Have you tried rosemary potatoes from the oven yet? Rosemary potatoes are one of the most classic and popular side dishes in Germany. But that doesn’t surprise me at all, because they are not only incredibly delicious, but also one of the simplest recipes I know.
Rosemary potatoes from the oven – the world’s best recipe
The preparation is done in 10 minutes, the oven takes care of the rest and while the rosemary potatoes are cooking in the oven, you can take care of other components, set the table or simply put your feet up.
These rosemary potatoes from the oven make the whole family happy and full and are also a perfect side dish for guests. We also like to eat them as a vegetarian / vegan main course with a tasty dip (see tips) or a salad. Potatoes are available cheaply all year round and therefore rosemary potatoes are a perennial favorite on our dining tables.
The rosemary potatoes recipe is:
- Extremely fast – you only need a few minutes to prepare
- Super delicious – rosemary, with a fine touch of garlic, golden brown and crispy on the outside and fluffy and soft on the inside
- An all-rounder – it is popular both as a side dish and as a main course
- Cheap – there is hardly any food that is as consistently cheap as the potato
- For every occasion – ideal for a quick meal during the week, but also a great side dish for party menus and guests.
How to get the best out of your rosemary potatoes from the oven, what you need to consider, how you can serve them, which potatoes you should use and how you can modify them – I will answer all of these questions here and then you can get started right away. Put soul food on your plate with this recipe and convince yourself of this simple yet sophisticated recipe.
What ingredients do you need for quick rosemary potatoes?
Sure, for rosemary potatoes you need potatoes. We all know that there are countless varieties with different cooking and baking properties. The differences lie in the starch content of the great tuber, which is between 12% and 18%. The more starchy potatoes are, the softer they are. But what is the right potato for our rosemary potatoes from the oven?
Here is a brief overview of which potatoes are used for what:
- New potatoes – have the lowest starch content at 12% and are characterized by a very thin and tender skin. They are best suited as baked potatoes, jacket potatoes, boiled potatoes or for potato salad.
- Waxy potatoes – with 14% starch content, they retain their bite and shape as they cook. Their use ranges from baked potatoes and fried potatoes to gratins or chips.
- Mainly waxy potatoes – the slightly higher starch content of 15% is noticeable in the fact that they become slightly softer during cooking than waxy potatoes and the skin can easily burst. They are used for stews, dumplings, gnocchi or the modern mashed potatoes.
- Mealy potatoes – They have the highest starch content at up to 18%, break down quickly when cooked and do not remain al dente. Their processing is therefore particularly popular with soup, croquettes, puree and mashed potatoes.
- After this division, you probably already know which potato variety we chose for rosemary potatoes from the oven. That’s right, we use new potatoes or (if these are not available at the moment) waxy potatoes.
In order for the potatoes to become crispy when roasting in the oven and for the spices to adhere well to them, we need oil. It can serve either as a flavor carrier or as a flavor enhancer. This means that you use a neutral oil if you want to emphasize other components and flavors (it is then a flavor carrier).
If you want the taste of the oil to be in the foreground, use a strong oil such as olive oil (it is then a flavor enhancer). Since the rosemary and garlic should be intensely tasty with rosemary potatoes, we use a neutral vegetable oil such as sunflower or rapeseed oil.
In order to make our rosemary potatoes from the oven really tasty and aromatic, we need the aroma bome garlic. Simply adjust the amount to your taste or your subsequent appointments.
Rosemary potatoes without rosemary are unthinkable and that’s why it comes in not too small quantities in our oven dish. The herb tastes very intense and you should not overdo it, otherwise you will drown out all the other flavors of the dish. Rosemary is also very healthy – its essential oils promote blood circulation. This has a warming, relaxing effect and helps with rheumatism, muscle and joint problems.
- Have you tried rosemary potatoes from the oven yet?
- How do you make rosemary potatoes?
- The preparation is super simple and only a few steps are necessary:
- Preheat the oven to 200 degrees O/U heat. When using new potatoes, the thin skin can be eaten very well. You can also eat the skin of other waxy potatoes. That’s why we don’t peel the potatoes (the skin will later ensure the crispy surface), but wash and brush them well.
- Now the potatoes for our rosemary potatoes are halved and, depending on their size, quartered or divided into eighths. The columns should not be too thin at the end, so that the potatoes do not dry out. However, if they are too thick, they will take a long time to cook, about a thumb-thick is a good size.
- Pluck the rosemary needles from the stems and chop them finely. The garlic is peeled and pressed.
- Then put the potato wedges in a bowl, mix them well with oil, salt, garlic and rosemary and spread them on a baking tray lined with baking paper.
- The rosemary potatoes come into the preheated oven for about 30 minutes and are then ready to be enjoyed as a side dish or main meal.
- How to adapt classic oven-roasted rosemary potatoes?
Of course you can change the type and amount of spices according to your own taste. We also like a sprinkling of paprika or chilli flakes on the potatoes. But I would only pepper after baking, as it burns easily and becomes bitter.
In addition, you can not only prepare the rosemary potatoes in the oven, but also on the grill. You can grill them directly on the grate or put them on skewers, alternating with meat.
One variant for those in a hurry is to pre-cook the potatoes the day before, let them evaporate and then process them as described the next day. The baking time is then reduced to 15-20 minutes.
These insider tips will make your rosemary potatoes even crispier in the oven:
- The goal of successful rosemary potatoes is for the surface to be golden brown and crispy, while the inside should remain fluffy and buttery.
- You can try the following so that the skin crunches nicely when you bite on it without the potatoes drying out on the inside:
- After 25 minutes of baking time, switch on the oven grill and push the potatoes further up.
- Soak the potato wedges in water for half an hour and pat them dry before marinating. This will wash away excess starch.
Mix a pinch of sugar with the spices. When baking, it caramelizes and makes the surface even crispier.
During baking, you can open the oven door every few minutes to allow hot steam to escape. This reduces the humidity in the oven and leads to a crispier skin on the rosemary potatoes.
What goes well with rosemary potatoes?
As already mentioned, these rosemary potatoes from the oven are a hit on our dining tables both as a side dish and as a main course. A salad goes well with a meatless main meal. How about rocket salad or cucumber salad? Of course, a dip should not be missing either. Would you like guacamole?
As a side dish, rosemary potatoes go very well with all kinds of meat dishes. We particularly like Philadelphia chicken or chicken in tomato sauce. What would be your favourite?
How long do potatoes take in the oven?
The baking time in the oven varies greatly depending on the thickness and size of the potatoes. Our Oven Rosemary Potatoes, sliced into wedges, take about 30 minutes, while large baked potatoes take about an hour.
Can you prepare and store the quick rosemary potatoes?
These crispy potatoes taste best fresh from the oven, but if you have any leftovers, you can store them in the fridge, well covered, for 2-3 days and reheat them in the oven. However, they will then no longer be as crispy.