- Yukon Gold Potatoes
- Fresh Garlic
- Fresh Rosemary
- Extra Virgin Olive Oil
You need Yukon Gold potatoes fresh garlic, fresh rosemary, salt, pepper, extra virgin olive oil and granulated garlic.I would use medium to large potatoes one per person. but these are kind of found these and these are kind of small so,I’m going to use five of these medium small guys okay. I’m going to cut them into wedges like that nice big wedges okay,I’m going to put them on a big plate okay now this is my my this is my way of making any kind of roasted potatoes to make sure that they get really super crispy on all sides and they really taste like the rosemary and the garlic because sometimes.
I mean I’ve gone to restaurants where they’ve had in a rosemary garlic potatoes on the menu number one they were never crispy and number two they didn’t seem to have a lot of flavor for me so,here’s what I came up with what I’m gonna do is I’m gonna put these to make these potatoes on a microwave-safe plate and I’m gonna pop them in the microwave for about five minutes now it’s not long enough to cook them but it’s long enough to get them one all the way through so now when I toss them in my marinade they’re gonna suck it all up and it’s gonna be so good and also.
When you pop them in your oven you bomb in a high heat and then already start to get crispy wait till you see I mean these are unbelievable what I’ve done is I’ve rigged it in my oven to 450 degrees and I’ve lined a baking sheet with some aluminum foil just for easy cleanup now we’re going to start with the marinade take some garlic down normally if I don’t have them I bought the garlic already peeled in my grocery store just because I couldn’t find any really nice fresh garlic believe it or not they were all with a green top sticking out and that kind of means that they’re old so I’m going to just cut them like that Nick they were already peeled.
I will leave them in there peel and this sliced up because they get really crispy and caramelized that way and they’re really good really sweet popping everything into a large ziplock bag now. I’m taking some of the rosemary just stripping it off the stem the stem of the rosemary is very tough so you don’t want to cut that and fresh rosemary is very strong so a little goes a long way so what I’m going to do is I’m going to cut these two I’m going to chop these two strips here two pieces I’m going to chop them fine and the other two pieces right here.I’m going to put just put them on top of the potatoes while they’re in the oven chop them up nice and small if.
5I want these to adhere to the potatoes the warm potatoes when they go into this marinade. I’m telling you it is a marriage made in heaven the garlic and the rosemary and the olive oil it just it gets all soaked up by the warm potatoes and when you put me in the oven and you bake them they get really crispy they don’t lose all that flavor they get kind of it’s almost like eating the candy.I never stop giving flavors so good okay the rosemary is nice too chopped put that into my ziplock bag.
I love using these big Ziploc bags because it’s just it’s so easy and less cleanup toss everything together put in a few tablespoons of olive oil some granulated garlic.I put the granulated garlic for more flavor but if,you don’t have any you can certainly just omit it don’t don’t don’t even worry about if,you have garlic powder garlic salt.I would just I won’t even bother okay put in fresh cracked pepper.you’ll see you’ll see now one really important tip to get really good crispy potatoes all over take your baking sheet.I’ve lined with aluminum foil and put it in your oven for about 10 to 15 minutes you want it really hot so when the potatoes headache that instantly start crisping up that’s my tip to really get any crispy potatoes all over trust me it works okay then 5 minutes my potatoes are done and you can see they’re not fully cooked to drop the barely cooked but they’re nice and hot okay take all these and put them into our marinade nowadays.I’m going to let these sit for about ten minutes.I’m telling you the more flavor they absorb the better they’ll come out seal it make sure.
You get all the air out okay now the fun begins you want to make sure you distribute this marinade all over your potatoes this over a plate just in case the bag opens up look at that see that everything is coated with the potatoes oh really fabulous. I love rosemary roasted potatoes.I love any kind of roasted potatoes as long as it’s crispy.I do not like a soggy potato if,I did I would make baked potatoes mashed potatoes these are perfectly toss.I’m just going to leave them like that ten minutes popping them in your oven 450 after they’ve been marinating for 10 minutes 450 close you’re on the door now sure.
I’ll show you I’ll show you how these are going to come out show you she pins nice okay just kind of spray it with some olive oil spray just to ensure nothing sticks here we go you can almost you can hear you can hear it sizzling already you want to make sure your potatoes are like that just oh god I can already smell them as soon as they hit the hot pan.I can start to smell them okay just make sure that during the single layer so us they will they won’t get crispy don’t it still steam and get mushy which is exactly what we don’t want okay now these are going to go into it 450 degree oven for at least 25 to 30 minutes.
You want to make sure to keep your door shut all times to keep the heat in the oven to crisp up the potatoes but you’re gonna turn of once so wait 15 minutes flip them put them back in the oven shut the door and they go see you soon buddy my potatoes are out of the oven they’ve been in there for 30 minutes exactly 15 minutes on one side 50 minutes on the other and look at this look at that I mean this does not look like a crispy potato.