Rosemary and Garlic Crispy Potatoes

Rosemary and Garlic Crispy Potatoes is a dish that uses fresh garlic, and a touch of fresh rosemary. For this dish I used white potatoes, boiled them for a few minutes before cooking them olive oil with fresh garlic and rosemary. These were so easy to make and so delicious.
fried potatoes with garlic and rosemary
Growing up fried potatoes was one dish I never quite mastered. I was always envious of my Dad. He always made the best hash browns. I wished I had a touch of his magic when it came to making potatoes crispy and crunchy on the outside. I can remember Sunday’s being the day when he would cook up some hash browns, and I always thought they were magical. He would simply take some frozen hash browns out of a bag and turn them into something I have always longed for.

These potatoes have a nice garlic and rosemary flavor. Here the potatoes are par boiled meaning they are boiled partially. This really helps the potatoes cook while letting you work on the browning without having to worry if the potatoes are done or not. After par boiling the potatoes they are put down in a hot pan with olive oil, they are cooked for about 5 to 7 minutes on one side, flipped over, and then you add a couple of cloves of crushed garlic and some rosemary if you have it on hand. Cook these until they are nice and browned.

rosemary garlic crisped potatoes

Rosemary and Garlic Crispy Potatoes

Rosemary and garlic add the special touch to everyday potatoes. 
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: Potato Recipes
Servings: 4
Calories: 129kcal

Ingredients

  • 1 pound white potatoes
  • 2 tablespoons olive oil
  • 2 teaspoons crushed garlic
  • 1/2 teaspoon sliced fresh rosemary

Instructions

  • Wash potatoes and cut them into 3/8 inch rounds. Place potatoes in a pot and cover potatoes with water. Add 1 teaspoon of salt to potatoes. 
  • Cook potatoes on medium to medium-high heat for about 5 to 7 minutes potatoes are done when you can barely pierce the fork through. 
  • Drain potatoes in a colander and allow them to steam in the colander for a couple of moments. Place a large skillet on medium-high heat and drizzle a couple of tablespoons of olive oil place the potato rounds onto the hot skillet. 
  • Cook potatoes for about 5 to 7 minutes or until desired level of brown. Flip potatoes over reduce heat lightly and add garlic and rosemary. Cook for an additional 5 to 7 minutes or until crisp. Season with salt and pepper before serving.

Nutrition

Calories: 129kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 11mg | Potassium: 468mg | Fiber: 2g | Sugar: 0g | Vitamin C: 13.4mg | Calcium: 37mg | Iron: 3.7mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. bluedancer46

    I have a different kind of hash browns. I dice the potatoes and sometimes onions. Then I use rendered bacon fat (fry the bacon, save the grease) to fry my potatoes in. Salt and pepper. Cover with a lid for first 10-15 mins. Flip bottom to top, cover again for 10-15 mins more. When brown, stir and flip again to desired doneness. Remove from skillet and reserve 1-2cups of taters in fridge for tomorrow. That way u dont have to pray for leftovers! Next day, dump potatoes into non-stick skillet & fry til warmed thru. When reheated potatoes start to become translucent, stir in about 6 well beaten eggs, salt and pepper. Stir & cook til eggs are done. Add toast and juice. Best tasting breakfast ever!

  2. redboney

    I make mine from whole potatoes. I use a little butter, put on low heat (I don’t put a cover on) cook it for about 3 to 5 minutes and I check it on the edges to see if it is brown enough, if not, I cook it a little longer. Before I flip it over I had a little bit more butter and let it cook for about another 3 to 5 minutes.

  3. cozmikhugs

    It took me forever to figure out the secret to crispy brown hashbrowns. First thing though. Be sure to use light olive oil instead of evoo, the smoke point is higher. 2nd When you first put the hashbrown in the skillet coat them nicely with the oil and season them. Then cover them with a lid until the potatoes are no longer frozen. Turn for the 1 st time after removing the lid. Be sure to keep enough oil in the pan so that they are frying and not steaming. Leave them for several minutes before turning again. You should only turn the hash browns about 3 times after coating initially with the oil. Good luck!

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