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.
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 and Garlic Crispy Potatoes
- 1 pound white potatoes
- 2 tablespoons olive oil
- 2 teaspoons crushed garlic
- 1/2 teaspoon sliced fresh rosemary
- 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.
Karen @ The Food Charlatan
I am all about par-boiling potatoes! So much faster. These look amazing! Perfect flavor combo!
The parboiling does help out a lot. You get crispy potatoes quickly.
Stephanie, these potatoes look absolutely amazing! I love simple recipes like this 🙂
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!
This does sound like a very tasty meal.
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.
I could totally see this. I have some nice small potatoes in my pantry right now, I will give them a try with your suggestions.
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!
P.S. leave the lid off after defrosting.
My Dad could always make the best hash browns. I always struggled with him, but he made great ones. I will give your suggestions a try.
I appreciate everything you have done for me….
I APPRECIATE YOU!!!…..ANITA
Aww, thank you 😉
Thanks for this recipe!!!
I hope you enjoy these potatoes!