Rosemary Baked Potatoes

Potatoes are the most widely used crop in the world. For thousands of years, it has continuously changed how people live. It is usually associated with any type of cuisine globally due to its versatile taste and texture. You can eat it as your main course, and it can be substituted for your rice as it can quickly make you feel full. It can also be a side ingredient to complement another food's flavor.

It is available all year round and all over the world. They are nutrient-rich, relatively inexpensive to grow, and make a tasty treat. There are numerous simple and low-cost ways to include potatoes in a balanced diet. It is versatile and can be prepared in any way you like. The list of possible preparations is endless: you can have it fried, baked with cheese, make fries and chips out of it, add it to your bread, make noodles, and the list goes on. But the simplest and easiest potato recipe that you can truly enjoy is Rosemary Baked Potatoes.

What is Rosemary Baked Potatoes

Rosemary Baked Potatoes are a classic dish that everyone should be able to whip up easily at home. They're so simple to make that even your kids can do it alone—no, just kidding! Because of their adaptability, they can go with almost any meal you're preparing. It's a perfect side dish for your grilled meats or fish, or you can eat it alone as an appetizer. To make this a little easier to cook, you have to parboil the potatoes first until soft. Season with rosemary herbs, some olive oil, and salt and pepper and pop it in the oven, and wait until you smell its delicious aroma. When cooked, the texture is soft with light grains inside, enveloped in crispy brown skin. A total sensory experience in your mouth.

With that being said, let’s go ahead with our recipe below!

How to Make Rosemary Baked Potatoes

1. Clean potatoes under running water and use a paring knife to remove any bruises or deep eyes. Next, boil some water in a pot.

2. While waiting for the water to boil, cut your cleaned marble potatoes in half, leaving the skin on.

3. Once the water’s boiling, add the potatoes and wait for them to cook until fork tender.

4. Once a knife can be inserted through the potatoes, remove them and place them on a baking tray lined with baking paper or parchment paper.

5. Drizzle a generous amount of olive oil over the potatoes, season with salt and pepper, and top with rosemary leaves. Toss it all together until the potatoes are all fully coated.

6. The potatoes should be spread out onto a baking sheet in a single layer. Place the potatoes in the oven.

7. Bake them at 400°F for 15 minutes, until the potatoes are crispy and golden brown.

8. Once cooked, transfer it to a serving plate, and add more rosemary and chopped parsley.

9. Serve and enjoy!

Tools

• In order to boil your potatoes, you will need a large pot. Or something substantial enough to accommodate the number of potatoes you are cooking. To achieve more even cooking, let the potatoes completely submerge in the water.
• A large mixing bowl to mix all the ingredients and measuring cups and spoon.
• When baking the potatoes, use a baking tray or baking sheet. If using a nonstick pan, you can just drizzle it with a little bit of olive oil before baking to avoid the potatoes sticking to the pan. However, if a nonstick baking pan is not available, you can just line it with parchment paper instead.

Notes

• This recipe is already good as is, but I like adding some parmesan cheese to make it more flavorful.
• You can also adjust the baking time depending on how you like your potatoes to become crispy and brown.
• If you find boiling potatoes prior to baking a lot of work, you can skip that step and go ahead with baking it alone instead. But keep in mind that this will take longer to cook, but at least you don’t have to watch over it too often.
• If fresh rosemary is not available, don’t stress out yourself. You can use the dried ones that are easily available in grocery stores. You just need to adjust how much to put in the recipe based on how many potatoes you are cooking.
• You can experiment with other herbs that go best with rosemary, like a hint of thyme, dried oregano, or depending on what you like. Don’t be afraid to explore different types of flavors.
• There are different potato varieties available on the market. Whether you go with russet, red, or even Yukon gold, it’s up to you depending on your budget and availability.