Ingredients
Equipment
Nutrition
Method
- Preheat the oven to 425°F, and line a baking sheet with parchment paper (or use a silicone mat).
- Wash and cut the potatoes in half or quarters, placing them in a mixing bowl. Drizzle with the olive oil, then add the garlic, rosemary, salt, and pepper; toss to coat the potatoes evenly. Dump the potatoes onto the prepared baking sheet, spreading them into an even layer without crowding them.1 ½ pounds small Yukon Gold Potatoes, 3 tablespoons Olive Oil, 4 cloves Garlic, 2 tablespoons fresh Rosemary, Kosher Salt and ground Pepper
- Roast, uncovered, in the oven for about 50* minutes, flipping once or twice with a spatula during cooking to ensure that they brown evenly. Remove the potatoes from the oven when they are fork-tender, lightly browned, and crisp around the edges.
- Before serving, add additional seasonings if desired to taste. Serve hot!
Kitchen Notes
Footnotes:
*Because all oven temperatures can differ, you may need to adjust the roasting time accordingly. Total cooking time can vary by the oven, ranging from 45 to 60 minutes, depending.
[1] Yukon Gold potatoes are at the top of our list for the best type of potato for roasting. This type of potato has enough waxiness to hold its shape and develop nice caramelization on the outside to become crispy while having enough starch to make the inside texture roast up creamy, smooth, and buttery. If you substitute another type of potato, choose a thin-skinned variety (like baby reds) so the heat can get through them as they roast. You also want to look for potatoes that are relatively the same size and shape (or cut them that way) so they all cook at the same rate - avoiding a mixture of overcooked and undercooked potatoes when they come out of the oven. Finally, no matter what type of potato you choose, space them apart a bit on the pan to roast. Spreading them out will ensure they don’t get soggy or soak up too much oil.
[2] In summer, I always use fresh rosemary that I grow in pots on my patio, but during winter (or if the sprigs haven’t grown large enough), dried rosemary will work, too. Use two teaspoons of dried rosemary instead of two tablespoons of fresh.
STORAGE
Store leftover roasted potatoes in an airtight container in the refrigerator for up to four days.The best way to reheat leftover roasted potatoes:
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My First Pick is the Regular Oven or Toaster Oven –
While it might be tempting to reheat roasted potatoes in the microwave, taking the time to reheat them in the toaster oven will ensure you don’t eat cold, chewy, dry, mealy, or soggy in-the-middle potatoes. Heat the oven to 400°F, spread the potatoes onto a parchment-lined baking sheet (for easy cleanup), and cover with aluminum foil. Reheat in the oven until warmed, about 10-15 minutes, then remove the foil and roast for another five minutes to re-crisp. -
#2 Air Fryer –
You can also reheat roasted potatoes in the air fryer, spreading them out in the basket or tray (depending on your type of fryer) in a single layer. Set the fryer to anywhere between 325° to 375°F for 3 to 5 minutes. Open and shake or toss the potatoes, then return them to fry for 2 to 3 minutes or until they are crispy and warmed. -
Last but certainly not least is the stovetop –
The stovetop is an excellent method, especially if you only have a few leftovers or want to incorporate them with other ingredients (like using them in scrambled eggs or an omelet) to make a whole new meal. Start by heating a small amount of olive oil in a skillet over medium-high heat. Add the potatoes and toss with a spatula, then reduce the heat to medium-low before covering the pan. Let them cook for 2 to 3 minutes until they are warmed. Remove the lid, increase the heat to medium, and cook until they become crispy again.
Personal Notes
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