These oven-roasted rosemary and garlic potatoes are filled with a deep rustic flavor and are extremely simple to make. You can serve these potatoes to complement pretty much any savory dish whether it’s fish, poultry, or meat.
I love rosemary and really started using it while living in Israel.
Here you can find rosemary growing in front of houses, in parks, and even used to decorate streets.
If you’ve never seen rosemary except in a supermarket, this may sound a little strange to you.
This is because unlike many herbs used for cooking, rosemary isn’t a small plant.
Believe it or not, in Mediterranean countries it’s more often than not used as an evergreen shrub or hedge, which is why it’s so easy to find!
In fact, when I make these potatoes, I usually just go for a short stroll in any direction and cut a few sprigs from one of the unkept shrubs.
Though now, I just go to my neighbors’ front yard because after tasting these potatoes, they said I can take some whenever I want.
I love it because this way I always have organic rosemary on hand!
Adjusting for a Convection Oven
Convection ovens blow the hot air around, producing around 25 to 30 percent more heat.
Since convection ovens produce more heat, you need either lowering the temperature or shortening the cooking time to compensate.
When recipes specify temperatures and cooking times, it’s for conventional ovens, unless specified otherwise.
A simple rule to follow is to lower the temperature by 25ºF or 14ºC when baking cookies and pies, and 50ºF or 28ºC when roasting meat and poultry. Some convection ovens offer separate settings for baking and for roasting.
You can also leave the temperature the same and instead, shorten the cooking time by 25 percent. For example, if your recipe calls for 60 minutes in the oven, check the food after 45 minutes instead.
However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.
Recipe Tip:
The longer you cook the rosemary in the oil, the stronger the flavor will be, but be careful not to overcook it.
Rosemary and Garlic Roasted Potatoes
These rosemary and garlic potatoes are packed with flavor and melt in your mouth!
Ingredients
- 3 pounds potatoes (1.5 kilo), cut
- 1/4 cup oil (60 milliliter)
- 2 tablespoons rosemary finally chopped, about 4 sprigs
- 4 cloves garlic cut into large chunks
Instructions
- Adjust oven rack to center position and preheat oven to 450°F or 230°C.
- Heat the oil in a small saucepan. Once hot, add rosemary and garlic and stir constantly until garlic just begins to turn golden.
- Place the potatoes in a 9 x 13 inch roast pan and pour the oil, rosemary, and garlic over them. Mix until the potatoes are coated and place the pan in the oven.
- Roast the potatoes for 20 minutes or until the potatoes begin to brown. Mix and continue roasting.
- Repeat until potatoes are soft enough for a fork to easily pierce and the potatoes are slightly golden brown.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 240Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 24mgCarbohydrates: 49gFiber: 6gSugar: 3gProtein: 6g
Carrie
Wednesday 22nd of September 2021
These are SO good! They're a family favorite and we double the batter. Thank you for delicious dairy free recipes.
ElissaBeth
Wednesday 6th of October 2021
I'm really glad to hear you enjoyed the recipe! However, I'm curious to know which one it is because the comment seems to be on the wrong recipe :)
Stephanie
Friday 13th of November 2020
These were fantastic! Thanks for sharing!
ElissaBeth
Sunday 15th of November 2020
You're welcome! Happy you enjoyed it :)