours to infuse. You will hear a wonderful sizzle at this point. Add in the parboiled potatoes and toss the ingredients together until the potatoes are coated, and evenly spread in the baking sheet.
- Lower the oven temperature to 200°C and roast the potatoes in the oven for about 45–50 minutes, until the potatoes are golden-brown in colour. Half-way through baking time, toss the potatoes with a spatula to ensure all sides are evenly brown. Remove from the oven and serve hot.
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