Crispy Rosemary Potatoes are the perfect addition to a Sunday roast or Christmas dinner. Using just 5 ingredients and a simple process, you’ll end up with perfectly vegan crispy oven potatoes every single time!
Extra crispy on the outside and pillowy on the inside, these golden nuggets are always a hit. They’re an easy side dish if you’re craving something homey and comforting without being heavy.
- 2.2-pound potatoes waxy potatoes are best
- few sprigs rosemary
- 3 Tbsp olive oil
- 1 tsp salt
Begin by peeling and chopping the potatoes. If using a potato variety with thin skin, you can simply scrub the potatoes and then leave them on.
Next, fill a large pot with water and bring it to a boil (to add extra flavor, you can salt the water).
Then add the chopped potatoes (carefully) and boil for 7 minutes.
Drain the potatoes and shake the basket/sieve well as this will help the potatoes to crisp up more in the pan.
Optionally, dry the potatoes well before shaking the potatoes and this will help them crisp up better and avoid them sticking to the bottom of the pan.
Chop the rosemary and garlic. However, you can optionally crush some into the oil, for extra flavor.
Preheat oven to 160C/320F. Heat up the olive oil in a large pan. Then add the boiled potatoes, rosemary, and garlic.
Lightly fry for a few minutes, until just beginning to crisp up – 2-3 minutes should be more than enough.
If your pan is oven-safe then you can leave them in the pan, optionally tossing them with a little extra oil. Alternatively, transfer the spuds in a single layer to a baking sheet pan and then place in the oven for 45-55 minutes, until crispy and golden brown.
Turn the potatoes once, halfway through cooking.
Once ready, serve immediately.
How To Store:
These pan-fried potatoes are best eaten immediately, for the ultimate ‘crisp’ factor. However, leftovers can be stored in an airtight container in the fridge for up to five days. They are also freezer-friendly for up to three months.
When re-heating, it can be a little tricky to make sure that crispy roast potatoes retain their crispiness.
You can also meal-prep these in advance by parboiling a large batch of potatoes and then baking them in batches over 2-3 days.
- You can alternatively steam the potatoes instead of parboiling them. Though times will vary.
- Feel free to experiment with other herbs and spices such as bay, thyme, parsley, smoked paprika, chili powder, etc. Add a little chili oil for spice.
- Be careful as some herbs will burn in the oven for such long times. If you have issues with this, then add the herbs to the spuds in the last 10-15 minutes of the cooking time.
- When/if using dried herbs instead of fresh – use around 1 tsp of dried per 1 Tbsp fresh as the flavor is more concentrated.
Serving: 1Side | Calories: 285kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 597mg | Potassium: 1050mg | Fiber: 5g | Sugar: 2g | Vitamin C: 49mg | Calcium: 30mg | Iron: 2mg