Sometimes you need a quick, easy, side dish that’s a consistent flavor-home-run. This is that dish. These garlic rosemary potatoes are as crispy and salty as they are laden with the rich aromas of garlic and rosemary. Better strap yourself in for a side dish with a mission: to get your tastebuds singing the Hallelujah Chorus!
LET’S GET COOKIN’
- potatoes (red potatoes or Yukon are wonderful!)
- high-heat oil (avocado, canola, grapeseed, sunflower, or safflower)
- fresh rosemary
Let’s start with our potatoes since they’ll take the most time. Wash, and clean them, paying special care to rid them of any unsightly blemishes or general yucky bits. Now we need to cube our little spuds. For a better, more uniform cut, I rid them of their pesky round bits (the video goes into detail). This makes the cutting easier as they won’t roll around.
Throw your fancy cast iron pan on medium-high heat and add in your oil. It’ll take about 5-minutes to heat, so we have just enough time to chop some onions in preparation for our garlic rosemary potatoes.
We’re going for a nice diced onion, for our type-A chefs, that’s about 1/2 inch (13 mm) pieces. The goal here is a completed garlic rosemary potato dish that doesn’t have giant or undersized bits of anything. Uniformed size is beautiful. Put these onions in the waiting pan. Stir your onions “occasionally,” or about once a minute.
Rosemary infused salt
Let’s prep some rosemary salt and garlic while those onions get soft.
Strip the rosemary leaves from the stems (the video has a nice shot of how to get this done quickly), then mince them. Get carried away, here. The smaller, the better. Take some aggression out on this helpless herb. Also, don’t forget to mince your garlic!
Use a mortar and pestle to smash your salt into your rosemary. This is the foundation of flavor for our garlic rosemary potatoes. We’re infusing our salt with rosemary oil, and it’s a pretty fantastic smell.
Once our onions have changed from white to a nice translucent yellowish clear, it’s time to scoop them out and scrape in our garlic.
Top Tip: Garlic takes a particular malicious pleasure in burning the second you turn your back on it which makes it the peskiest ingredient in our garlic rosemary potatoes. Don’t say I didn’t warn you.
When your garlic is golden (seriously, it’ll take less than a minute) scoop it out. Now our oil is officially ready for some potatoes. Our potatoes go in last because our oil has sponged up all the flavor from the onions AND garlic. It’s delicious!
Add those potatoes to the pan of infused oil.
Top Tip: perfect potatoes start with consistently cut pieces and are completed by CONSTANT TURNING in the pan. This prevents one side from pulling a “little too golden” while the other 5-sides remain raw as a day-old sunburn.
Potatoes are fun because it’s hard to burn them. Once you get them golden brown and crispy #crispfection, they’re done. Time to strain them out and sprinkle them with your rosemary-infused salt. Salt your garlic rosemary potatoes while they’re hot. The heat of the oil will suck the salt into the potatoes, and they’re almost ready…
Fold in your onions and garlic by sprinkling them over the potatoes then giving them a quick stir to evenly distribute them. Congratulations, these garlic rosemary potatoes are now ready for consumption.
Can I freeze potatoes after I cook them?
Absolutely. Potatoes are one of those fun starches that are hard to burn and like being heated up and cooled multiple times. I’d leave off the rosemary-infused salt, though, because it’ll discolor in the freezer.
What kind of oil should I use when cooking potatoes?
You should always use high-heat oil when cooking these garlic rosemary potatoes or any other potatoes that require high or medium-high heat.
What does “high-heat oil” mean?
High-heat oils resist oxidation when stored and are stable enough not to separate when subjected to high heat (anything above the 300*F/148*C line). What does that mean? If it smokes, it’s unstable, and you shouldn’t use it. If it doesn’t smoke when taken to high heat: it’s a good bet that it’s high-heat, or high oleic, oil. High-heat oils include avocado, canola, grapeseed, sunflower, and safflower.