Oven roasted potatoes are a hosts’ best friend. They are simple to make without the fuss of you having to be on them the whole time. What I especially love about this recipe is that you can prepare it in advance, and finish with the roasting later. Saving you time to do other things, like maybe prepare these delicious and easy Italian meatballs to go with them.
If you want to prepare the oven roasted potatoes in advance of having people over, even if it’s just for your family. You would need to parboil them, drain the water, and set them aside until when you want to roast them. It’s that simple.
I have come to grow a little fond of garlic. But ‘we’ aren’t so close that I want bits of it all over the potatoes because it can be overpowering. Which is why I infuse the oil with a whole clove then drizzle it over the potatoes.
How to Infuse Oil With Rosemary and Garlic.
1. Measure 100ml of olive oil into a heavy-bottomed stainless steel pan.
2. Add two whole (peeled) cloves of garlic and 1 tbsp of rosemary sprigs into the oil.
3. Set the pan over medium heat for 4 minutes or until the oil is warm. Take it off the fire to infuse further as it cools then store it in the fridge.
How to Prepare Oven-Roasted Potatoes
1. Parboil: boil the potatoes for 10 minutes in salted water. Drain and put the potatoes back on the stove. Give the pan a little shake to roughen up the edges.
2. Drizzle the infused oil over the potatoes as well as some rosemary leaves and a pinch of salt. Shake the pan to combine and tip the potatoes onto a baking dish. Bake using the grill oven option for 30 minutes. Flip the potatoes and rotate the dish at least twice, because ovens have different hot spots which may brown only a portion of the potatoes.
HELP!!! Just in case you happen to overboil your potatoes, do not shake them in the pan as they will turn into a mushy mess. Instead, gently tip them into the baking dish and proceed with the next step.
Pair Your Oven Roasted Potatoes With…
Easy Italian Meatballs With only 5 Ingredients
They might be the simplest, no-fuss meatballs you have ever made. And they taste delicious from the reduced tomato sauce and Parmigiano-filled meat.
Prepare them for a crowd or family dinners. And if you happen to have leftovers (because they are so filling 🙂 ) I have included some ideas on what you can do with them. Stop trying to decide what to make for dinner and try these easy Italian meatballs that just might be a family favorite.
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Oven roasted potatoes with rosemary and garlic
(+15 rating, 3 votes)
Loading...Oven roasted potatoes made with rosemary and garlic. You can make then in advance with little fuss, pop them in the oven and all you have to do is wait.
Ingredients
- Rosemary and garlic infused oil
- 350g Floury potatoes
- Salt and pepper to taste
Instructions
Prepare the rosemary and garlic-infused olive oil as above
Cut the potatoes into quarters (equal shapes if possible)
Bring the water to a boil
Once boiling, add 1 tsp of salt to the water and toss in the potatoes. Leave uncovered over high heat to boil for 10 minutes (You should be able to pierce through the potatoes but they should not be too soft or start breaking apart as that is a sign that they have overcooked, so check on them after around 8 minutes of boiling.)
Preheat the oven to 250°C / 482°F, choose the grill and fan option
Drain water from the potatoes and put them back on the stove over low heat, gently shake the pan to roughen up the potato edges (about 2 seconds) then take the pan off the stove.
Sprinkle salt and drizzle 4 tbsps of the infused olive oil over the potatoes. Shake or use your hands to combine
Tip the potatoes onto a roasting dish and, place it in the middle rack of the oven to roast for 30 minutes (times may vary so take them out should they seem ready before then)
Rotate the dish halfway through and flip the potatoes halfway using a spatula for even browning.
Serve
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