Golden Rosemary Roasted Potatoes
These oven-roasted potatoes are crispy on the outside, tender on the inside, and wonderfully aromatic with rosemary and butter. A simple, crowd-pleasing side dish that pairs beautifully with roast chicken, pork, or a fresh salad. Minimal effort, maximum comfort.
🛒 Ingredients
4 servings
- 8 medium potatoes, peeled
- 2½ tablespoons unsalted butter
- Fresh or dried rosemary, to taste
- Salt, to taste
- Optional: a drizzle of olive oil
- Optional: crispy bacon bits and/or sliced onion
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Directions
- 1
Peel the potatoes and cut each one into 3 pieces. Boil in salted water until just tender but still firm — they should hold their shape as they'll continue cooking in the oven.
- 2
Preheat your oven to 210 °C (410 °F). Drain the potatoes well and arrange them in a glass baking dish large enough to hold them in a single layer.
- 3
Dot the butter evenly over the potatoes. Sprinkle with rosemary and salt. Add a drizzle of olive oil if desired. If using onion, add it raw at this stage so it caramelises in the oven.
- 4
Roast for 25–35 minutes until golden and slightly crispy at the edges. Flip the potatoes halfway through for even browning.
- 5
Remove from the oven and serve immediately alongside rice, roast meat, or a colourful salad.
💡 Chef's Tip
For extra-crispy potatoes, give the baking dish a shake after draining to rough up the surface of the potatoes before adding butter. Waxy varieties like Yukon Gold work best.
Similar Recipes
Same category — Poultry
Same difficulty — Very Easy
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